Monday, November 27, 2017

Ground Bison Tacos with Red Cabbage Slaw and Creamy Salsa

 In my opinion, tacos are one of the best foods (I'm sure you all agree). I love playing around with different flavor combinations and making them super colorful. My husband and I have recently been using ground bison for a variety of recipes because it's lean, protein-packed and delicious. After we ate these, we both agreed that they would be perfect with a side of guacamole and chips for added flavor and crunch. It's a simple weeknight meal that will get the whole family excited!



1. Combine slaw ingredients in a large bowl. Adjust seasonings as needed and set aside.


2. In a medium mixing bowl, combine the creamy salsa ingredients. Set aside. 


3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground bison and spices and cook until the bison is no longer pink, about 5-7 minutes. Meanwhile, warm your tortillas in a dry skillet over medium heat for 20 seconds per side, or until lightly softened. 



4. Place the warmed tortillas onto serving plates and top with slaw, bison and salsa. Finish with radishes and crumbled cheese.




Ground Bison Tacos with Red Cabbage Slaw and Creamy Salsa
Serves 4

All you need:
Slaw
1/2 head red cabbage, sliced thin
1 carrot, peeled into thin strips 
2 tablespoons olive oil
Juice of 1 lime
1 teaspoon honey (or agave)
1 tablespoon chopped cilantro
Salt and pepper, to taste

Creamy Salsa
1 cup sour cream
1 cup red salsa (mild or hot)
Juice of 1 lime

Taco Meat
1 tablespoon olive oil
1 pound ground bison
2 teaspoons chili powder
2 teaspoons paprika
1 teaspoon ground cumin
1/2 teaspoon salt
Pinch cinnamon

8 corn tortillas, warmed
Sliced radish, for garnish
Crumbled cojita cheese, for garnish

All you do:
1. Combine slaw ingredients in a large bowl. Adjust seasonings as needed and set aside.
2. In a medium mixing bowl, combine the creamy salsa ingredients. Set aside. 
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground bison and spices and cook until the bison is no longer pink, about 5-7 minutes. Meanwhile, warm your tortillas in a dry skillet over medium heat for 20 seconds per side, or until lightly softened.
4. Place the warmed tortillas onto serving plates and top with slaw, bison and salsa. Finish with radishes and crumbled cheese. 


 

2 comments:

  1. wow i was looking to do my paper but look what i stumbled upon this looks really nutritious bet my mum would love this shes visiting in a couple of days

    ReplyDelete