We’re loco for these roti tacos! They’re packed with chipotle-infused venison, charred corn and spring onion tossed with lime and coriander, creamy cottage cheese, and toasted almonds. Best of all, they can be whipped up in no time!
30-Minute Venison Rotis
30-Minute Venison Rotis
with chipotle in adobo, flaked almonds & smooth cottage cheese
Hands on Time: 20 - 25 minutes
Overall Time: 25 - 30 minutes
Ingredients:
- Chipotle in Adobo Sauce
- Corn
- Flaked Almonds
- Fresh Coriander
- Green Leaves
- Lime
- Limes
- Smooth Cottage Cheese
- Spring Onion
- Spring Onions
- Venison Strips
- Whole Wheat Cocktail Rotis
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Tea Towel
TOASTED ALMONDS
Place a nonstick pan over a medium heat. When hot, toast the flaked almonds for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool. Season the cottage cheese to taste and set aside for serving.
CRISP, ZESTY CORN
Return the pan to a high heat with a drizzle of oil. When hot, fry the drained corn for 1-2 minutes until charred, shifting occasionally. Add the white spring onion slices and a pinch of salt, and sauté for 1-2 minutes until lightly browned. On completion, transfer to a bowl with ¾ of the chopped coriander. Toss through some lime juice and zest to taste, cover with a plate to keep warm, and set aside for serving.
START FLIPPING THE ROTIS!
Place a clean, dry pan over a medium heat. When hot, warm the rotis for 30-60 seconds per side until heated through and lightly toasted. As you go, stack them on a plate and cover with a tea towel to keep warm. Alternatively, spread out on a plate in a single layer and heat in the microwave for 30-60 seconds.
SPICE UP YOUR VENISON
Pat the venison dry with paper towel and roughly chop into bite-sized pieces. Return the nonstick pan to a high heat with another drizzle of oil. When hot, sear the venison for 1-2 minutes until browned but not cooked through. Add the chopped chipotles to taste (be careful, they’re hot!) and fry for a further 1-2 minutes, shifting regularly. On completion, the venison should be cooked medium-rare. Remove from the heat and season to taste. Set aside to rest in the pan for a few minutes before serving.
LAYER THOSE TACOS
Smear some cottage cheese on each roti. Load up with the rinsed green leaves, the charred corn and onion, and the smoky venison. Garnish with the toasted almonds, remaining coriander, green spring onion slices, and any remaining lime zest. Use the reserved adobo sauce to spice it up even more if you’d like! Finish with a squeeze of lime juice and fold them over. It’s taco time!
Flaked Almonds - 10g
Smooth Cottage Cheese - 50ml
Corn - 50g
Spring Onion - 1
Fresh Coriander - 4g
Lime - 1
Whole Wheat Cocktail Rotis - 4
Venison Strips - 150g
Chipotle in Adobo Sauce - 30g
Green Leaves - 20g
TOASTED ALMONDS
Place a nonstick pan over a medium heat. When hot, toast the flaked almonds for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool. Season the cottage cheese to taste and set aside for serving.
CRISP, ZESTY CORN
Return the pan to a high heat with a drizzle of oil. When hot, fry the drained corn for 1-2 minutes until charred, shifting occasionally. Add the white spring onion slices and a pinch of salt, and sauté for 1-2 minutes until lightly browned. On completion, transfer to a bowl with ¾ of the chopped coriander. Toss through some lime juice and zest to taste, cover with a plate to keep warm, and set aside for serving.
START FLIPPING THE ROTIS!
Place a clean, dry pan over a medium heat. When hot, warm the rotis for 30-60 seconds per side until heated through and lightly toasted. As you go, stack them on a plate and cover with a tea towel to keep warm. Alternatively, spread out on a plate in a single layer and heat in the microwave for 30-60 seconds.
SPICE UP YOUR VENISON
Pat the venison dry with paper towel and roughly chop into bite-sized pieces. Return the nonstick pan to a high heat with another drizzle of oil. When hot, sear the venison for 1-2 minutes until browned but not cooked through. Add the chopped chipotles to taste (be careful, they’re hot!) and fry for a further 1-2 minutes, shifting regularly. On completion, the venison should be cooked medium-rare. Remove from the heat and season to taste. Set aside to rest in the pan for a few minutes before serving.
LAYER THOSE TACOS
Smear some cottage cheese on each roti. Load up with the rinsed green leaves, the charred corn and onion, and the smoky venison. Garnish with the toasted almonds, remaining coriander, green spring onion slices, and any remaining lime zest. Use the reserved adobo sauce to spice it up even more if you’d like! Finish with a squeeze of lime juice and fold them over. It’s taco time!
Flaked Almonds - 20g
Smooth Cottage Cheese - 100ml
Corn - 100g
Spring Onions - 2
Fresh Coriander - 8g
Lime - 1
Whole Wheat Cocktail Rotis - 8
Venison Strips - 300g
Chipotle in Adobo Sauce - 60g
Green Leaves - 40g
TOASTED ALMONDS
Place a nonstick pan over a medium heat. When hot, toast the flaked almonds for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool. Season the cottage cheese to taste and set aside for serving.
CRISP, ZESTY CORN
Return the pan to a high heat with a drizzle of oil. When hot, fry the drained corn for 1-2 minutes until charred, shifting occasionally. Add the white spring onion slices and a pinch of salt, and sauté for 1-2 minutes until lightly browned. On completion, transfer to a bowl with ¾ of the chopped coriander. Toss through some lime juice and zest to taste, cover with a plate to keep warm, and set aside for serving.
START FLIPPING THE ROTIS!
Place a clean, dry pan over a medium heat. When hot, warm the rotis for 30-60 seconds per side until heated through and lightly toasted. As you go, stack them on a plate and cover with a tea towel to keep warm. Alternatively, spread out on a plate in a single layer and heat in the microwave for 30-60 seconds.
SPICE UP YOUR VENISON
Pat the venison dry with paper towel and roughly chop into bite-sized pieces. Return the nonstick pan to a high heat with another drizzle of oil. When hot, sear the venison for 1-2 minutes until browned but not cooked through. Add the chopped chipotles to taste (be careful, they’re hot!) and fry for a further 1-2 minutes, shifting regularly. On completion, the venison should be cooked medium-rare. Remove from the heat and season to taste. Set aside to rest in the pan for a few minutes before serving.
LAYER THOSE TACOS
Smear some cottage cheese on each roti. Load up with the rinsed green leaves, the charred corn and onion, and the smoky venison. Garnish with the toasted almonds, remaining coriander, green spring onion slices, and any remaining lime zest. Use the reserved adobo sauce to spice it up even more if you’d like! Finish with a squeeze of lime juice and fold them over. It’s taco time!
Flaked Almonds - 20g
Smooth Cottage Cheese - 100ml
Corn - 100g
Spring Onions - 2
Fresh Coriander - 8g
Lime - 1
Whole Wheat Cocktail Rotis - 8
Venison Strips - 300g
Chipotle in Adobo Sauce - 60g
Green Leaves - 40g
TOASTED ALMONDS
Place a large, nonstick pan over a medium heat. When hot, toast the flaked almonds for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool. Season the cottage cheese to taste and set aside for serving.
CRISP, ZESTY CORN
Return the pan to a high heat with a drizzle of oil. When hot, fry the drained corn for 1-2 minutes until charred, shifting occasionally. Add the white spring onion slices and a pinch of salt, and sauté for 1-2 minutes until lightly browned. On completion, transfer to a bowl with ¾ of the chopped coriander. Toss through some lime juice and zest to taste, cover with a plate to keep warm, and set aside for serving.
START FLIPPING THE ROTIS!
Place a clean, dry pan over a medium heat. When hot, warm the rotis for 30-60 seconds per side until heated through and lightly toasted. As you go, stack them on a plate and cover with a tea towel to keep warm. Alternatively, spread out on a plate in a single layer and heat in the microwave for 30-60 seconds.
SPICE UP YOUR VENISON
Pat the venison dry with paper towel and roughly chop into bite-sized pieces. Return the nonstick pan to a high heat with another drizzle of oil. When hot, sear the venison for 2-3 minutes until browned but not cooked through. Add the chopped chipotles to taste (be careful, they’re hot!) and fry for a further 1-2 minutes, shifting regularly. On completion, the venison should be cooked medium-rare. Remove from the heat and season to taste. Set aside to rest in the pan for a few minutes before serving.
LAYER THOSE TACOS
Smear some cottage cheese on each roti. Load up with the rinsed green leaves, the charred corn and onion, and the smoky venison. Garnish with the toasted almonds, remaining coriander, green spring onion slices, and any remaining lime zest. Use the reserved adobo sauce to spice it up even more if you’d like! Finish with a squeeze of lime juice and fold them over. It’s taco time!
Flaked Almonds - 40g
Smooth Cottage Cheese - 200ml
Corn - 200g
Spring Onions - 3
Fresh Coriander - 15g
Limes - 2
Whole Wheat Cocktail Rotis - 16
Venison Strips - 600g
Chipotle in Adobo Sauce - 120g
Green Leaves - 80g
Woolies Products in this dish
