Recipe of Favorite Pulled goose tacos with avocado sauce

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We hope you got insight from reading it, now let's go back to pulled goose tacos with avocado sauce recipe. To cook pulled goose tacos with avocado sauce you need 27 ingredients and 13 steps. Here is how you achieve that.

The ingredients needed to make Pulled goose tacos with avocado sauce:

1. Provide 2 of goose breasts.
2. You need leaves of Spinach.
3. Get 10 of small wholewheat tortillas.
4. Use 2 tbsp of rapeseed oil.
5. Use 60 g of sweetcorn.
6. You need 1 sprig of coriander.
7. Use 1 of lime.
8. Take 120 of tomatoes diced.
9. Use 50 g of jalapenos diced.
10. Take of Marinade.
11. Prepare 2 of orange juice.
12. Get 1 of lager beer.
13. You need 1/2 of lime.
14. Provide 4 of gloves garlic.
15. Prepare 1 sprig of coriander.
16. Prepare 1 tbsp of cumin.
17. Take 1 of onion.
18. Prepare 1 tbsp of black pepper.
19. Provide 1 tbsp of sea salt.
20. Use of Avocado sauce.
21. You need 1 of large ripe avocado diced.
22. Prepare 1 clove of garlic.
23. Prepare 3 tbsp of avocado oil.
24. Prepare 1 sprig of coriander chopped.
25. Prepare 1 pinch of sea salt.
26. Get 1/2 tbsp of lime juice.
27. Use of Cold water.

Instructions to make Pulled goose tacos with avocado sauce:

1. To make marinade mix the orange, lime juice and beer. Add the chopped garlic, cumin, coriander, diced onion, pepper and salt. In a bowl place goose breasts and cover with marinade mix. Leave it covered in the fridge for at least 6 hours.
2. Take goose breasts out of the marinade and dry it out with kitchen roll.
3. To make the avocado sauce place all the ingredients in the food processor. Add the chopped garlic, avocado, lime salt and chopped coriander process until smooth add water as much is needed to get runny but creamy consistency season it with salt.
4. To make a simple tomato and sweetcorn salsa mix up chopped tomatoes, chopped coriander, diced jalapenos and lime juice.
5. Heat up oil in the large skillet and brown goose breasts (direct heat).
6. Cover goose breasts with marinade mix and slow cook it (max 130 degrees Celsius) for about 2,5 – 3 hours (indirect heat). Keep checking the level of the liquid in the skillet. If necessary top up with water.
7. Place the meat on the chopping board and using two forks pull in opposite direction to get long, thin shreds..
8. Put meat back into the skillet and cook it further until liquid is reduced although there is need to be enough of it left to keep meat moist.
9. Place the tortillas on the pre heated grill and slightly warm them up.
10. Set them aside on the chopping board or plate and start assembling them..
11. Fill them up with spinach or any other lettuce (optional) and then with pulled goose..
12. Top each taco with a tbsp of tomato salsa.
13. Drizzle with avocado sauce and serve.

Well let's just say I dig it so much I plan on maybe, kinda, possibly, using it as a salad dressing. To give these tacos exceptional flavor, you'll cook the chicken in a tomato sauce with our own special spice blend. Chipotle powder provides a little smokiness with Jicama & Avocado Salad. Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags. Tender strands of spaghetti squash are drenched in smoky barbecue sauce and stuffed into crispy shells to make these flavorful fall-inspired tacos.

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