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Outdoor

Recipes for camping: Tacos stuffed with goat in a fruity sauce

  • August 4, 2022
Credits cover image: Lisa Paarvio

Tacos are always good, and the corn patties can be kept wrapped for a long time. Cooked goat meat has a mildly spicy flavour, but lamb is also a good alternative (but be careful: the cooking time is shorter). Fresh oranges and limes and a dash of whisky add a special kick. Our camping recipe is presented by outdoor chef Kieran Creevy.


From now on, the passionate outdoor chef Kieran Creevy presents his favourite recipes on ISPO.com. Sometimes suitable for sports, sometimes the perfect preparation for your outdoor adventure: with his recipes, you can take your cooking in nature to a new level. The dishes are simple, healthy and incredibly delicious.

Some alcohol rounds off the taste (here whiskey)
Image credit: Lisa Paarvio

Ingredients for 2 people

  • 200 g diced goat shoulder, or for a quicker dish use rack of lamb
  • salt and pepper
  • Juice and zest of 3 oranges
  • Juice and zest of 2 limes
  • 50 ml whisky (e.g. Talisker 10)
  • 1 tsp coriander seeds
  • 1 tsp dried seaweed 
  • 1 red chilli pepper, seeded and sliced
  • 1 spring onion, sliced
  • Blue corn tortillas (alternative: yellow corn tortillas)
  • Black lava salt - regular sea salt works too
  • a few chilli rings 
  • Fresh coriander leaves, chopped and for decoration
Spring onions taste milder, white onions sharper
Image credit: Lisa Paarvio

Preparation

  1. Season the goat with salt and pepper. Heat a saucepan (to medium temperature).
     
  2. Zest the oranges and limes, then squeeze. Add the lime and orange juice, Talisker whisky, half the peelings, coriander seeds, seaweed, chilli and spring onions.
     
  3. Bring everything to a simmer, add the goat and cook slowly for 30 minutes.
     
  4. Season to taste and add more seasoning if necessary.
     
  5. Continue cooking until most of the liquid has evaporated and the meat-juice mixture has become sticky. Then shred the meat with a fork (remove the bones in the case of lamb).
     
  6. Toast the corn tortillas over an open flame or in a dry pan.
     
  7. Finally, spread the goat meat on two tacos at a time - this way the tacos won't get mushy. Season with coriander leaves, chilli, orange and lemon zest and black lava salt.
     
  8. Eat and repeat.

 

Image Credits: All images by Lisa Paarvio. More also on Instagram from @lisapaarviophotography.