Looking for a little twist on your go-to Taco Tuesday?  This just might be the recipe refresh you never knew you needed!

Prep time: 25 mins

Cook time: 10 mins

Makes: 10 tortillas


1 pkt of 10 soft shell tortillas/tacos

500gm kangaroo steaks, cut into strips

1 cup shredded green cabbage

Mexican spice mix

1 tbs coriander seeds

2 tbs chilli flakes

2 tbs dried oregano

2 tbs smoked paprika

1 tsp salt

1 tsp pepper

Pico Di Gallo salsa

4 Roma tomatoes, finely diced

1 bunch small spring onion, finely sliced

2 mild red chilies, finely sliced

Fresh coriander

Juice of 1 lime

1-2 tbs olive oil

Macro Meats Photo: John Kruger


1. Place the spice mix into a mortar and pestle and ground spices to a fine powder. Add the spice mix to the kangaroo with a little olive oil to help with the marinade process, combine well. Marinate for at least 30 minutes or overnight for best results.

2. Place a heavy based pan or BBQ on high heat. When at smoking point, brown the kangaroo in small batches, remove from the pan and set aside to rest. Cover the bowl with foil to keep the kangaroo warm. Repeat until all the kangaroo is cooked.

3. Place the tortillas in the microwave on high for 20-30 seconds, this should make the tortillas soft and easy to wrap.

Pico Di Gallo salsa

1. In a bowl, combine tomatoes, spring onion and chillies (you can deseed them if you don’t want it too spicy). Add chopped fresh coriander, olive oil and a squeeze of lime juice season and set aside.

2. To assemble the tortillas, place the kangaroo into tortilla shell, followed by the salsa and shredded cabbage.

3. Serve with some fresh diced avocado on the side, mixed with lemon and olive oil.

For more recipes like this, head to Gourmet Game.