It’s mexcellent meal time! Our take on the well-known taco features toasted rotis with a mouthwatering tower made from shredded salad leaves, succulent venison slices, and a tangy tomato & radish salsa. Crowned with sour cream and a sprinkling of fresh coriander. It’s spec-taco-lar!
Serving guide
Choose your portion size.
LET’S DO THE SALSA
In a bowl, combine the sliced Radish, the chopped jalapeños (to taste), the diced tomato, ½ the picked coriander, the lime juice, a drizzle of oil, a sweetener of choice (to taste), and seasoning. Set aside. Loosen the sour cream with a splash of water.
BROWNED & BUTTERED VENISON
Place a pan over high heat with a drizzle of oil. Pat the steak dry with paper towel and season. When the pan is hot, cook the steak for 6-8 minutes until browned all over and cooked to your preference, shifting as it colours. In the final 1-2 minutes, baste with a knob of butter and the spice blend. Remove from the pan and set aside to rest for 3-5 minutes before thinly slicing. Lightly season the slices.
HUNGRY YET?
Return the pan, wiped down, to a medium heat. When hot, dry toast the rotis for 30-60 seconds per side until heated and lightly crisped.
BUEN PROVECHO!
Smear ½ the loosened sour cream on the toasted rotis. Top with the shredded leaves, the venison slices, and the Tomato & Radish salsa. Drizzle over the remaining loosened sour cream and garnish with the remaining picked coriander. Enjoy, Chef!
LET’S DO THE SALSA
In a bowl, combine the sliced Radish, the chopped jalapeños (to taste), the diced tomato, ½ the picked coriander, the lime juice, a drizzle of oil, a sweetener of choice (to taste), and seasoning. Set aside. Loosen the sour cream with a splash of water.
BROWNED & BUTTERED VENISON
Place a pan over high heat with a drizzle of oil. Pat the steaks dry with paper towel and season. When the pan is hot, cook the steaks for 6-8 minutes until browned all over and cooked to your preference, shifting as it colours. In the final 1-2 minutes, baste with a knob of butter and the spice blend. Remove from the pan and set aside to rest for 3-5 minutes before thinly slicing. Lightly season the slices.
HUNGRY YET?
Return the pan, wiped down, to a medium heat. When hot, dry toast the rotis for 30-60 seconds per side until heated and lightly crisped.
BUEN PROVECHO!
Smear ½ the loosened sour cream on the toasted rotis. Top with the shredded leaves, the venison slices, and the Tomato & Radish salsa. Drizzle over the remaining loosened sour cream and garnish with the remaining picked coriander. Enjoy, Chef!
LET’S DO THE SALSA
In a bowl, combine the sliced Radish, the chopped jalapeños (to taste), the diced tomato, ½ the picked coriander, the lime juice, a drizzle of oil, a sweetener of choice (to taste), and seasoning. Set aside. Loosen the sour cream with a splash of water.
BROWNED & BUTTERED VENISON
Place a pan over high heat with a drizzle of oil. Pat the steaks dry with paper towel and season. When the pan is hot, cook the steaks for 6-8 minutes until browned all over and cooked to your preference, shifting as it colours. In the final 1-2 minutes, baste with a knob of butter and the spice blend. Remove from the pan and set aside to rest for 3-5 minutes before thinly slicing. Lightly season the slices.
HUNGRY YET?
Return the pan, wiped down, to a medium heat. When hot, dry toast the rotis for 30-60 seconds per side until heated and lightly crisped.
BUEN PROVECHO!
Smear ½ the loosened sour cream on the toasted rotis. Top with the shredded leaves, the venison slices, and the Tomato & Radish salsa. Drizzle over the remaining loosened sour cream and garnish with the remaining picked coriander. Enjoy, Chef!
Radish - 60g
Sliced Pickled Jalapeños - 60g
Tomatoes - 2
Fresh Coriander - 12g
Lime Juice - 30ml
Sour Cream - 125ml
Free-range Venison Rump - 480g
NOMU Mexican Spice Blend - 30ml
Cocktail Rotis - 9
Salad Leaves - 60g
LET’S DO THE SALSA
In a bowl, combine the sliced Radish, the chopped jalapeños (to taste), the diced tomato, ½ the picked coriander, the lime juice, a drizzle of oil, a sweetener of choice (to taste), and seasoning. Set aside. Loosen the sour cream with a splash of water.
BROWNED & BUTTERED VENISON
Place a pan over high heat with a drizzle of oil. Pat the steaks dry with paper towel and season. When the pan is hot, cook the steaks for 6-8 minutes until browned all over and cooked to your preference, shifting as it colours. In the final 1-2 minutes, baste with a knob of butter and the spice blend. Remove from the pan and set aside to rest for 3-5 minutes before thinly slicing. Lightly season the slices.
HUNGRY YET?
Return the pan, wiped down, to a medium heat. When hot, dry toast the rotis for 30-60 seconds per side until heated and lightly crisped.
BUEN PROVECHO!
Smear ½ the loosened sour cream on the toasted rotis. Top with the shredded leaves, the venison slices, and the Tomato & Radish salsa. Drizzle over the remaining loosened sour cream and garnish with the remaining picked coriander. Enjoy, Chef!
Radish - 80g
Sliced Pickled Jalapeños - 80g
Tomatoes - 2
Fresh Coriander - 15g
Lime Juice - 40ml
Sour Cream - 160ml
Free-range Venison Rump - 640g
NOMU Mexican Spice Blend - 40ml
Cocktail Rotis - 12
Salad Leaves - 80g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R76.71
for 4 servings · R19.18 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Sliced Pickled Jalapeños needs 80 gSliced Pickled Jalapeños 400 g 400 g at R59.99 · 20% of packR12.00
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Sour Cream needs 160 mlSour Cream 250 ml 250 ml at R38.99 · 64% of packR24.95
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Radish needs 80 gRadish 150 g 150 g at R21.99 · 53% of packR11.73
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Tomatoes needs 2Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
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Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
Not in the Woolies basket — source these elsewhere:
- Cocktail Rotis
- Free-range Venison Rump
- Lime Juice
- NOMU Mexican Spice Blend
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Venison Rotis?
The preparation time for Venison Rotis with a tomato-radish salsa & sour cream is between 10 and 25 minutes.
What is the total time required to make Venison Rotis with a tomato-radish salsa & sour cream?
The total time required to make Venison Rotis with a tomato-radish salsa & sour cream is between 20 and 35 minutes.
How many servings does Venison Rotis provide?
4 servings
What are the main ingredients in Venison Rotis?
Cocktail Rotis, Fresh Coriander, Lime Juice, NOMU Mexican Spice Blend, Pickled Jalapeño, Radish, Salad Leaves, Sour Cream, Tomato, Venison Rump
What is the nutritional information of Venison Rotis?
Calories: 595, Carbs: 50 grams, Fat: grams, Protein: 56.4 grams, Sugar: 15.8 grams, Salt: 1858 grams
How do I prepare Venison Rotis?
HUNGRY YET?: Return the pan, wiped down, to a medium heat. When hot, dry toast the rotis for 30-60 seconds per side until heated and lightly crisped. LET’S DO THE SALSA: In a bowl, combine the sliced radish, the chopped jalapeños (to taste), the diced tomato, ½ the picked coriander, the lime juice, a drizzle of oil, a sweetener of choice (to taste), and seasoning. Set aside. Loosen the sour cream with a splash of water. BUEN PROVECHO!: Smear ½ the loosened sour cream on the toasted rotis. Top with the shredded leaves, the venison slices, and the tomato & radish salsa. Drizzle over the remaining loosened sour cream and garnish with the remaining picked coriander. Enjoy, Chef! BROWNED & BUTTERED VENISON: Place a pan over high heat with a drizzle of oil. Pat the steaks dry with paper towel and season. When the pan is hot, cook the steaks for 6-8 minutes until browned all over and cooked to your preference, shifting as it colours. In the final 1-2 minutes, baste with a knob of butter and the spice blend. Remove from the pan and set aside to rest for 3-5 minutes before thinly slicing. Lightly season the slices.
What should be prepared from my kitchen to make Venison Rotis?
Cocktail Rotis, Fresh Coriander, Lime Juice, NOMU Mexican Spice Blend, Pickled Jalapeño, Radish, Salad Leaves, Sour Cream, Tomato, Venison Rump
How many calories does Venison Rotis have?
595 calories
How much fat content does Venison Rotis have?
grams