Game and Fish Tacos from ‘The Sporting Chef’

The sky is the limit with what you can put in a taco! Scott Leysath from "The Sporting Chef" lays out 5 of his favorite taco recipes, because every day should be Taco Tuesday

By: Scott Leysath, "The Sporting Chef"

You just can’t help but notice that tacos are pretty much everywhere these days. From fast food to fine dining, tacos stuffed with just about anything you can imagine have a home on restaurant menus across the United States. Surprisingly, at least to me, tacos are not on the current list of the Top Ten Favorite U.S. Foods.

When you celebrate Mexico’s stunning victory over the French at the Battle of Puebla this year, break out an assortment of your harvested fish and game and treat your friends and family to a taco fiesta. Be safe. Make your tacos with fish and game you caught or shot yourself or show your support of American commercial fishermen and shrimpers who do a much better job of bringing healthy, quality seafood to your table.

For the perfect taco fiesta, I recommend serving some of these tasty game and fish tacos:

Slow-Roasted Venison Shoulder Tacos Recipe

The Sporting Chef Slow Roasted Venison Tacos

Use corn tortillas in this Slow-Roasted Venison Shoulder Tacos Recipe for a gluten-free option. (Photo courtesy of “The Sporting Chef”)


Yield: 8 tacos
Prep time: 10 minutes
Cook time: 4-8 hours

Ingredients:

  • 1 pound venison shoulder, cubed
  • Southwestern seasoning (recommended: Hi Mountain Fajita Seasoning)
  • 1 can diced tomatoes
  • 1 sweet onion, chopped
  • Cilantro leaves, to taste
  • 1 lime, cut into wedges
  • 8 corn or flour tortillas

Get the Recipe: Slow-Roasted Venison Shoulder Tacos Recipe


Grilled Pheasant Breast Tacos Recipe

The Sporting Chef Grilled Pheasant Tacos

Plan your fiesta right with this Grilled Pheasant Breast Taco Recipe. (Photo courtesy of “The Sporting Chef”)


Yield: 8 tacos
Prep time: 4 hours
Cook time: 20 minutes

Ingredients:

  • 1 pound pheasant breast
  • 2 tablespoons olive oil (or vegetable oil)
  • 2 tablespoons lime juice
  • 1 teaspoon garlic
  • 2 jalapeño peppers
  • 1 teaspoon cumin
  • Salt and pepper, to taste
  • 8 small corn tortillas
  • 1 tomato, chopped
  • 1 cucumber, chopped
  • 1 grilled pepper, chopped
  • ½ cup cilantro leaves
  • 2 avocados

Get the Recipe: Grilled Pheasant Breast Tacos Recipe


Shredded Duck Tacos Recipe

The Sporting Chef Shredded Duck Tacos

Top these shredded duck tacos with cilantro, Jack cheese and your favorite salsa. (Photo courtesy of “The Sporting Chef”)


Yield: 8 shredded duck tacos
Prep time: 10 minutes
Cook time: 4-5 hours

Ingredients:

  • 1 ½ pounds duck breast
  • 8 flour tortillas
  • 3 tablespoons olive oil
  • 1 onion, finely diced
  • 1 lime, juiced
  • Tabasco, to taste
  • 2 tablespoons chili seasoning
  • 2 garlic cloves, minced
  • 1 can Mexican beer
  • Cilantro leaves
  • Jack cheese, shredded

Get the Recipe: Shredded Duck Tacos Recipe


Fried Walleye Tacos Recipe

The Sporting Chef Walleye Tacos

Get creative by adding your favorite fish taco toppings to this Fried Walleye Tacos Recipe. (Photo courtesy of “The Sporting Chef”)


Serves: 4
Total time: 30 minutes

Ingredients:

  • 4 walleye fillets
  • 2 eggs, beaten
  • ½ cup flour
  • 1 cup breadcrumbs
  • 2 tablespoons olive oil
  • ½ cup plain yogurt
  • ½ cup mayonnaise
  • 1 teaspoon ground cumin
  • 1 teaspoon cayenne pepper
  • 2 teaspoons chopped, fresh dill
  • Juice of a lime
  • Salt, to taste
  • 8 flour or corn tortillas
  • Optional toppings: chopped red onion, grapefruit, orange segments

Get the Recipe: Fried Walleye Tacos Recipe


Dorado (Mahi-Mahi) with Mango and Cotija Cheese Tacos Recipe

The Sporting Chef Dorado Tacos

Add fresh mango for that additional sweet and savory taste. (Photo courtesy of “The Sporting Chef”)


Serves: 4
Prep time: 15 minutes
Cook time: 15 minutes

Ingredients:

  • 1 pound dorado fillets
  • 1 teaspoon olive oil
  • Salt and pepper, to taste
  • 8 soft corn tortillas
  • Juice of 2 limes
  • 3 tablespoons fresh cilantro leaves, chopped
  • ¼ cup red onion, diced
  • 1 cup Cotija cheese

Get the Recipe: Dorado (Mahi-Mahi) with Mango and Cotija Cheese Tacos Recipe

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