Bison Tacos

Bison Tacos might be just the Mexican recipe you are searching for. Watching your figure? This gluten free and dairy free recipe has 623 calories, 35g of protein, and 35g of fat per serving. This recipe serves 4. For $4.35 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. 7 people have tried and liked this recipe. If you have fresh cilantro leaves, white cabbage, wasabi, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 50 minutes. It works well as a pretty expensive main course. It is brought to you by Foodnetwork. Taking all factors into account, this recipe earns a spoonacular score of 91%, which is outstanding. Try Beer Braised Bison Tacos with Roasted Butternut Squash, Bison Nachos, and Bison Sliders for similar recipes.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 35 minutes

 

Ingredients:

1 avocado

1 1/4 pounds pulled bison meat (braised flank steak)

1 cup beef or chicken stock

1/4 cup fresh cilantro leaves

1/2 cup quartered and thin sliced red onion

1/4 cup rice wine vinegar

Salt

1 cup diced tomatoes

8 6-inch tortillas

1 tablespoon prepared wasabi

1 cup shredded white cabbage

1 tablespoon sambal or other Asian chili paste

Equipment:

bowl

mixing bowl

Cooking instruction summary:

For the slaw: In a bowl, blend the vinegar and wasabi, and then add the cabbage and onions. Allow this mixture to marinate, or soak, for 30 minutes or up to 1 hour. This marinating will soften the cabbage and onions without cooking, thus preserving the nutrients of the vegetables. Once marinated, we will hold the slaw until building the tacos. For the dressing: Slice the avocado in half, remove the seed and scoop the "meat" of the avocado into a small mixing bowl. Next, with a spoon, mash the avocado until smooth. Add the sambal, tomato, cilantro and salt to taste. Mix well, then cover and hold until serving. For the bison: Warm the pulled meat with the stock in a saucepan over medium-high heat until warmed. Once warm, remove from the heat, discard any remaining liquid and keep the meat warm to build the tacos. Construction: Drain the cabbage from the marinade and add 1 tablespoon slaw to each tortilla. Then add the bison and finish with 1 tablespoon tomato avocado dressing.

 

Step by step:


1. For the slaw: In a bowl, blend the vinegar and wasabi, and then add the cabbage and onions. Allow this mixture to marinate, or soak, for 30 minutes or up to 1 hour. This marinating will soften the cabbage and onions without cooking, thus preserving the nutrients of the vegetables. Once marinated, we will hold the slaw until building the tacos.

2. For the dressing: Slice the avocado in half, remove the seed and scoop the "meat" of the avocado into a small mixing bowl. Next, with a spoon, mash the avocado until smooth.

3. Add the sambal, tomato, cilantro and salt to taste.

4. Mix well, then cover and hold until serving.


For the bison Warm the pulled meat with the stock in a saucepan over medium-high heat until warmed. Once warm, remove from the heat, discard any remaining liquid and keep the meat warm to build the tacos. Construction

1. Drain the cabbage from the marinade and add 1 tablespoon slaw to each tortilla. Then add the bison and finish with 1 tablespoon tomato avocado dressing.


Nutrition Information:

Quickview
622k Calories
34g Protein
34g Total Fat
41g Carbs
40% Health Score
Limit These
Calories
622k
31%

Fat
34g
54%

  Saturated Fat
11g
74%

Carbohydrates
41g
14%

  Sugar
6g
7%

Cholesterol
101mg
34%

Sodium
795mg
35%

Get Enough Of These
Protein
34g
69%

Selenium
42µg
61%

Vitamin B3
11mg
56%

Zinc
6mg
46%

Phosphorus
434mg
43%

Vitamin B12
2µg
42%

Vitamin B6
0.78mg
39%

Vitamin B1
0.57mg
38%

Folate
150µg
38%

Iron
6mg
35%

Vitamin B2
0.54mg
32%

Vitamin K
32µg
31%

Potassium
995mg
28%

Manganese
0.5mg
25%

Fiber
6g
24%

Vitamin C
19mg
23%

Copper
0.42mg
21%

Vitamin B5
1mg
18%

Magnesium
65mg
16%

Vitamin E
1mg
12%

Calcium
106mg
11%

Vitamin A
471IU
9%

covered percent of daily need
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