Goose Tacos with Pomegranate Salsa

A flavor-packed approach to canada goose that produces bold, satisfying flavors in every bite. This recipe uses authentic preparation to bring out the best in your harvest, creating a memorable meal for family and friends.

Mexican street food meets premium waterfowl

Modern Fusion This preparation elevates Mexican street food using premium goose meat and seasonal pomegranate salsa, creating sophisticated yet approachable fusion cuisine.

Ingredients (Serves 8-10)

• 3 lbs goose breast, sliced thin
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 2 tsp smoked paprika
• 1 tsp oregano
• 2 limes, juiced
• 3 tbsp olive oil

Pomegranate Salsa:

• Seeds from 2 pomegranates
• 1/2 red onion, minced
• 2 jalapeños, seeded and minced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 1 tbsp honey
• 1 tsp salt

Assembly:

• 24 corn tortillas, warmed
• 2 cups cabbage, shredded
• 1 cup Mexican crema
• Cotija cheese, crumbled
• Lime wedges

Method

1. Marinating: Combine warm spices, fresh lime juice, and oil. Marinate the goose for 2 to 4 hours.

2. Salsa Preparation: Mix pomegranate seeds, diced red onion, cilantro, and lime. Let it sit for an hour to meld.

3. High-Heat Cooking: Sear the goose in a smoking hot pan for beautiful caramelization, about 8-10 minutes. Cook to 165°F internal (USDA safe minimum for poultry).

4. Assembly: Slice the goose thin and pile it onto warm tortillas. Top with that jewel-like salsa.