Sticky Margarita Tostada Canapés


Prep Time
10 mins

Cook Time
35 mins

Do you love pigs in blankets? Then why not try pheasants in fleeces, using a more sustainable meat. This is a modern, fresh Christmas canapé that everyone will enjoy!


Serving 12
1 Pack x Pheasants in Fleeces
50ml x Mexcal
25ml x Cointreau
50ml x Lime Juice
100ml x Agave Nectar
125g x Cherry tomatoes, finely chopped
1 x Small red onion, finely chopped
1 tsp x Red chilli, finely chopped
½ tsp x Sea salt
1 tsp x Tajin seasoning (optional)
2 tsp x Dried cranberries
15g x Fresh coriander, finely chopped, plus more for serving
1 tbsp x Lime juice
12 x Corn chips (we used manomasa chips)
1 x Medium avocado, cut into thin slices

1. In a small roasting dish

add the pheasants in fleeces, mezcal, cointreau, lime juice and agave nectar, mix together well and then roast in the oven for 35 mins at 200°C.

2. In a separate bowl

begin making the pico de gallo by adding the cherry tomatoes, red onion, chilli, sea salt, tajin seasoning, dried cranberries, coriander and lime juice and mix together.

3. Add a heaped teaspoon

of pico de gallo to each corn chip followed by two slices of avocado then carefully place one of the pheasants in fleeces on top followed by a small garnish of fresh coriander and serve.


Protein (100g)


Calories (100g)


Fat (100g)


Cholesterol (100g)


Selenium (100g)


View Pheasant recipes