Step 1

In a large skillet, heat 2 TBSP olive oil over medium heat. Add onion, stirring to coat, and cook until onions begin to turn soft and translucent, about 3 minutes. Stir in garlic and cook until fragrant, about 1 minute.

Step 2

Add ground venison and cook until browned, about 10 minutes. Stir in crushed pineapple and chipotles in adobo (use only 2 for a milder heat or up to 4 for more spice). Allow juice to reduce slightly before stirring in orange juice and taco seasoning. Cook meat until thickened and saucy.

Step 3

Serve in warmed tortillas with additional onion and cilantro, and a wedge of lime, if desired.