Bison Tacos

5 from 4 votes

These bison tacos have almost the same flavor and texture as beef tacos but with leaner and healthier meat! It's a quick dinner for any night of the week (not just Taco Tuesday) with basic ingredients.

Prep Time10

Cook Time8

Total Time18

Course: Main Course

Cuisine: Canadian, Mexican

Servings: tacos

Calories: 173kcal

Author: Joss Dyckson

Equipment

Large skillet

Ingredients

For the Tacos

1 tablespoon canola oil
1 pound ground bison meat
1 tablespoon garlic minced
2 tablespoons water
2 tablespoons Mexican seasoning mix or Taco seasoning
10 hard taco shells warmed

Toppings

1 ripe avocado chopped
1 cup Roma tomatoes chopped
1 tablespoon lime juice
½ cup red onion sliced
sour cream
salsa verde aka. green salsa
fresh cilantro leaves optional

US Customary - Metric

Instructions

In a small bowl, mix the avocado, tomatoes and lime juice together. Set aside.
1 ripe avocado, 1 cup Roma tomatoes, 1 tablespoon lime juice
Heat the canola oil in a large skillet over medium heat. Add the ground bison to the pan and break it up into pieces with a wooden spoon. Let it brown for 3 minutes without stirring.
1 tablespoon canola oil, 1 pound ground bison meat
Continue to break it up into smaller pieces, until the meat is fully browned, stirring occasionally. Add the minced garlic and stir fry for 1 minute.
1 tablespoon garlic
Add the water and Mexican seasoning. Mix until well combined. Check the seasoning and add salt, if needed. Remove from heat.
2 tablespoons water, 2 tablespoons Mexican seasoning mix
Spoon the warm meat into the taco shells. Top with the avocado mixture, red onions, sour cream, salsa verde and fresh cilantro. Serve immediately!

Notes

Nutrition: The nutrition information does not include the toppings.
Taco Seasoning: I use seasoning that doesn't contain any cornstarch or thickeners. If you use a taco packet with cornstarch, you might have to add more water.
Toppings: These toppings are completely optional. Use my suggestions or pick your favorite.
Internal Temp: Because bison is leaner, it cooks faster than beef. Make sure to keep an eye on the cooking process and cook it to an internal temperature of 160°F, but not beyond that for best results.
To warm the hard taco shells in the oven:
- Preheat the oven to 325°F.
- Place the shells on a baking sheet, separating them a little.
- Bake them for about 6 to 7 minutes, until warm and crisp.
- Then you can turn the oven off and leave them in to keep the shells warm until the meat and toppings are ready to serve.
Leftovers:
- Leftover taco shells can be stored in a zip-top bag.
- The cooked ground meat can be stored in the fridge in a covered container for up to 3 to 4 days. It can also be frozen for up to 4 months.

Nutrition