Game Native Foods

Kangaroo tacos

Kangaroo tacos
et's face it--most tacos you get in the west, they're nothing like the Mexican ones. For starters, Mexican tacos don't use minced beef or cheese or lettuce--the primary ingredients of the tacos we're familiar with. So it's not just the kangaroo component of this recipe that makes it inauthentic. Instead of using the usual beef in this recipe, I'm using kangaroo. The strong flavour of kangaroo makes for an interesting change. Too, you'll find they're much better than the usual 'gringo' tacos. Kangaroo mince can be had cheaply at most supermarkets. It's very low in fat--'98% fat free', proclaims the packaging--and, yeah, it's delicious. I've said this before, I think, but many people falsely believe kangaroo is tough and dry. It shouldn't be. With the mince, the trick is to marinate it and then cook it low and slow. So yes, these are tacos. A Mexican street food that's come to via the US and then Australia. Inauthentic they may be, but the family--kids in particular--is sure to enjoy them.
  • 400 g kangaroo mince
  • 10 hard taco shells
  • 2 limes, juiced
  • 2 cloves garlic, minced
  • 1 jar taco sauce or tomato salsa
  • ½ red onion, diced
  • ⅓ iceberg lettuce, shredded
  • 2 tbs whole allspice berries
  • 1 tbs whole coriander seeds
  • 1 tbs whole cumin seeds
  • 1 tbs whole white peppercorns
  • 1 tsp coarse chilli powder
  • 1 tsp sea salt
  • 1 tsp sweet paprika
  • oil
  • sliced fresh chilli, to garnish
  1. Put the allspice, coriander, cumin and peppercorns in a small, non-stick frypan. Roast over a gentle heat, shaking the pan occasionally to move the spices around. You'll know they're finished roasting when they smell spectacular. Roasting spices isn't an exact science. Use your senses. Tip the spices into a mortar and grind with the chilli powder, sea salt and sweet paprika until you have a fine powder.
  2. Add 3 tbs of the spice mix and the lime juice to the kangaroo mince in a bowl. Combine thoroughly with your hands. Cover the bowl with cling film and refrigerate for a hour or two.
  3. Heat some oil in a large fry pan over a medium-low flame. Add the garlic and fry until it starts to soften, then add the seasoned mince. Stir and fry until cooked through.
  4. Meanwhile, heat the taco shells in the oven according to the instructions on the packaging.
  5. Don't overstuff the tacos. Add a little lettuce and onion, then add a bit of mince. Spoon taco sauce over the meat. Add chilli slices if using.
  6. Too, the seasoning mix I use. The quantities of spices I give will make for some leftover. Save it and use it for something else within the next few days.
If you like this recipe, visit my cooking blog for more. I have an ever-growing collection of recipes for meat, game, poultry and seafood, including some exclusively Australian things like kangaroo, emu and Morten Bay bugs.


Leave a Reply