Bison Tacos Recipes

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GROUND BISON BREAKFAST TACOS WITH PINEAPPLE SALSA



Ground Bison Breakfast Tacos with Pineapple Salsa image

Lots of spices in this ground bison and egg omelet make for a great taco filling, and the pineapple salsa with fresh cilantro is the perfect topping.

Provided by The Bison Council

Categories     Trusted Brands: Recipes and Tips     The Bison Council

Time 25m

Yield 6

Number Of Ingredients 18

1 pound ground bison
½ cup chopped onion
1 teaspoon ground cumin
½ teaspoon salt
¼ teaspoon ground coriander
⅛ teaspoon cayenne pepper, or more to taste
2 tablespoons water
6 eggs
¼ cup milk
12 corn taco shells or 6-inch corn tortillas, heated according to package directions
¾ cup shredded Cheddar cheese
1 cup diced fresh pineapple
⅓ cup diced red bell pepper
¼ cup chopped red onion
2 tablespoons chopped fresh cilantro
2 tablespoons lime juice
1 fresh jalapeno chile pepper, seeded and finely chopped
¼ teaspoon salt

Steps:

  • Cook ground bison and onion over medium heat in a large skillet until ground bison is brown and onion is tender. Drain off fat. Stir in cumin, salt, coriander, cayenne pepper, and water. Cook and stir for 2 minutes.
  • Whisk eggs and milk in a medium bowl. Add to ground bison mixture in skillet. As the mixture sets, run a spatula around the edge of the skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting for 2 minutes or until egg mixture is almost set.
  • Evenly divide ground bison mixture between taco shells. Sprinkle with cheese. Serve with Pineapple Salsa.
  • Pineapple Salsa: Stir together pineapple, bell pepper, onion, cilantro, lime juice, jalapeno pepper (if using), and salt in a medium bowl. Refrigerate for up to 24 hours.

Nutrition Facts : Calories 369.3 calories, Carbohydrate 26.7 g, Cholesterol 240.3 mg, Fat 17.4 g, Fiber 2.5 g, Protein 26.3 g, SaturatedFat 6.4 g, Sodium 598.9 mg, Sugar 5.4 g

BISON TACOS



Bison Tacos image

Provided by Robert Irvine : Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 12

1/4 cup rice wine vinegar
1 tablespoon prepared wasabi
1 cup shredded white cabbage
1/2 cup quartered and thin sliced red onion
1 avocado
1 tablespoon sambal or other Asian chili paste
1 cup diced tomatoes
1/4 cup fresh cilantro leaves
Salt
1 1/4 pounds pulled bison meat (braised flank steak)
1 cup beef or chicken stock
Eight 6-inch tortillas

Steps:

  • For the slaw: In a bowl, blend the vinegar and wasabi, and then add the cabbage and onions. Allow this mixture to marinate, or soak, for 30 minutes or up to 1 hour. This marinating will soften the cabbage and onions without cooking, thus preserving the nutrients of the vegetables. Once marinated, we will hold the slaw until building the tacos.
  • For the dressing: Slice the avocado in half, remove the seed and scoop the "meat" of the avocado into a small mixing bowl. Next, with a spoon, mash the avocado until smooth. Add the sambal, tomato, cilantro and salt to taste. Mix well, then cover and hold until serving.
  • For the bison: Warm the pulled meat with the stock in a saucepan over medium-high heat until warmed. Once warm, remove from the heat, discard any remaining liquid and keep the meat warm to build the tacos. Construction: Drain the cabbage from the marinade and add 1 tablespoon slaw to each tortilla. Then add the bison and finish with 1 tablespoon tomato avocado dressing.

GROUND BISON TACOS



Ground Bison Tacos image

A handful of ingredients and your taco Tuesday craving will be fulfilled!

Provided by thedailygourmet

Categories     Tacos

Time 15m

Yield 6

Number Of Ingredients 7

1 pound ground bison
1 tablespoon taco seasoning mix, or to taste
2 (11 ounce) packages flour tortillas (street taco size)
1 (8.5 ounce) package salad kit "fiesta lime"
1 medium Roma tomato, seeded and diced
2 tablespoons chopped fresh cilantro, or to taste
⅓ cup shredded Oaxaca cheese

Steps:

  • Heat a heavy skillet over medium-high heat. Add ground bison, season with taco seasoning, and cook until bison is browned throughout and crumbly, about 5 minutes.
  • Heat tortillas over a comal, or microwave for 30 seconds in a tortilla warming bag.
  • Assemble tortillas by adding 2 tablespoons cooked ground bison, 2 tablespoons chopped salad kit, cilantro, diced tomatoes, and Oaxaca cheese onto each tortilla.
  • Drizzle salad dressing from package on top of the assembled tacos. Enjoy!

Nutrition Facts : Calories 544.3 calories, Carbohydrate 60.9 g, Cholesterol 59.5 mg, Fat 24.2 g, Fiber 3.6 g, Protein 24.9 g, SaturatedFat 8.1 g, Sodium 818.8 mg

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