Bison Tacos

Lean ground bison and lean Mexican chorizo make for a tasty filling for these Bison Tacos… just 2 main ingredients! Stuff these healthy ground bison tacos with fresh toppings like avocado lime crema with yogurt, homemade chamoy, crumbled cotija, radishes, and shredded cabbage. You’ll have dinner on the table in under 30 minutes! Perfect for #TacoTuesday or any day of the week.

A copper plate with 4 ground bison tacos, avocado lime crema, cotija cheese, shredded cabbage, and sliced radishes.

👩🏻‍🍳 Tamara Talks – Bison Tacos Inspiration

Is ground bison my latest obsession? LOL. I recently posted a recipe for healthy bison burgers, followed by a roundup of healthy ground bison recipes. In the back of my mind, I have a Mexican-inspired bison meatball and tortilla soup. This lean, healthy meat can be a sustainable protein choice, hence my effort at promoting awareness to my readers.

In putting together this bison taco recipe, I was intent on keeping it simple, and weeknight friendly. Who has time to sweat over a hot stove on busy weeknights, right? Keeping ingredients to a minimum was another priority.

Not really a “pantry” ingredient, Mexican chorizo is a “go to” ingredient for quick meals with tons of flavor. The chorizo already has all the spices and flavors needed for flavorful taco meat. Simply brown it in the sauté pan with the ground bison, and you’ve got the foundation for some delicious and healthy tacos!

All that’s left to decide, then, is the toppings. While my photos include avocado crema, crumbled cotija, cabbage, and radishes, they aren’t the only options. See the list below for a few more ideas for filling your tortillas. By the way, the combination of taco toppings I chose on photo day was delicious!😋

🌮 Suggested Taco Toppings

When making tacos, I consider flavor combinations, colors (I eat with my eyes too!), and complementary textures. Because these ground bison tacos are made with very lean meat, I chose the avocado crema to add creamy moisture to the meat. Sliced radishes and shredded cabbage provide freshness and crunch. I let the crema take the place of cheese which I would normally use.

A bronze ceramic plate with the best bison tacos topped with avocado crema, cabbage, cotija, radishes with a print napkin.

📋 Ingredients Notes

Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.

Ingredients for bison tacos: Ground bison, lean Mexican chorizo, corn tortillas, lime wedges, and fresh cilantro.
  • ground bison – Ground bison is leaner than ground beef, has no gamey taste, and when range-fed, it is a sustainable choice. They are not fed antibiotics. Look for “grass-fed” on the label. Of course you can substitute beef, turkey, chicken, etc.
  • lean Mexican chorizo – As I’ve often stressed, don’t use the chorizo in a plastic tube unless you know the source. There are exceptions, but that type of chorizo is often mostly fat with spices. If, like me, you love to make your food from “scratch,” try my healthy homemade chorizo.
  • tortillas – Corn tortillas are always my personal preference, but flour, flax, etc. are fine substitutions.
  • garnishes – I rarely serve tacos without lime wedges and cilantro, and consider them mandatory. Of course you may feel otherwise. Click this link for a list of taco toppings options.

🔪 Instructions

A chunk of raw ground bison and a few ounces of lean ground chorizo in a cast iron skillet before it's cooked.
  • Cook the ground bison and the chorizo – Add both ingredients to a skillet over medium-high heat. I find a potato masher is useful in breaking up the ground meat.
The ground bison and chorizo in a skillet with a potato masher breaking it up while it cooks.
  • Continue cooking until completely broken up and browned.
A cast iron skillet on the stove with cooked bison and chorizo.
  • Season the meat mixture. Add a few grinds of pepper and some salt to taste. Turn off the heat and cover to keep it warm until ready to assemble the tacos.
A cast iron skillet with the cooked, crumbled ground bison and chorizo alongside tortillas and toppings.

💭 Tips

Warming the tortillas should be the very last step prior to serving. A cold, stale tortilla can ruin a perfectly good taco!

Double the recipe for the ground meat, and freeze half for a second quick meal.

Avoid chorizo that comes in a plastic tube unless you know the source. Look in the meat section for bulk chorizo. It is more likely to be lean.

Store leftover ground meat mixture in a sealed container in the refrigerator for 3 to 4 days, and in the freezer for 2 to 3 months for best quality.


What is the difference between Spanish and Mexican Chorizo?

Mexican chorizo is a raw sausage that must be cooked prior to consuming. While it has some of the same ingredients as Spanish chorizo, it has a decidedly Mexican flavor, and the red color comes from achiote (a Mexican ingredient). Spanish chorizo is a smoked sausage similar to salami. The red color comes from smoked paprika. The two are not interchangeable.

What is the best way to heat tortillas?

The best way (IMHO) to heat tortillas is on a comal, a Mexican griddle. A regular griddle or iron skillet is a good substitute. Keep them warm in a tortilla warmer. Another option is to use the tortilla warmer with a damp paper towel, and heat them in the microwave. This method will soften the tortillas, which may or may not be desirable. Lastly, you can wrap them in foil, and warm them in the oven.

🧂 Useful Stuff

Note: As an Amazon Associate I earn from qualifying purchases at no additional cost to you. This helps to offset the costs of maintaining my blog and creating awesome content! 😊

I’m always looking for new taco recipes, and I’d love to hear about your favorites. #TacoTuesday comes at least once a week!

Signature in red and green with chiles and limes. Healthyish Latin cuisine.

Ground Bison Tacos

Lean ground bison and lean chorizo cooked together make a flavor-packed taco filling. Add your favorite (healthy) toppings, and you've got amazing tacos in 30 minutes!
5 from 2 votes

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Cook Time 10 minutes
Toppings 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Mexican
Servings 4 servings
Calories 314 kcal


  • 12 ounces ground bison
  • 4 ounces lean Mexican chorizo
  • ½ teaspoon salt +/-
  • several grinds pepper
  • 12 corn tortillas
  • additional toppings - see list in post for ideas!


  • Add ground bison and chorizo to a skillet over medium-high heat.
  • Continue cooking until completely broken up and browned.
  • Add a few grinds of pepper and some salt to taste. Turn off the heat and cover to keep it warm until ready to assemble the tacos.


Macronutrients are an approximation only from and based on 3 corn tortillas and one-fourth of the ground meat mixture. Toppings are not included in the calculation.


Serving: 3tacos | Calories: 314kcal | Carbohydrates: 32g | Protein: 26g | Fat: 8g

NOTE: Macronutrients are an approximation only using unbranded ingredients and Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

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