Two-Track Tacos

Great recipe for camp or home. Sharp-tailed Grouse is the preferred meat though in a pinch you can make venison, beef or pork work. 

Course Main Course
Cuisine Mexican
Keyword street tacos, tacos
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes


  • 4 Breast Sharp-tailed Grouse
  • 1 Lime
  • 3 tbsp Soy Sauce
  • 1 tsp Cayenne Pepper
  • 1 dash Hot Sauce
  • Olive Oil
  • Avocado
  • Fresh salsa
  • Oaxaca Cheese
  • Corn Tortillas


  1. Slice the grouse breasts across the grain into thin strips. 

  2. Put a cast iron skillet over hight heat. Sharptail is a lean, red meat so you'll need to add splash of olive oil to keep meat from sticking to the skillet. 

  3. When the skillet is hot, add the meat. The thin strips will cook very fast. Sear the outsides and then add the soy sauce, juice of half a lime, cayenne pepper and hot sauce. 

  4. Stir until the liquid reduces and then remove from the heat. The cast iron will keep the meat warm for serving. Total cook time with these thin strips is 5 minutes or less. 

  5. Place another pan or griddle over low heat and add the corn tortillas to heat through. 

  6. These tacos are best with a warm tortilla, no need for plates. Just grab a hot tortilla spoon on some meat and dress with avocado, fresh salsa, Oaxaca cheese and a squeeze of lime. Repeat until gone.