Chipotle Butter Kangaroo Tacos

Cook Time 20 minutes

Servings 4


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 

¼ cup apple cider vinegar

1 agave syrup or honey


Place the marinade ingredients into a blender with a good pinch of salt and blend until smooth. 

Pat kangaroo fillets dry with a paper towel. Add a drizzle of olive oil and season with salt and pepper. 

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.  

In another pan warm the tacos for less than a minute on each side and keep warm in a clean tea towel.

Slice the rested meat into thin pieces. Add to the tacos and top with yoghurt, avocado, onion, coriander leaves, fetta and almond crumbs. 


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