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Crispy Duck Tacos
These crispy duck tacos are the perfect mix of crunchy and juicy. The duck is marinated in a fragrant mixture of spices and herbs, then cooked to perfection in a hot skillet. The tacos are then filled with a creamy slaw and topped with a flavorful salsa. These tacos are sure to be a hit at your next Taco Tuesday!
Ingredients:
- 2 duck breasts, trimmed and cut into cubes
- 1/4 cup olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon oregano
- Salt and pepper, to taste
- 12-15 small corn or flour tortillas
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/4 cup chopped cilantro
- 1/4 cup chopped red onion
- 1/4 cup chopped jalapeno (optional)
- 1/4 cup chopped tomatoes
- 1/4 cup chopped lettuce
- 1/4 cup crumbled queso fresco
- 1/4 cup salsa
Directions:
- In a medium bowl, combine the duck cubes, olive oil, smoked paprika, cumin, garlic powder, onion powder, oregano, salt, and pepper. Toss to coat the duck cubes evenly. Cover and let marinate in the refrigerator for at least 30 minutes.
- Heat a large skillet over medium-high heat. Add the duck cubes and cook until golden brown and crispy, about 4-5 minutes. Remove from heat and set aside.
- To make the slaw, combine the sour cream, mayonnaise, cilantro, red onion, jalapeno, and a pinch of salt in a medium bowl. Mix until combined.
- Heat the tortillas in a large skillet over medium heat until lightly toasted, about 1 minute per side.
- To assemble the tacos, spread a spoonful of the slaw on each tortilla. Top with the crispy duck cubes, tomatoes, lettuce, queso fresco, and salsa.
- Serve immediately and enjoy!
- Leftover tacos can be stored in the refrigerator for up to 3 days.