Grilled Pheasant Breast Tacos Recipe

Keep the kitchen cool and the grill hot with this flavorful Grilled Pheasant Breast Tacos Recipe

BY: SCOTT LEYSATH, “THE SPORTING CHEF”

Grilled Pheasant Breast Tacos Recipe

Plan your fiesta right with this Grilled Pheasant Breast Tacos Recipe. (Photo courtesy of “The Sporting Chef”)


Yield: 8 tacos
Prep time: 4 hours
Cook time: 20 minutes

Ingredients:

  • 1 pound pheasant breast
  • 2 tablespoons olive oil (or vegetable oil)
  • 2 tablespoons lime juice
  • 1 teaspoon garlic
  • 2 jalapeño peppers
  • 1 teaspoon cumin
  • Salt and pepper, to taste
  • 8 small corn tortillas
  • 1 tomato, chopped
  • 1 cucumber, chopped
  • 1 grilled pepper, chopped
  • ½ cup cilantro leaves
  • 2 avocados

Directions:

1. Marinate boneless pheasant breasts for a few hours in olive oil, lime juice, garlic, jalapeño peppers, cumin, salt and pepper.

2. Grill until just done, but not overcooked and dry.

3. Lightly coat corn tortillas with olive or vegetable oil and place them on the grill a few minutes before the pheasant is done. Remove from grill when grill marks appear.

4. Load pheasant onto tortillas and top with tomato, cucumber, grilled pepper, cilantro, avocado and anything else that makes you happy!

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