These venison fajitas bring a unique Caribbean twist to a classic Mexican dish. (Don’t have venison? Beef works just as well!)
Oh what I wouldn’t give to live where mangoes grow plentifully on trees outside my window. The only time we’ve eaten fresh mango was during a visit to Jamaica, and my-oh-my how the fresh fruit blew us away. But, until someone finds a way to grow mango trees in Wisconsin, we’ll have to be satisfied with less than local version of this fruit. And, with the way the refreshing flavor has the ability to transport us to the tropics, we’ll take what we can get.
The History of Mangoes
Mangoes are native to South and Southeast Asia, but they have found their way around the globe and are now one of the most grown fruits in tropical regions. (Almost half of the world’s mango still come from India!)
I was a bit surprised to find that the mango has its origins in Asian countries like India, Burma and the Philippines. I guess it is a bit of a western naivety that the Caribbean comes up first when I think of tropical regions. Realistically, the Caribbean is just a tiny portion of the area that is considered the Tropics, which is any country that finds itself in the warm region around the equator. (I should have listened better in geography class, because that is a lot of countries!)
I guess that means we just had the door opened to a wealth of bright, tropical cuisines for us to explore this summer!
Our Recipe For Venison Fajitas
Since Tim’s an avid deer hunter, we often have a freezer full of venison steaks and roasts. For these fajitas, we sliced some venison steaks thin and seared them up with the sweet mango and red peppers.
Some people find venison to have a bit of a gamey taste, but with all the flavors going on in these fajitas, we thought the venison tasted just like beef.
That being said, feel free to enjoy these fajitas using a beef steak as well. They’d be just as tasty!
These venison fajitas bring a unique Caribbean twist to a classic Mexican dish. (Don't have venison? Beef works just as well!)
Yield: 6 fajitas
- ½ lb venison steak or beef steak, sliced into strips
- 1 tsp salted butter
- 1 sweet onion, sliced into strips
- 1 large red pepper, sliced into strips
- 1 mango, peeled, pitted, and sliced into strips
- 1 lime, juiced (roughly 2 Tbsp juice)
- 1/2 tsp chili powder
- 1/4 tsp salt
- 6 (6 inch) flour tortillas
- Sour cream, guacamole, or salsa (for serving, as desired)
- Heat a large, cast iron skillet (or other large sauté pan) over high heat. Add steak strips and sear, stirring often, 1-2 minutes. Remove the steak from the pan to a bowl.
- Reduce the heat to medium. Melt the butter in the pan and, once hot, add the onion and sauté until it begins to soften, 3-5 minutes. Add the red pepper slices and continue to sauté until the colors are vibrant, 2-3 minutes.
- Add the meat back to the pan along with the mango slices, lime juice, chili powder, and salt. Sauté for 5-7 minutes, until everything is heated through.
- Serve wrapped in a tortilla and topped with sour cream, guacamole, or salsa, as desired.
Tidbits and Pupus
- Chicken and Lemongrass Sugarcane Skewers by Jane’s Adventures in Dinner
- Coconut crusted Tofu with Spicy Mango Cucumber Topping by Soni’s Food
- Larp (Laos chicken salad) by Caroline’s Cooking
- Midwest Style Loco Moco by Our Good Life
- Tropical Sunrise Fruit Salad with Coconut Chia Cream by Cupcakes & Kale Chips
- Caribbean Black Beans with Rice by A Day in the Life on the Farm
Condiments and Sauces
- Cilantro Margarita by An Appealing Plan
- Coconut Mojito by Flour On My Face
- Pineapple Upside Down Cake Cocktail by Hezzi-D’s Books and Cooks
- Strawberry Lava Flow by Nosh My Way
- Bali Spicy Grilled Fish – Ikan Bakar Jimbaran by Food Lust People Love
- Crockpot Hawaiian Pulled Pork by Fantastical Sharing of Recipes
- Grilled Jerk Shrimp Roll with Tropical Fruit Slaw by Food Done Light
- Grilled Swordfish with Pineapple Salsa by Cooking Chat
- Kalua Pig by Palatable Pastime
- Mango Barbecued Pork Chops by A Kitchen Hoor’s Adventures
- Mango Lime Fajitas by Curious Cuisiniere
- Pineapple Pork by Basic N Delicious
- Pineapple, Prosciutto and Arugula Pizza by Family Foodie
- Catibias o Cativias (Dominican Yucca Empanadas) by The Petit Gourmet
- Shrimp Salad with Avocado Ranch Dressing by Cindy’s Recipes and Writings
- Slow Cooker Kalua Pork Tacos by Bobbi’s Kozy Kitchen
- Tropical Chicken Burgers by Momma’s Meals
- Whole Roasted Bream with a Ginger-Tamarind Sauce by Culinary Adventures with Camilla
- Seven Layer Bars by That Skinny Chick Can Bake
- Tropical Sunshine Cake by Lifestyle Food Artistry
- Double Ginger Cookies by Pies and Plots
- Majarete Ice Cream by Sew You Think You Can Cook
- Mini Mango Cheesecakes by The Freshman Cook
- Pineapple Blueberry Ooey Gooey Cake by Recipes Food and Cooking
- Pumpkin-Coconut Biscotti by What Smells So Good?
- Tropical Fruit Salad by The Redhead Baker
- Tropical Layered Poke Cake by Daily Dish Recipes
- Ube Panna Cotta by The Joyful Foodie
- Whole Wheat Mango Coconut Bars by Peanut Butter and Peppers
Tropical Foods and Drinks Sunday Supper
- The Best Wines to Pair with Tropical Food #SundaySupper by ENOFYLZ Wine Blog
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