Taco with venison and coconut wasabi mayonnaise

Ingredienser

Prep time: 20 min

4 persons

For the Taco

• 400 g Tenderstrip flat or Tri-tip / Picanha

• 100 g Kimchi

• 100 g iceberg lettuce

• 4 taco shell

• 4 shiso leaves

• cress to decorate

Coconut Wasabi Mayonnaise 

• 3 egg yolks 

• 1 Tbsp of wasabi paste 

• Juice of 3 limes 

• 400 ml of Coconut oil

Mix together wasabi, egg and lime juice. With a whisk or a stick mixer slowly add the coconut oil until thick.  Add more wasabi to taste if needed. 

To serve

Oil the venison and season with salt and pepper. Fry for 2-3 minutes on each side and then allow to rest

Cut the kimchi and the iceberg salad into fine julienne strips

When the meat has rested slice it thinly.

Put a shiso leaf in a taco shell. If you are using soft tortillas, then heat them briefly beforehand in a pan. Add some kimchi and iceberg salad. Arrange your sliced venison on top. Garnish with some cress and finish with some mayonnaise.

Enjoy your taco!