quick and simple

Chipotle Butter Kangaroo Tacos

Prep 10 MIN

Time 20 MIN

Serves 4

What you'll need

1 tsp extra virgin olive oil

500g kangaroo fillets, brought to room temperature

Street tacos (wheat or corn), to serve

1 avocado, thinly sliced

A few dollops of Greek-style yoghurt or sour cream

1 salad onion, finely chopped

1 handful of almonds, toasted and roughly chopped

50g fetta, crumbled


Chipotle Butter

3 coriander stalks and roots, leaves reserved for garnish

60g butter, softened

1 tsp ground cumin

1 tbsp smoked paprika, plus extra to garnish

1 tsp dried oregano

2 chipotle chillies in adobo sauce, plus 2 tsp sauce from can

4 whole cloves garlic

1 x 2cm piece of ginger minced

ΒΌ cup apple cider vinegar

1 agave syrup or honey

Recipe by Justine Schofield as seen on Everyday Gourmet TV

How to cook it

  1. Place the marinade ingredients into a blender with a good pinch of salt and blend until smooth.
  2. Pat kangaroo fillets dry with a paper towel. Add a drizzle of olive oil and season with salt and pepper.
  3. Heat oil in a pan over medium-high heat. Cook kangaroo fillets for 3-4 minutes on each side, turning regularly. Now add the butter and once foaming, baste and cook for a further minute or so. Rest for 5 minutes loosely covered with foil.
  4. In another pan warm the tacos for less than a minute on each side and keep warm in a clean tea towel.
  5. Slice the rested meat into thin pieces. Add to the tacos and top with yoghurt, avocado, onion, coriander leaves, fetta and almond crumbs.