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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for 30-Minute Venison Rotis?
The preparation time for 30-Minute Venison Rotis with chipotle in adobo, flaked almonds & smooth cottage cheese is between 20 and 25 minutes.
What is the total time required to make 30-Minute Venison Rotis with chipotle in adobo, flaked almonds & smooth cottage cheese?
The total time required to make 30-Minute Venison Rotis with chipotle in adobo, flaked almonds & smooth cottage cheese is between 25 and 30 minutes.
How many servings does 30-Minute Venison Rotis provide?
4 servings
What are the main ingredients in 30-Minute Venison Rotis?
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
What is the nutritional information of 30-Minute Venison Rotis?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare 30-Minute Venison Rotis?
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!
What should be prepared from my kitchen to make 30-Minute Venison Rotis?
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
How many calories does 30-Minute Venison Rotis have?
calories
How much fat content does 30-Minute Venison Rotis have?
grams
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