Easy Weeknight Tacos (with Wild Game - Partridge!)
Serves: 8 tacos
6 partridge filets (or 4 chicken breasts)
1 tablespoon taco seasoning (recipe follows)
1 tablespoon olive oil
8 hard taco shells
½ cup lettuce, shredded
1 small bunch of fresh cilantro (coriander)
½ red onion, minced
2 tomatoes, seeded and chopped, divided
juice from 2 limes
1 garlic clove, crushed
salt and pepper, to taste
sour cream and shredded cheese for serving
1 teaspoon chili powder
½ teaspoon ground cumin
¼ teaspoon garlic powder
¼ teaspoon onion powder
½ teaspoon dried oregano
pinch of smoked paprika
1 teaspoon sea salt
Preheat the oven to 350 degrees.
Mix together all of the spices for the taco seasoning. Measure out 1 tablespoon and put in a small bowl; store the rest in a small airtight jar to be used later.
Heat a medium-sized ovenproof skillet over medium-high heat. Rub the olive oil all over the partridge or chicken breasts and massage the taco seasoning in all over to really coat the partridge.
When the skillet is hot, sear the meat until it's browned but not fully cooked through. If you're using partridge, you may only need to sear each side for 3-4 minutes, after which the partridge will be fully cooked. If you're using chicken, proceed to the next step.
Slide the skillet in the oven and roast the meat for a further 7-8 minutes until the breasts are cooked through (no longer pink in the center and the juices run clear). Remove from oven, cover loosely with foil and let cool around 10 minutes.
While the chicken is cooking, make the guacamole. Peel and mash the avocado in a small bowl with the minced red onion, lime juice, garlic, one of the tomatoes, and salt and pepper.
When the chicken has fully rested, slice the chicken into strips and serve with the taco shells, guacamole, sour cream, shredded cheese and lettuce.
Recipe by Grits and Chopsticks at https://www.gritsandchopsticks.com/the-gravy-train/2018/12/easy-weeknight-tacos-with-wild-game-partridge.html