These bison tacos are always a hit when we cook them in our youth cooking classes. They’re super quick to make and a whole lot of fun to put together.
Bison is a great alternative to beef or pork because it is a much leaner meat? It’s also higher in iron and Vitamin B12 which is good for our brains, blood, and nervous system.
Did you know that bison are native to the Plains but came close to extinction? Today most bison are raised on farms. We source our ground bison meat from Neechi Commons!
- 1 ½ pounds ground bison
- 1 onion, chopped
- 2 peppers, chopped (red, green, yellow, or orange!)
- 1 teaspoon cumin
- 1 jar salsa
- ¾ teaspoon salt
- pinch of pepper
- taco shells (hard or soft)
- 1 block cheddar cheese
- 1 head romaine lettuce
- 3 tomatoes, chopped
- 1 16 oz. container of sour cream
- Heat a pan over medium-high heat; add the ground bison and cook, breaking it up with a spoon, until it turns brown, about 6-8 minutes. When cooked, spoon bison out and set aside.
- Wash and chop up the onion and peppers.
- In the same pan that you cooked the bison, add a little bit of oil over medium-high heat. Fry the onions and peppers until they turn soft, about 5-7 minutes.
- Stir in the cumin, salt, and ½ cup of salsa. Add the bison back to the pan and mix together. Stir together and let it sit over low heat for a few minutes while you chop the rest of the veggies.
- Grate the cheddar cheese.
- Wash and chop up the tomatoes into small pieces.
- Wash and chop up all the lettuce into small strips.
- Fill the taco shells with the bison mixture and top with the cheese, tomato, and lettuce.
- Serve sour cream and salsa on the side.