Goose Tacos

I make this with skinless Canada or snow goose breasts. Follow the technique I describe above and you'll definitely enjoy them more, whether in a taco or not. Keep in mind my marinade is one you'll seen in Baja California for skirt steak, but you can use whatever marinade you want.

Prep time: PT20M

Cook time: PT10M

Rating

5 stars (10 reviews)

Keywords

goose, tacos

Ingredients

2 large goose breasts, or 4 smaller ones
2 tablespoons canola, avocado or other high smoke point oil
1/2 cup soy sauce
1/3 cup lager beer
1 teaspoon ground black pepper
1 teaspoon ground cayenne or other chiles
1 teaspoon garlic powder

Cuisine

Mexican

Steps

Butterfly the goose breasts as I describe in the text above. If you want, place the pieces between two sheets of plastic wrap and pound to an even thinness of about 1/4 inch. Soak in the marinade in the fridge for an hour and up to overnight.
When you are ready to cook, take the goose breasts out of the marinade and wipe dry with paper towels. Lightly oil them, as well as a comal, flat top or heavy frying pan. You want the pan to be very hot, and the meat to be cold. Lay it down on the flat top and, if you have one, set a heavy weight on top of the meat to press it flat as it sears. Keep this on the goose breasts for 1 to 3 minutes.
Flip the meat and put the press back on. Sear another 1 to 3 minutes, depending on how well you like your meat. I typically go for 3 minutes on side one, then 2 on side two.
When you're ready, let the meat rest on a cutting board for a minute or two, then slice it very thinly against the grain (watch the video I link to in the text above), then chop the thin slices into taco-sized pieces.
Serve with the tortillas, salsa and toppings of your choice. I went with a simple salsa, cilantro, crumbly cotija cheese and pepita pumpkin seeds.

Nutitrion

Serving Size: 1 serving
Calories: 167 kcal
Carbohydrates: 3 g
Protein: 26 g
Fat: 5 g
Saturated Fat: 2 g
Cholesterol: 87 mg
Sodium: 1686 mg
Sugar: 1 g

Reviews

Jeffrey Ford on 2025-10-27 (5 stars):
Made these tonight using a Canadian. Don't over cook and they are wonderful.
Christopher w Henderson on 2025-09-14 (5 stars):
I loved these goose tacos! looking forward to making them again. I passed the recipe to my hunting partner who's family also though they were great!
Brad on 2023-02-08 (5 stars):
Best goose meal, we kill a lot geese and I have to say this is the ticket ran mine through a meat cuber after slicing in half.
Penny Talbot on 2022-09-28 (5 stars):
Have a freezer full of goose breasts now and decided to give this a try as husband loves arrachera tacos in Mexico and I don’t eat beef … This was better than beef and easy as anything …. And satisfies the street taco cravings ! Thanks for the recipe!!!!
JLB on 2022-09-07 (5 stars):
My new favorite goose recipe. Damn this is good!
Larry Semmens on 2020-08-17 (5 stars):
Ptarmigan Ptacos: The Willow Ptarmigan is the state bird here in Alaska. First birds of the season worked great with this recipe! This is the first time I have used ptarmigan for taco's, won't be the last! Next time I will make your flour tortilla's which were very good when I made them a few months ago. Thanks for your books, blog, and all the fabulous recipes!!! Glad to see you in the NAVHDA monthly magazine too!