1-2 pounds elk, thinly sliced
Pit Boss Carne Asada seasoning
¼ tsp cumin
Sweet Mesquite Jalapeno Rub
1 lime, juice
1 orange, juice
Tortillas
Taco toppings
Preheat Pit Boss grill to 350 degrees.
Sprinkle the carne asada seasoning, cumin and the Pit Boss Mesquite Jalapeno Rub seasoning evenly over both sides of the elk. Put the elk onto the grill and cook to desired doneness.
Put all the meat into a large Ziploc bag along with juice from the orange and lime. Seal the bag, removing as much air as possible and work it around to make sure the juice has had a chance to soak into all the mean.
Take the elk and place it on a hot grill. Cook on each side for two minutes. After removing the meat from the grill, chop it up into bite sized pieces.
Warm tortillas and fill them with the meat then garnish with cheese, lettuce, salsa, sour cream or any other additional toppings.
