Welcome to another family favorite from Zynahz – our delightful Pheasant Tacos with Avocado Salsa! Perfect for game days or a festive family dinner, this vibrant dish stands out for its colorful presentation and unforgettable flavors. Bringing together tender pheasant, zesty avocado salsa, and the freshness of cilantro and lime, these tacos promise to make every get-together special. Let’s dive into this culinary adventure that combines creativity, family bonding, and a hint of seasonal delight.
Recipe Summary
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 4
- Skill Level: Intermediate
Ingredients
- 2 pheasant breasts, thinly sliced
- 8 small corn tortillas
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- For the Avocado Salsa:
- 2 ripe avocados, diced
- 1 small red onion, finely chopped
- 1 ripe tomato, diced
- 1 jalapeño, finely chopped
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped
- Salt to taste
- Optional: Tortilla chips for serving
Instructions
- In a large bowl, combine the sliced pheasant breasts, olive oil, smoked paprika, ground cumin, garlic powder, salt, and pepper. Mix well to ensure the pheasant is evenly coated with the spices.
- Heat a large skillet over medium-high heat. Add the seasoned pheasant slices and cook for 6-8 minutes, or until fully cooked and slightly crispy. Set aside.
- To prepare the avocado salsa, combine the diced avocados, red onion, tomato, jalapeño, lime juice, cilantro, and salt in a mixing bowl. Gently mix to combine, trying not to mash the avocados too much.
- Warm the corn tortillas in a dry skillet over medium heat for about 1 minute on each side or until pliable.
- Assemble the tacos by placing a generous amount of cooked pheasant in each tortilla. Top with a spoonful of avocado salsa and garnish with extra cilantro and lime wedges if desired.
- Serve immediately with a side of tortilla chips and extra salsa.
Helpful Tips
- Variation: Substitute chicken or turkey for pheasant if unavailable.
- Storage: Keep leftover pheasant in an airtight container in the refrigerator for up to 3 days. The avocado salsa is best consumed fresh.
- Pairings: Serve with a fresh salad or a side of Mexican rice, and enjoy with a refreshing lime agua fresca or an ice-cold beer.
Your family is sure to love these flavorful and colorful Pheasant Tacos with Avocado Salsa! Don’t forget to share your creations using #ZynahzRecipes and tag us on Instagram. We’d love to hear your feedback on Zynahz.com. Subscribe to our newsletter for more delicious updates and follow us on social media for the latest from Zynahz. Happy cooking!
