Bison Tacos

👩🏻‍🍳 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.

• creamy salsas – avocado lime crema with yogurt, crema, sour cream, avocado hummus
• vegetables – shredded cabbage or lettuce, chopped onion or scallions, sliced radishes
• fresh salsas – mango salsa, pico de gallo, corn and black bean salsa
• cooked salsas – red chile and pumpkin seed salsa, salsa verde
• shredded or crumbled cheese – cotija, queso fresco, asadero, pepper jack, etc.

📋 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.

• 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

• 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.

• Continue cooking until completely broken up and browned.

• 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.

💭 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.

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