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.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

Pat the elk steaks dry with paper towels and rub both sides evenly with olive oil.

Step 3

Sprinkle the dry rub mixture generously over the elk steaks, pressing it in with your fingers to ensure full coverage.

Step 4

Preheat a grill or cast-iron skillet over medium-high heat.

Step 5

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).

Step 6

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.

Step 7

Warm the tortillas in a dry skillet or over an open flame until pliable.

Step 8

Assemble the tacos by placing a few slices of elk (or a spoonful of ground elk) on each tortilla.

Step 9

Top with shredded cabbage, diced red onion, and chopped cilantro.

Step 10

Drizzle with sour cream or Greek yogurt and add a splash of hot sauce if desired.

Step 11

Serve with lime wedges for a fresh, zesty finish.

Nutrition Facts

Serving size	(1121.2g)

Amount per serving	% Daily Value*
Calories	1713.8

Total Fat 68.6g	0%
Saturated Fat 24.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 352.0mg	0%
Sodium 3226.6mg	0%
Total Carbohydrate 130.7g	0%
Dietary Fiber 23.0g	0%
Total Sugars 17.5g
Protein 138.0g	0%

Vitamin D 0IU	0%
Calcium 461.0mg	0%
Iron 26.4mg	0%
Potassium 2764.1mg	0%

*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.

Source of Calories

Fat: 36.5%

Protein: 32.6%

Carbs: 30.9%