I have done this with venison and caribou. Cut meat into small thin strips. Coat in taco seasoning. Heat cast iron skillet and add oil. When its hot enough to pop and sizzle, put a small hand full of meat in the skillet and sear for a couple of minutes. Remove the meat and repeat. Don't dump a bunch of meat in the skillet at once. It will still be good, just not nearly as good. Serve on heated corn tortillas with diced onion, a pinch of cilantro, and a dash of tomatillo salsa. Meat also goes well in burritos, fajitas, tostadas, and taquitos. The biggest issue that I have is eating all of the meat before assembling.