Mix first 7 ingredients together.
Marinate pheasant in some of the seasoning with olive oil, lime juice, and cilantro.
Saute pepper and onion with some of the seasoning.
Warm tortillas in foil.
Grill pheasant to tender and slice into thin strips.
Build your own using the pico, guacamole, some sour cream, and lime juice.
Add some slaw with a citrus vinaigrette for a nice twist.
Pheasant can dry out quickly. Don't overcook. The dark meat can be braised in chicken stock to keep it tender.
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|Serving Size: 1 Serving (576g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 13 (8%)|
|Amt Per Serving||% DV|
|Total Fat 1.4g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 3030.4mg||104 %|
|Potassium 1606.2mg||42 %|
|Total Carbohydrate 35.5g||10 %|
|Dietary Fiber 9.8g||39 %|
|Sugars, other 25.7g|
|Protein 8.5g||12 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 157
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