1/4 C. EVOO
1/3 C. low-sodium soy sauce
2 T. minced yellow onion
3 t. bottled minced garlic
1-1/2 t. sugar
1 t. chili powder
1/2 t. black pepper
1/2 t. oregano
1 (1-1/2 lb) boneless goose breast, skinned
1 C. chopped tomato
1/2 C. chopped green onions
1/4 C. chopped fresh cilantro
1 T. minced jalapeno pepper
1 t. lemon juice
1/2 t. salt
8 (6-in) tortillas
1/2 C. (4 oz) crumbled feta cheese
1-1/2 C. finely shredded green cabbage
Prepare grill.
Combine first 9 ingredients in a large zip-top bag; seal and marinate in refrigerator overnight, turning bag occasionally. Remove goose from bag; reserving marinade.
Combine tomato, green onions, and next 4 ingredients (through salt) in a medium bowl.
Place goose on grill rack; grill 10 minutes or until thermometer registers 165 F, turning and basting frequently with marinade. Let stand 10 minutes. Cut goose diagonally across the grain into thin slices. Keep warm.
Warm tortillas according to package directions. Place 3 ounces goose in each tortilla. Top with 2 T. tomato mixture, 3 t. cheese, and 3 T. cabbage.
Serving size: 1 taco
268 calories, 12.4g fat, 22.8g protein, 15.8g carbs, 2.3g fiber, 550mg sodium