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.jpg)
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:
covered percent of daily need
