American bison (sometimes mistakenly called ‘buffalo’) is a mighty meat. It’s naturally lean, with significantly less fat and fewer calories than beef, pork, and even chicken and salmon per serving. At the same time, it’s packed with protein, high in iron, and rich with vitamin B-12.
Ground bison makes a great alternative to beef or turkey in tacos. Our version here is inspired by the Colorado bison taco on the menu at Salt & Lime, on Lincoln Avenue in downtown Steamboat Springs, Colorado, USA. Caramelized onions and a touch of tomato paste—in addition to taco spices—give the filling in our recipe a satisfying depth of flavor.
Colorado Bison Tacos
- 2 tbsp olive oil, divided
- 5 large garlic cloves, minced
- 1/2 large white onion, diced small
- 1 lb ground bison
- 1 tsp salt
- 1 tsp chili powder
- 1/4 tsp chipotle powder
- 3 tbsp water
- 2 tbsp tomato paste
- 1/4 cup sour cream (60 g)
- 2 tbsp mayonnaise (28 g)
- 1 chipotle in adobo sauce (make sure the adobo is GF)
- 1/8 tsp salt
- 1/8 tsp black pepper
- 1/2 lime, juiced
- 2 tbsp chopped cilantro
- Heat a large skillet over medium-high heat. Then add one tablespoon olive oil and the garlic. Cook until the garlic is fragrant, about 15 seconds.
- Add the onion and cook until very soft and caramelized, about 10 minutes.
- Add the bison meat and sprinkle with the salt. Cook until no longer pink.
- Add the remaining tablespoon of olive oil, chili powder, and chipotle powder, and cook for 2 minutes.
- Add the water and tomato paste, stirring to combine and cook until the meat is coated and the liquid has evaporated, about 3–5 minutes.
- To make the sauce, combine all of the sauce ingredients in a small bowl and whisk to combine.
- Serve the tacos on soft corn tortillas with diced white onion, fresh cilantro leaves, sliced avocado, and the chipotle sauce.
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