For the quick pickled red onion: warm vinegar then add white sugar, salt and red onion and stir to combine. Leave to marinade.
For the venison mince: add oil to a large frying pan over medium heat. Add venison, garlic, paprika, cumin, and cinnamon and fry for 6–8 minutes, stirring often and breaking up with your spatula. Add honey, tomato paste, vinegar and oregano and fry for a further 3 minutes, until venison is browned and cooked. Season with salt and pepper.
To serve: drain red onions from their pickle. Load corn tortillas with Season Gourmet chunky dip, venison mince, quick pickled red onion, sliced avocado, tomatoes, chilli and micro radish greens. Yum!