Street tacos were so named by Americans after they were discovered being served by street vendors across Mexico. Smallish corn tortillas are doubled to keep the filling from falling onto the street while being eaten standing up. What you put in your street taco is a matter of personal choice. If pulled leg and thigh pheasant meat is unavailable, cooked and shredded breast fillets will do the trick.
- 1 2/3 cup cooked pheasant leg and thigh meat, shredded
- 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
- 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.