Ground Bison Breakfast Tacos with Pineapple Salsa

Recipe By: The Bison Council
“Lots of spices in this ground bison and egg omelet make for a great taco filling, and the pineapple salsa with fresh cilantro is the perfect topping.”

Ingredients

  • 1 pound ground bison
  • 1/2 cup chopped onion
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground coriander
  • 1/8 teaspoon cayenne pepper, or more to taste
  • 2 tablespoons water
  • 6 eggs
  • 1/4 cup milk
  • 12 corn taco shells or 6-inch corn tortillas, heated according to package directions
  • 3/4 cup shredded Cheddar cheese
  • Pineapple Salsa:
  • 1 cup diced fresh pineapple
  • 1/3 cup diced red bell pepper
  • 1/4 cup chopped red onion
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons lime juice
  • 1 fresh jalapeno chile pepper, seeded and finely chopped (optional)
  • 1/4 teaspoon salt

Directions

  1. Cook ground bison and onion over medium heat in a large skillet until ground bison is brown and onion is tender. Drain off fat. Stir in cumin, salt, coriander, cayenne pepper, and water. Cook and stir for 2 minutes.
  2. Whisk eggs and milk in a medium bowl. Add to ground bison mixture in skillet. As the mixture sets, run a spatula around the edge of the skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting for 2 minutes or until egg mixture is almost set.
  3. Evenly divide ground bison mixture between taco shells. Sprinkle with cheese. Serve with Pineapple Salsa.
  4. Pineapple Salsa: Stir together pineapple, bell pepper, onion, cilantro, lime juice, jalapeno pepper (if using), and salt in a medium bowl. Refrigerate for up to 24 hours.

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