Living in Australia, I had to give kangaroo a go for tacos. And why not, tortillas are the perfect carrier for any food, including game meat.
Kangaroo has very lean meat. This is because kangaroos are wild and always jumping 😂. They are also a sustainable source of meat with almost zero carbon footprint (still needs to be packaged and transported).
I decided to tenderize the meat using pineapple juice and vinegar, and I have to admit that it actually worked.
My only advice is that the kangaroo meat needs to be cooked for under 3 minutes (depending on thickness) and eaten right away. As the meat cools down it gets harder.
- 500 g Kangaroo steaks
- 2 limes
- 1 cup pineaple juice
- 1 cup vinegar
- 1/2 white or brown onion
- 2 jalapeños or green chillies
- 8 corn tortillas from La Tortilleria
- salt to taste
- salsa suggest using my 3 chillies salsa
- 1/2 white or brown onion finely chopped
- 1/2 coriander bunch finely chopped
- Place the kangaroo steaks in a bowl and season with salt.
- Slice the onions and jalapeños and add to the bowl and mix the ingredients.
- Squeeze the limes on the bowl content and then add the pineapple juice and vinegar, making sure the meat is covered.
- Place the bowl in the fridge for 4 hours or overnight.
- Place a hot grill pan, bbq plate, or frying pan, on the stove and heat up on a high flame. Add the Kangaroo steaks and cook for 1 minute on each side and no more than 3 minutes total.
- Chop the steaks in slices and serve right away on warm corn tortillas. Garnish with onion and cordiander. Add your salsa of choice on top.
- Tenderizing the kangaroo meat with pineapple, lime and vinegar will soften the meat and make it more enjoyable
- Make sure the kangaroo is not fully cooked or the meat will harden.