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.

Elisa Bosley
Recipe by Cooking Light October 2006

Gallery

Recipe Summary

Yield:
8 servings (serving size: 1 taco)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill.

    Advertisement
  • 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.

Nutrition Facts

268 calories; calories from fat 42%; fat 12.4g; saturated fat 4.4g; mono fat 5.4g; poly fat 1.5g; protein 22.8g; carbohydrates 15.8g; fiber 2.3g; cholesterol 80mg; iron 2.9mg; sodium 550mg; calcium 113mg.
Advertisement