Wild game street tacos recipe


Authentic street tacos are a great way to use wild game meat, and with this recipe, you can bring the on-trend Mexican appetizer to your dining table. (Photo by Darron McDougal)

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Confession: I’m not the “trendy” type at all. I often study what everyone else is doing and then I try to think and do it differently. This goes for almost everything except street tacos. These tasty gems are part of a major trend in the food world right now. Trendy or not, I can’t say no to street tacos, and I don’t know anyone else who can either.

Aside from the occasional restaurant meal, my wife and I prepare meat exclusively from the wild game that I harvest. We know the dirty little secrets of the commercial meat industry, and that’s why we choose to feed our bodies wild protein – we know where it came from, how it was handled and by whom. Obviously, eating burgers or roasts with corn and potatoes can get tedious, so we ventured into different ethnic dishes. When we tasted our first legitimate street tacos at a restaurant, we knew we had to learn how to turn these puppies in our own kitchen.

As much as I enjoy the convenience of sitting in front of a quartet of street tacos in an authentic Mexican restaurant, I have found much greater fulfillment in making street tacos at home using wild game. It’s a lot easier than you probably think, and you don’t have to foot a bill and tip generously after filling your tummy. May I add that they also taste just as good, if not better?

If you’ve had enough of traditional game dishes, why not try wild game street tacos? If you have game, wild pork, or wild turkey in your freezer, fire up your smoker or pellet grill and let’s start cooking!

How to make wild game street tacos

Serves: 6-8
Preparation time: 15 minutes
Cooking time: 3 1/2 hours


  • 3 pounds roast wild game or wild turkey breast
  • Salt (to taste)
  • 2 tablespoons of cumin
  • 2 tablespoons of chili powder
  • 1 tablespoon of coffee grounds (optional)
  • 2 teaspoons of garlic powder
  • 1 teaspoon of onion powder

Author’s Note: For convenience, you can replace the salt and all seasonings with a commercial taco seasoning and rub it dry on the meat.

Additional ingredients:

  • Raw onions (diced)
  • Avocados (diced)
  • Green salsa
  • Coriander
  • Queso white
  • Lime
  • Corn tortillas


  1. Set the pellet grill or smoker to 180-200 ° F.
  2. Thaw the roast and dry it with a paper towel.
  3. Shake the salt all over the roast, then rub it in. I use a lot of it – I don’t measure – as it will spread all over the roast once grated and mixed in step 7. However, you can always add more after shredding, so don’t overdo it now.
  4. In a small bowl, combine the cumin, chili powder, coffee grounds, garlic powder and onion powder. Rub seasoning mixture over roast until well coated.
  5. Place roast on smoker for 3 hours, turning after 1 1/2 hours.
  6. After 3 hours, set the grill or smoker to 325-350 ° F and allow the roast to continue cooking for half an hour.
  7. Wrap the roast in butcher’s paper or foil, collecting any juices, while it continues to cook.
  8. Once the internal temperature of the roast reaches 202 ° F, remove it from the smoker and place it in a small cooler to rest for 15 to 20 minutes.

    Wild game street tacos recipe
    Once the meat reaches an internal temperature of 202 ° F, the author removes it from the smoker and lets it rest for 15 to 20 minutes in a small cooler. Then it is ready for shredding. (Photo by Darron McDougal)

  9. Pour the juices into a bowl and set aside.
  10. Place the roast on a platter or cutting board. Shred it then place the grated meat in a kettle. Pour the juice from the bowl over the meat in the kettle. For game or wild turkey, put 1/3 of a stick of butter and 1/3 of a cup of water in the kettle. Wild pork usually has more juice, so you may not need the butter and water. Simmer the meat over medium heat for a few minutes in the water, juices and butter. Mix well.

    Wild game street tacos recipe
    Once the meat is shredded, place it in a kettle with the juices taken in the foil or butcher’s paper. Next, make sure the salt and seasonings are suitable for your taste buds. Otherwise, add a little more. (Photo by Darron McDougal)

  11. Check the salinity, adding more salt to taste preferred.
  12. Place a skillet on the stove over medium heat and spray with oil. Once hot, cook the corn tortillas for 30 seconds on each side. Since you can only make one or two at a time, place them in a bowl covered with a clean tea towel to keep them warm.
  13. Serve the grated meat on hot tortillas with raw diced onions, diced avocado, salsa verde, cilantro and queso blanco. Cut a lime in half and squeeze fresh lime juice over your tacos. Enjoy!

    Wild game street tacos recipe
    What could beat a nice variety of wild game street tacos? (Photo by Darron McDougal)
    Wild game street tacos recipe
    Enjoy a tasty drink with your wild game taco meal to make it even better. The author and his wife make lime from freshly squeezed limes, which pairs well with this Wild Game Street taco recipe. (Photo by Darron McDougal)


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