The best kind of finger food for the holidays, or for a quiet afternoon once the season is over. These mini-tacos will disappear like Canada geese do when you finally get a day off. Makes about 40 bite-sized snacks



  • 2 Tbsp. oil
  • 4 oz. ground duck/goose
  • 1/4 minced onion
  • 1 Tbsp. chopped green pepper
  • 1 minced clove garlic
  • 3/8 tsp. chili powder
  • 1/4 tsp. salt
  • 1/4 tsp. ground black pepper
  • 2 Tbsp. sour cream
  • 6 corn tortillas (5-6 inches diameter)
  • 2 oz. grated Cheddar cheese


  • 1 c. chopped ripe tomatoes
  • 1/2 c. chopped yellow onion
  • 1/2 tsp. (canned) chopped jalapeño pepper
  • 2 tsp. chopped fresh cilantro


  1. In a large skillet, heat the oil over medium heat and brown the ground meats.
  2. Add the onion, green pepper and garlic, and sauté until softened.
  3. Add the chili powder, salt and pepper.
  4. Turn the heat off and add the sour cream.
  5. Cover and set this aside.
  6. Prepare the salsa: Chop the tomatoes coarsely and add to the onion, jalapeño pepper and cilantro.
  7. Mix well.
  8. Preheat the oil in a deep fryer.
  9. Cut the tortillas into 8 pie segments: in half, then in half twice again.
  10. When the oil is hot, dip each segment into the hot oil and fry until crisp, about 3-4 minutes each.
  11. Drain on paper towels.
  12. To assemble: Spread some of the meat mixture on the tortilla chips, then a bit of the shredded cheese and top with the salsa.