Bison Tacos

Makes 16 Tacos

1 lb. ground Bison
2 tbsp. onion, grated
1 ½ tsp. salt
salad oil
1 cup cheddar cheese, shredded
2 cups finely chopped lettuce

Taco Sauce:

1/2 clove garlic, minced
1/2 tsp. Worcestershire Sauce
1 tsp. chili powder
16 canned or frozen tortillas or taco shells
1/2 cup chopped onion
1 cup finely cut fresh tomato

Mix together meat, garlic, grated onion, Worcestershire sauce, salt and chili powder, brown in skillet in small amount of oil. Mixture should be moist, keep hot. Pour oil about l/4 “deep in skillet and heat. Fry tortillas quickly, one at a time. Fry on one side a few minutes, just until it starts to puff in center, but not to a crisp. Turn to other side and fold into a half moon shape, making a pocket for filling. Hold the top side of tortilla down with a spatula or wooden spoon and fry until crisp on one side, doing the same with the other side. Drain shells. Stack shells, open side up in a baking pan and keep hot in a warm oven. If using taco shells, prepare according to package directions. When tortillas or taco shells are ready, fill each with 1-2 tbsp, hot ground bison mixture. Top meat mixture in each shell with cheese, chopped onion, shredded lettuce and tomato. Spoon about 2 tsp. taco sauce on each.

Taco Sauce:

Heat together 1 cup tomato juice, 3 tbsp. catsup, 1/8 tsp. Tabasco sauce and 1/2 tsp. Worcestershire sauce.

Permission for this recipe courtesy of the National Buffalo Foundation and is published in Buffalo is Heart Healthy.

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