Elk Taco Bowl

Elk Taco Bowl

Spiced ground elk over cilantro-lime rice with pico de gallo.

• Meal Type: Lunch
• Dietary: Paleo, Gluten-Free, Dairy-Free
• Main Ingredient: Ground Elk
• Servings: 3
• Cost per Serving: $10.50
• Prep Time: 20 min

Ingredients

Spiced Elk

• 1 lb ground elk
• 1 tsp chili powder
• 1 tsp ground cumin
• ½ tsp smoked paprika
• ½ tsp garlic powder
• ¼ tsp oregano
• Salt and black pepper to taste
• 1 tbsp avocado oil

Cilantro-Lime Rice

• 1½ cups cooked white rice (or cauliflower rice for strict paleo)
• 2 tbsp fresh cilantro, chopped
• 1 tbsp fresh lime juice
• Salt to taste

Pico de Gallo

• 2 roma tomatoes, diced
• ¼ white onion, finely diced
• 1 jalapeño, seeded and minced
• 2 tbsp fresh cilantro, chopped
• 1 tbsp fresh lime juice
• Salt to taste

Toppings

• 1 avocado, sliced
• Lime wedges for serving

Instructions

Make the Pico de Gallo

1. Combine tomatoes, onion, jalapeño, cilantro, and lime juice. Season with salt. Set aside to marinate.

Cook the Elk

1. Heat avocado oil in a skillet over medium-high heat. Add ground elk and break apart.
2. Season with chili powder, cumin, paprika, garlic powder, oregano, salt, and pepper.
3. Cook for 7–8 minutes until browned and cooked through.

Make the Cilantro-Lime Rice

1. Toss warm cooked rice with cilantro, lime juice, and salt.

Assemble the Bowl

1. Divide cilantro-lime rice among three bowls.
2. Top with spiced elk, pico de gallo, and sliced avocado.
3. Serve with lime wedges.

Nutrition Notes

Elk is one of the leanest wild game meats, high in protein and low in saturated fat. This bowl is paleo-friendly, gluten-free, and dairy-free. The pico de gallo is made fresh — no jarred salsa.