Print Recipe

Colorado Bison Tacos


Bison Filling

  • 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

Chipotle Sauce

  • 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.