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)
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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
- Prepare grill.
- 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.
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