Mesquite-Smoked Pheasant Tacos

Mesquite-smoked Pheasant Tacos Recipe

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Vicki Butts (lazyme)


Two ways to do the smoke: Make a hot fire with chunks of mesquite, or make a fire with charcoal briquettes and add a generous handful of mesquite chips to the coals just before cooking.

From Best of the Best from Big Sky Cookbook.


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20 Min
15 Min


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pheasant breasts
1 tsp
ground cumin
1 tsp
chili powder
1/2 tsp
1/2 tsp
corn tortillas
1 Tbsp
vegetable oil
roma tomatoes, diced
2 c
lettuce, sliced
4 oz
monterey jack cheese, grated
1 c
red salsa

How to Make Mesquite-Smoked Pheasant Tacos


  • 1Dry the breasts with paper towels and set aside.
  • 2In a small bowl, combine the cumin, chili powder, salt, and pepper and stir to mix thoroughly.
  • 3Rub this mixture on both sides of the breasts, cover, and place in the refrigerator 30-60 minutes.
  • 4Preheat a propane barbecue for 10 minutes, then turn down to medium-high heat.

    start 40 charcoal briquettes (or mesquite chunks) and wait 25 minutes. The fire is ready when you cannot hold your hand at cooking level more than 4-5 seconds. If you are using mesquite chips over the charcoal, set them to soak for 15-20 minutes while the fire is getting hot.
  • 5Brush the tortillas with a small amount of oil.
  • 6Prepare the tomatoes, lettuce, cheese, and salsa.
  • 7Place the breasts on a lightly oiled grill directly over the fire and cook about 4-5 minutes to a side.
  • 8As the pheasant cooks, lightly brown the tortillas over the fire, about 2-3 minutes each.

    Stack on a serving platter and cover to keep soft.
  • 9When the pheasant is done, remove it from the fire and tear or slice the meat apart.
  • 10Divide the pheasant, tomato, lettuce, cheese, and salsa among the tortillas, fold, and eat.

Printable Recipe Card

About Mesquite-Smoked Pheasant Tacos

Course/Dish: Wild Game
Main Ingredient: Wild Game
Regional Style: American

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