South Carolina Smoked Duck Tacos with Lime Slaw

Tacos keep smoked waterfowl from feeling too formal. The bird stays central, the slaw stays bright, and the whole meal eats clean after a long morning outside.

Recipe Details

• Prep time: 20 minutes
• Cook time: 15 minutes
• Servings: 4
• Difficulty: Easy

Ingredients

• 1 1/2 pounds smoked duck or goose
• 8 corn tortillas
• 3 cups shredded cabbage
• 2 tablespoons lime juice
• 1 tablespoon mayonnaise
• 1 diced jalapeno
• 1/2 cup chopped cilantro
• Hot sauce

Instructions

1. Warm the smoked meat gently and pull or slice it into taco-sized pieces.
2. Mix the cabbage with lime juice, mayonnaise, jalapeno, and cilantro.
3. Toast the tortillas directly over a burner or in a dry skillet.
4. Fill with the smoked bird, top with slaw, and finish with hot sauce.

Why It Works Here

This recipe uses the pantry logic of South Carolina: smoke, heat, and long-simmered aromatics. That keeps the meal rooted in place instead of treating wild food like a generic protein.