Recipe: Southwest Bison Tacos
Bison meat is naturally flavorful and tender. It has a lot more flavor than beef that makes for a great taco with pico de gallo salsa!
Bison spend their lives on grass and not in feedlots. Bison farmers have made a commitment to not using drugs, antibiotics, nitrates or chemicals on their animals. These are important factors to consider when choosing your meat. Plus, bison is three times higher in iron than pork or chicken. Once you give it a try, I know you’ll be hooked!
There is something about bison meat that makes tacos much more flavorful than beef. It might be because it is leaner than beef. I don’t know but they were addicting. The great blend of meat, seasoning, fresh veggies, sharp cheese, and the salsas were so wonderful.
Tacos are great because of their versatility. I’ve listed my favorite ingredients here, but by all means, make it your own!
Serves 4-6 | Prep Time 15 | Cook Time 10
- 2 tablespoons olive oil
- 2 pounds organic ground bison meat
- 1/2 cup white onion, diced
- 6 cloves garlic, minced
- 1 Tbsp ground mild red chile powder
- 1/4 tsp ground cumin
- ¼ tsp onion powder
- ¼ tsp crushed red pepper flakes
- 1 Tbsp paprika
- 1½ tsp ground cumin
- 1 tsp sea salt
- 1 tsp black pepper fresh ground
- 2 cups organic baby greens
- 1 sliced avocado
- 8 ounces or 2 cups grated RAW cheddar cheese (optional)
- Corn tortillas (even blue corn) or other gluten-free tortilla option like a whopper piece of kale
Pico de Gallo Salsa
4 diced tomatoes
1/4 cup fresh cilantro leaves
1 white onion chopped
1/2 diced jalapeno (optional)
Juice of a lime
1/3 tsp Sea salt
In a cast-iron skillet or frying pan, heat olive oil until hot. Add bison and, using a slotted spoon or potato masher, break meat into small pieces as it cooks. Cook until completely browned, stirring to prevent burning, about 5 minutes.
Add onion and garlic and cook another 3 to 4 minutes, until onion is soft and clear. Stir constantly to prevent burning. Add water 1 Tbsp at a time, if the meat gets too dry.
Add spices and sea salt and stir again. Let cook an additional minute, stirring to prevent burning.
Make the pico de gallo! Dice up the onion and tomato. Roughly chop the cilantro. Now, slice jalapeno in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don’t want to cause any fires. Now dump the four ingredients into a bowl.
Slice the lime in half and squeeze the juice from half a lime the bowl. Sprinkle with salt, and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeno if needed.
Remove from heat. Spoon bison on top of corn tortillas, then top with baby greens, grated cheddar cheese and chopped green chiles, if you chose to use them. Spoon pico de gallo salsa on top. I also love to get a good tomatillo salsa and put that on top too! Garnish with cilantro.