Ground Bison Breakfast Tacos With Pineapple Salsa Recipes

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GROUND BISON BREAKFAST TACOS WITH PINEAPPLE SALSA



Ground Bison Breakfast Tacos with Pineapple Salsa image

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.

Provided by The Bison Council

Categories     Trusted Brands: Recipes and Tips     The Bison Council

Time 25m

Yield 6

Number Of Ingredients 18

1 pound ground bison
½ cup chopped onion
1 teaspoon ground cumin
½ teaspoon salt
¼ teaspoon ground coriander
⅛ teaspoon cayenne pepper, or more to taste
2 tablespoons water
6 eggs
¼ cup milk
12 corn taco shells or 6-inch corn tortillas, heated according to package directions
¾ cup shredded Cheddar cheese
1 cup diced fresh pineapple
⅓ cup diced red bell pepper
¼ cup chopped red onion
2 tablespoons chopped fresh cilantro
2 tablespoons lime juice
1 fresh jalapeno chile pepper, seeded and finely chopped
¼ teaspoon salt

Steps:

  • 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.

Nutrition Facts : Calories 369.3 calories, Carbohydrate 26.7 g, Cholesterol 240.3 mg, Fat 17.4 g, Fiber 2.5 g, Protein 26.3 g, SaturatedFat 6.4 g, Sodium 598.9 mg, Sugar 5.4 g

GROUND BISON BREAKFAST TACOS WITH PINEAPPLE SALSA



Ground Bison Breakfast Tacos with Pineapple Salsa image

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.

Provided by The Bison Council

Categories     The Bison Council

Time 25m

Yield 6

Number Of Ingredients 18

1 pound ground bison
½ cup chopped onion
1 teaspoon ground cumin
½ teaspoon salt
¼ teaspoon ground coriander
⅛ teaspoon cayenne pepper, or more to taste
2 tablespoons water
6 eggs
¼ cup milk
12 corn taco shells or 6-inch corn tortillas, heated according to package directions
¾ cup shredded Cheddar cheese
1 cup diced fresh pineapple
⅓ cup diced red bell pepper
¼ cup chopped red onion
2 tablespoons chopped fresh cilantro
2 tablespoons lime juice
1 fresh jalapeno chile pepper, seeded and finely chopped
¼ teaspoon salt

Steps:

  • 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.

Nutrition Facts : Calories 369.3 calories, Carbohydrate 26.7 g, Cholesterol 240.3 mg, Fat 17.4 g, Fiber 2.5 g, Protein 26.3 g, SaturatedFat 6.4 g, Sodium 598.9 mg, Sugar 5.4 g

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