Bison Tacos Recipe
Mexican-American · Main course · 25 min total
Lean and flavorful bison meat makes a delicious twist on classic tacos, seasoned with a smoky chipotle spice blend and topped with fresh salsa and creamy avocado.
15
min prep
min prep
10
min cook
min cook
4
servings
servings
420
kcal/serving
kcal/serving
Ingredients
- 1 lb ground bison
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup tomato sauce
- 8 small corn tortillas
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/2 cup shredded cheddar or Mexican blend cheese
- 1/4 cup sour cream
- 1 avocado, sliced
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add onion and cook until softened, about 3 minutes. Add garlic and cook for 30 seconds.
- Add ground bison to the skillet. Cook, breaking up the meat with a spoon, until browned, about 5 minutes. Drain excess fat if desired.
- Stir in chili powder, cumin, smoked paprika, salt, and pepper. Cook for 1 minute. Add tomato sauce and stir to combine. Reduce heat to low and keep warm.
- Warm tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap in foil and heat in a 350°F oven for 5 minutes.
- Assemble tacos: Place a spoonful of bison mixture on each tortilla. Top with lettuce, tomatoes, cheese, sour cream, and avocado slices. Garnish with cilantro and serve with lime wedges.
Tips
- For a spicier kick, add a minced chipotle pepper in adobo sauce along with the spices.
- Leftover bison mixture can be stored in the refrigerator for up to 3 days and used in salads or burrito bowls.
- Serve with your favorite salsa or hot sauce on the side.
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