Combine first 9 ingredients in a large zip-top plastic bag; seal and marinate in refrigerator overnight, turning bag occasionally. Remove goose from bag, reserving marinade.
Combine tomato, green onions, and next 4 ingredients (through salt) in a medium bowl.
Place goose on grill rack coated with cooking spray; grill 10 minutes or until a thermometer registers 165°, turning and basting frequently with marinade. Let stand 10 minutes. Cut goose diagonally across grain into thin slices. Keep warm.
Warm tortillas according to package directions. Place 3 ounces goose in each tortilla. Top each with 2 tablespoons tomato mixture, 3 teaspoons cheese, and 3 tablespoons cabbage.