Spicy Dry Rub Elk Tacos
Spice up your taco night with these mouthwatering Spicy Dry Rub Elk Tacos, a bold and flavorful twist that’s perfect for game meat enthusiasts and adventurous cooks alike. Tender elk steaks, coated in a smoky, slightly sweet dry rub featuring chili powder, cumin, paprika, and a touch of cayenne, are seared to perfection for a juicy, melt-in-your-mouth bite. Served on warm tortillas and topped with crisp shredded cabbage, zesty red onion, and fresh cilantro, these tacos bring a delicious balance of heat and freshness. A dollop of tangy sour cream or Greek yogurt, a splash of hot sauce, and a squeeze of lime complete this vibrant dish. Perfect for weeknight dinners or as an impressive centerpiece for taco-themed gatherings, these tacos deliver bold flavor in just 35 minutes.
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Recipe Information
Ingredients
- 1 lb Elk steaks (or ground elk)
- 1 tbsp Chili powder
- 1 tbsp Paprika
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Cumin
- 0.5 tsp Cayenne pepper
- 1 tsp Brown sugar
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 8 pieces Corn or flour tortillas
- 2 cups Shredded cabbage
- 0.5 cup Diced red onion
- 0.25 cup Chopped cilantro
- 4 pieces Lime wedges
- 0.5 cup Sour cream or Greek yogurt
- 2 tsp Hot sauce (optional)
Instructions
Combine chili powder, paprika, garlic powder, onion powder, cumin, cayenne pepper, brown sugar, salt, and black pepper in a small bowl to create the spicy dry rub.
Pat the elk steaks dry with paper towels and rub both sides evenly with olive oil.
Sprinkle the dry rub mixture generously over the elk steaks, pressing it in with your fingers to ensure full coverage.
Preheat a grill or cast-iron skillet over medium-high heat.
Cook the elk steaks for 3–4 minutes on each side for medium-rare, or until they reach your desired doneness (use a meat thermometer to ensure they reach at least 145°F for safety).
Remove the elk steaks from the heat and let them rest for 5 minutes before slicing thinly across the grain. If using ground elk, cook it in the skillet until browned and cooked through.
Warm the tortillas in a dry skillet or over an open flame until pliable.
Assemble the tacos by placing a few slices of elk (or a spoonful of ground elk) on each tortilla.
Top with shredded cabbage, diced red onion, and chopped cilantro.
Drizzle with sour cream or Greek yogurt and add a splash of hot sauce if desired.
Serve with lime wedges for a fresh, zesty finish.
Nutrition Facts
Calories |
412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.7 g | 21% | |
| Saturated Fat | 5.9 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 687 mg | 30% | |
| Total Carbohydrate | 30.7 g | 11% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 4.7 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 109 mg | 8% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 701 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
