Richardson Fajita Tacos

Ok y’all these are a Richardson original. I like to think these are perfection! (if you disagree…I don’t care. They are perfect!) We do not do taco Tuesday, but we probably should. I like trying new things too often BUT these are definitely a staple in our house.. even my toddler will eat them, well really just the bacon and venison but hey.. those are my favorite too!

If you know us, you know my husband is a big hunter. My dad has cattle so venison  has never really been on my menu. When I married Chris I had a freezer full of meat and just started experimenting. I will say.. Mr. Richardson has a knack for aging venison. We process everything together in our kitchen. He lets the blood drain for a week or two at least and this magically releases the really gamey taste. Also, I rinse my meat (not hamburger) and drain my hamburger (venison and beef) before i cook it. The blood is what holds that game taste that some do not enjoy. I have come to love venison and use it in so many recipes as a substitute for beef. img_6276

First of all.. I do not buy my taco seasoning in a packet. I have so many spices I just mix my own. It changes each time I make it and I usually eye-ball, but I actually wrote down my measurements this time just for you!

Richardson Taco Seasoning:

  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne
  • 1/2 tsp paprika
  • 1 tsp onion powder
  • 1 tsp chili powder
  • 1 tsp oregano
  • 1 tsp cumin
  • 1 tbsp garlic powder


I only used about half of this seasoning on my tacos. I saved the other half for next time, feel free to use every bit. Its delicious!

Richardson Taco Ingredients:

  • Fajita meat. – We use venison back strap sliced.
  • Yellow Onion – Chopped
  • 1 Red Bell Pepper – Sliced
  • 1 Green Bell Pepper – Sliced
  • 1 jalapeno (stem and seeds removed)
  • 3 cloves garlic – minced
  • 5 Strips Bacon – Chopped


Garnish: Creamy Avocado Sauce, Cilantro (sometimes a little red pepper flake)

Creamy Avocado Sauce

  • 2 large ripe avocado
  • 1/4 cup oil (olive or avocado oil)
  • 1 handful fresh cilantro
  • 1 jalapeno (remove stems and seeds – if you like really spicy, leave some seeds)
  • 3 cloves garlic
  • juice from 1 lime
  • 1 tbsp honey
  • 2 tbsp apple cider vinegar
  • red pepper flake (bring the heat! or omit)

Add all of this to blender. I use my Nutri Ninja and it does perfectly. Depending on thickness and blender you may want to add water. I would start with 1 or 2 tablespoons until you reach desired consistency. Yes, that is above the max fill line, no I do not care. It works just fine if you push down the lid because everything is liquid or squishy. I didn’t have to force it. 🙂 too much…


Now for the tortillas. These are not my original but they are SO GOOD! I found these in my Well Fed Weeknights cookbook, but they are Steph Gaudreau – Stupid Easy Paleo. (another favorite)

Paleo Tortillas:

In a medium bowl, whisk 4 large eggs, 2 tsp extra-virgin olive oil, and 2 tbsp water. Add 1/2 cup arrowroot powder, 2 tsp coconut flour and a pinch of salt; whisk to combine. Heat a non-stick skillet over medium heat, 2 minutes. Place 2 tbsp of the batter into the pan, then use the back of the measuring spoon to swirl the batter into a 6-inch circle. The edges will start to lift as it cooks. When the top is no longer liquidy, flip it and cook another 20 seconds or so. Makes about ten 6-inch tortillas.

My notes: My tortillas are never super pretty, perfect circles or the same size because they are time-consuming and I am usually running around like a crazy lady trying to get everything done on time. Also, I like mine a little thicker.

Here is the order I cook.

Go ahead and make the sauce first. Put in fridge while you cook and prep. The sauce tastes best cold and gives the flavors an opportunity to really blend.

Chop all of your veggies, prep meat and mix for tortillas. This is the most time-consuming part. Everything cooks so fast I never have time to cook. I prep everything so I just have to dump. I flick my wrist and everything. Its my moment to imagine I am a top chef. (insert husband’s eye roll here)

Next, in the pan of your choice, I use cast iron, add your bacon. You can cut before or after, whichever you prefer. Bacon grease is liquid gold around here and I use it for everything. Once your bacon is cooked, drain all but 2 tbsp (-ish) out of your pan. Still hot  – Medium-High heat add onions and sprinkle with seasoning. I use about 1-2 tbsp. Here is where I start my tortillas in a separate pan or griddle. Cook onions about 3-4 mins then add peppers (bells and jalapeno) Cook about 3-4 mins. Here you can use your own taste – do you like crunchy? mushy? adjust stove time. Then add garlic. Cook 30 seconds to 1 min. Remove onion mixture from pan and set aside.

In the same dirty cast iron I add about a teaspoon of that liquid gold bacon grease and throw in my venison. Add about 1-2 tbsp seasoning and stir in grease. Leave for 1 min untouched. Stir again a couple of times for 1 additional minute and remove venison to rest. Venison is very very lean so if you over cook, there is no fat to keep it moist. I like my venison medium rare. You can add an additional 30 second, but I would not do any longer. If your pan is hot and meat sizzles when it hits, they should not be raw.

Take tortilla throw on venison, onion/pepper mix, bacon (because bacon) and slather in avocado sauce. We throw on a little fresh cilantro and red pepper flake too.

I hope you love these as much as we do!! This is definitely a messy kitchen night, but oh so worth the clean up!


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