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Categories:
ground bison onion ground cumin salt ground coriander cayenne pepper water eggs milk corn taco Cheddar cheese Pineapple Salsa pineapple red bell pepper red onion fresh cilantro lime juice chile pepper salt
Viewed: 56 - Published at: 7 years agoIngredients
- 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
Method
- 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.
- 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.
- Evenly divide ground bison mixture between taco shells. Sprinkle with cheese. Serve with Pineapple Salsa.
- 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.
