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Pheasant Street Taco

Ingredients

  • 1 2/3 cup shredded cooked pheasant leg and thigh meat
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground coriander
  • pinch ground cumin
  • pinch cayenne pepper
  • 1/4 cup fresh cilantro leaves chopped
  • 2 tablespoons olive oil
  • 1/3 cup sour cream
  • 2 tablespoons lime juice
  • pinch sugar
  • 24 small corn tortillas
  • 1/4 cup Cotija cheese or any other preferred cheese
  • 3/4 cup pico de gallo or a favorite salsa
  • 2 cups shredded lettuce
  • 2 radishes julienned

Instructions

  • In a bowl, combine the cooked pheasant with the next five ingredients and mix well. Heat oil in a large skillet over medium heat, add the pheasant mixture and cook, stirring often, until hot.
  • Whisk together sour cream, lime juice and sugar
  • Arrange warm tortillas, two stacked per serving, on a work surface. Top each with pheasant mixture, pico de gallo, shredded lettuce, cheese and radishes. Drizzle the sour cream mixture over each.