These rabbit tacos are perfect for the tougher leg cuts of the rabbit. The meat turns out tender and juicy every time.
These tacos were made with our leftover smoked rabbit but they can be made with fresh, uncooked rabbit or previously cooked, leftover rabbit.
Either way, you will want to separate the rabbit parts into front legs, rear legs and the loin saddle.
What you need
- rabbit meat
- onion
- garlic
- cumin
- salt
- pepper
- orange
- jalapeno
To assemble tacos
- corn tortillas or flour tortillas
- rabbit taco mixture
- your favorite toppings.
Optional taco toppings
- shredded lettuce
- diced tomatoes
- grated cheddar cheese or Jack cheese
- cotija cheese or queso fresco
- pickled or fresh sliced jalapeño
- Mexican creme or sour cream
- chopped cilantro leaves
- pickled or fresh red onion
- pickled or fresh radishes
- sliced avocado
- black olives
- your favorite salsa or pico de gallo
- hot sauce
- spicy slaw
- lime wedges or squeeze a bit of lime juice on each taco
How to make it
Step One
Add rabbit leg and thigh pieces and garlic cloves to slow cooker .
Quarter onion and orange. Add them to the pot.
Step Two
Chop jalapeños. Add them to pot.
Step Three
Sprinkle spices on mixture in the pot.
Step Four
Pour tomatoes over all.
If you would like to include the rabbit loin saddle, add that when you have about an hour left to cook.
Turn slow cooker on low. Cook for about 5 hours, until meat easily breaks apart. Internal temperature should be 195-205°F / 95°C.
Remove pieces from crockpot. Let meat cool until cool enough to handle. Carefully remove bones. Rabbit bones are super small, especially if you added the rabbit saddle. The backbones are minute, so be careful to get them all.
Remove orange rinds from the slow cooker and discard. Add the pulled meat back into the crockpot and mix it up with the vegetables. Taste for seasoning and adjust as needed. If it isn’t spicy enough for your crowd add some chili powder or adobo sauce with some minced chipotle peppers. Warm it on the warm setting on the crockpot until hot enough to eat.
To assemble the tacos
Warm tortillas. Warm them in the microwave on a plate that is covered with a damp paper towel for about 30 seconds.
Alternatively, they can be fried in a skillet with a few tablespoons of vegetable oil or olive oil. Fry on first side until desired crispness. Flip and fry on the second side.
What sides to serve with rabbit tacos
- pinto beans, black beans or refried beans
- Spanish rice
- spicy cabbage slaw
Pro tips
- You can also cook this on the stovetop or in a Dutch oven in the oven at 325°F for about one hour. If you cook on the stovetop, bring the pot to a boil. Then reduce the heat and cook over low heat for about and hour. If it looks like it’s getting a bit dry on the stovetop, add a bit of chicken broth to loosen it up.
- Cook rabbit low and slow so that it gets very tender.
- If you are adding the loin saddle, add it in the last ¼ of the cooking time.
- Very carefully pick out all of the bones.
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📖 Recipe
Rabbit Tacos
Ingredients
- 2 pounds Rabbit
- 1 Onion
- 1 jalapeno
- 2 cloves garlic
- 2 teaspoons ground cumin
- 1 teaspoon coarse kosher or sea salt
- ½ teaspoon cracked black pepper
- ½ whole large orange
- 1 cup crushed tomatoes
Instructions
- Add rabbit leg and thigh pieces and garlic cloves to slow cooker .
- Quarter onion and orange. Add them to the pot.
- Chop jalapeños. Add them to pot.
- Sprinkle spices on mixture in the pot.
- Pour tomatoes over all.
- If you would like to include the rabbit loin saddle, add that when you have about an hour left to cook.
- Turn slow cooker on low. Cook for about 5 hours, until meat easily breaks apart. Internal temperature should be 195-205°F / 95°C.
- Remove pieces from crockpot. Let meat cool until cool enough to handle. Carefully remove bones. Rabbit bones are super small, especially if you added the rabbit saddle. The backbones are minute, so be careful to get them all.
- Remove orange rinds from the slow cooker and discard. Add the pulled meat back into the crockpot and mix it up with the vegetables. Taste for seasoning and adjust as needed. If it isn’t spicy enough for your crowd add some chili powder or adobo sauce with some minced chipotle peppers. Warm it on the warm setting on the crockpot until hot enough to eat.
To assemble tacos
- Warm tortillas. Warm them in the microwave on a plate that is covered with a damp paper towel for about 30 seconds. Alternatively, they can be fried in a skillet with a few tablespoons of vegetable oil or olive oil. Fry on first side until desired crispness. Flip and fry on the second side.
- Fill tortillas with a few tablespoons of the rabbit mixture.
- Top with your favorite toppings. (See suggestions below)
See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!Notes
- shredded lettuce
- diced tomatoes
- grated cheddar cheese or Jack cheese
- cotija cheese or queso fresco
- pickled or fresh sliced jalapeño
- Mexican creme or sour cream
- chopped cilantro leaves
- pickled or fresh red onion
- pickled or fresh radishes
- sliced avocado
- black olives
- your favorite salsa or pico de gallo
- hot sauce
- spicy slaw
- lime wedges or squeeze a bit of lime juice on each taco
Nutrition
Originally published June 17, 2022.
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Joe
Wow! This is my new favorite way to eat rabbit. So incredibly flavorful. Thanks for a great recipe!
Beth Neels
Thanks Joe. I’m so glad you like the recipe!