To make marinade mix the orange, lime juice and beer. Add the chopped garlic, cumin, coriander, diced onion, pepper and salt. In a bowl place goose breasts and cover with marinade mix. Leave it covered in the fridge for at least 6 hours

Take goose breasts out of the marinade and dry it out with kitchen roll

To make the avocado sauce place all the ingredients in the food processor. Add the chopped garlic, avocado, lime salt and chopped coriander process until smooth add water as much is needed to get runny but creamy consistency season it with salt

To make a simple tomato and sweetcorn salsa mix up chopped tomatoes, chopped coriander, diced jalapenos and lime juice

Heat up oil in the large skillet and brown goose breasts (direct heat)

Cover goose breasts with marinade mix and slow cook it (max 130 degrees Celsius) for about 2,5 – 3 hours (indirect heat). Keep checking the level of the liquid in the skillet. If necessary top up with water

Place the meat on the chopping board and using two forks pull in opposite direction to get long, thin shreds.

Put meat back into the skillet and cook it further until liquid is reduced although there is need to be enough of it left to keep meat moist

Place the tortillas on the pre heated grill and slightly warm them up

Set them aside on the chopping board or plate and start assembling them.

Fill them up with spinach or any other lettuce (optional) and then with pulled goose.

Top each taco with a tbsp of tomato salsa

Drizzle with avocado sauce and serve