Rosie Recipe – Mexican-style pigeon dish

I’ve never had a problem experimenting with flavours because I found out through trial and error, a very long time ago, which spice or herb goes well with other ingredients, but finding something new to accompany a completed meat dish can be a challenge sometimes. The usual potatoes, rice, pasta for main meals can become a bit monotonous after a time, and I use wraps, or toast for lunches far too often to be healthy. Couscous, bulgar wheat and pulses are not to everyone’s taste either, so when I discovered these ‘new’ taco-style pockets in the supermarket, I knew the family would like them. I was quite excited – it doesn’t take much, these days.  

Traditionally, fajitas, tacos etc., are filled with a spicy mixture of meat and vegetables, or salad, so I went with the Mexican theme and used the fajita spice mix in the pack, tarted up the supplied salsa mix with some tomato puree, black pepper and a glug of lemon juice, grabbed a couple of pigeon breasts from the freezer and set my brain into ‘invention’ mode. 

The whole meal took about 15 minutes to prep and cook. Total cost – £6.00 to feed four people, and 200 calories per pocket – yes, it’s that time of year again. Of course, you can serve them with chips if you have starving children or hungry hunters in your household, but if you’re trying to shift surplus pounds, don’t eat them yourself!  
 

Ingredients: 

For the taco filling: 

• Pigeon meat cut into strips 
• Two shallots 
• One carrot, and half a green pepper, finely diced 
• Chopped parsley 
• Spice mix included in the pack, or make your own: 
• One tablespoon each of paprika, garlic and onion powders, oregano. A pinch of cayenne pepper and salt, to taste. Keeps in an airtight jar for about six months. 
• Salsa mix, included in the pack, or make your own: 
• Two ripe tomatoes, one shallot, one squashed garlic clove, all finely chopped. Lemon juice, salt and pepper. Let it stand to marinate whilst you create the taco pockets. 
• Grated cheese, soured cream or plain yoghurt, salad, to serve. 
   

Method: 

• Stir-fry all the taco filling ingredients, including the spices, until the veggies are tender. It’ll take about five minutes.  
• Fill the pockets with the meat mixture. 
• Serve with side salad, grated cheese, soured cream, salsa … 
   

Top Tip: 

• Use small cups or glasses to support the taco pockets