2. Heat a skillet over medium-high heat; add elk and cook until brown, 5 to 7 minutes. Transfer elk to a plate, reserving grease in the skillet.
3. Heat tortillas in the reserved grease in skillet over medium heat until warmed, 1 to 2 minutes per side. Stack 2 tortillas on top of each other for each taco. Fill with elk, onion, and cilantro, cheese, and squeeze on some lime.