Remove the meat from a cooked squirrel, and give it a bit of a chop. Mix the seasoning ingredients. Coat the squirrel meat and leave in the fridge for at least an hour.
Place all the salsa ingredients into a bowl, crumble the Oxo cube over the top and drizzle with a little olive oil. Mix well and refrigerate. Sprinkle with chopped coriander just before serving.
When ready to eat, flash-fry the meat in a little hot oil for a couple of minutes.
Place squirrel meat in the taco, top with salsa and cheese. Serve with guacamole and soured cream. Guacamole: Scoop out avocado flesh, mash with a fork, add lime juice and chopped chilli.