Simple Way to Prepare Perfect 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 do it.

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

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

Steps 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.

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