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.
👩🏻🍳 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.
- 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.
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.
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.
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.
I’m always looking for new taco recipes, and I’d love to hear about your favorites. #TacoTuesday comes at least once a week!
Ground Bison Tacos
Click to rate!
- 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.
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.