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Roo Tacos

Kangaroo tacos

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There is something unique about Kangaroo meat, at that is its unique flavour that will surprise many. Being one of the healthiest and most sustainable meats in Australia I decided to give it a go.
Print Recipe
Prep Time15 minutes
Cook Time5 minutes
Marinade4 hours
Total Time4 hours 20 minutes
Servings8 tacos


  • 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.
    Ingredients Kangarro Tacos
  • 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.
    Roo Tacos Assambly
  • 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.