Soft Tacos with Spicy Marinated Goose

Prepared this way, wild goose tastes like the finest marinated steak. If you don't have wild goose, substitute a lean cut of beef, such as flank steak.

Yield: 8 servings (serving size: 1 taco)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 268
  • Calories from fat: 42%
  • Fat: 12.4g
  • Saturated fat: 4.4g
  • Monounsaturated fat: 5.4g
  • Polyunsaturated fat: 1.5g
  • Protein: 22.8g
  • Carbohydrate: 15.8g
  • Fiber: 2.3g
  • Cholesterol: 80mg
  • Iron: 2.9mg
  • Sodium: 550mg
  • Calcium: 113mg


  • 1/4 cup extravirgin olive oil
  • 1/3 cup low-sodium soy sauce
  • 2 tablespoons minced yellow onion
  • 3 teaspoons bottled minced garlic
  • 1 1/2 teaspoons sugar
  • 1 teaspoon chili powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon oregano
  • 1 (1 1/2-pound) boneless goose breast, skinned
  • 1 cup chopped tomato
  • 1/2 cup chopped green onions
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon minced jalapeño pepper
  • 1 teaspoon lemon juice
  • 1/2 teaspoon salt
  • Cooking spray
  • 8 (6-inch) white corn tortillas
  • 1/2 cup (4 ounces) crumbled feta cheese
  • 1 1/2 cups finely shredded green cabbage


  1. Prepare grill.
  2. 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.
  3. Combine tomato, green onions, and next 4 ingredients (through salt) in a medium bowl.
  4. 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.
  5. 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.
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