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.
1 tablespoon canola oil
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 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, Mexican seasoning and salt. Mix it well and bring to a boil.
½ cup water, 2 tablespoons Mexican seasoning mix, ¼ teaspoon salt
Reduce the heat and simmer for 3 to 4 minutes, stirring frequently, until thickened. Remove from heat. Check the seasoning and add more salt, if needed.
Spoon the warm meat into the tortilla shells. Top with the avocado mixture, red onions, sour cream, salsa verde and fresh cilantro. Serve immediately!
Notes
The nutrition information does not include the toppings.