Cilantro-Lime Venison Tacos

1 1/2 lbs venison roast

2 heaping tsp chili powder

1 1/2 tsp ground cumin

1 tsp garlic powder

1 tsp onion powder

1 1/2 tsp kosher salt

1 tsp black pepper

Cilantro-Lime Sauce:

1 heaping cup sour cream

3 heaping tbsp mayonnaise

1/4 cup very finely chopped cilantro

3 tbsp lime juice

1/2 tsp kosher salt

Place full roast in a slow cooker.  Add the chili powder and next five ingredients; I add beef broth to mostly cover, but can use water.  Cook on low for 4-5 hours or until tender.

To make the sauce, whisk together the sour cream and next 4 ingredients in a small bowl.  Refrigerate until needed.

Once meat is cooked, shred it. 

Warm flour tortillas and/or corn tortillas.

Shredded cheese, finely chopped red onion, chopped cilantro, and the sauce for topping. Also use lime wedges and squirt the juice over top.

Recipe by Shaelynne Dennis