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Ground Bison Breakfast Tacos with Pineapple Salsa
Ground Bison Breakfast Tacos with Pineapple Salsa
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Spiced bison omelet with flavorful pineapple salsa, ideal for taco filling.
Ingredients:
  • 1 pound ground bison
  • 0.5 cup chopped onion
  • 1 teaspoon ground cumin
  • 0.25 teaspoon ground coriander
  • 0.125 teaspoon cayenne pepper, or more to taste
  • 2 tablespoons water
  • 6 eggs
  • 0.25 cup milk
  • 12 corn taco shells or 6-inch corn tortillas, heated according to package directions
  • 0.75 cup shredded Cheddar cheese
  • 1 cup diced fresh pineapple
  • 0.33333334326744 cup diced red bell pepper
  • 0.25 cup chopped red onion
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons lime juice
  • 1 fresh jalapeno chile pepper, seeded and finely chopped
  • 0.25 teaspoon salt
Instructions:
  • Sauté ground bison and onion in a large skillet over medium heat until bison is browned and onion is tender. Remove excess fat. Add cumin, salt, coriander, cayenne pepper, and water. Cook and stir for 2 minutes.
  • In a medium bowl, combine whisked eggs and milk. Pour the mixture into the skillet with ground bison. Gently stir while cooking to allow the uncooked portion to flow underneath. Cook and lift for about 2 minutes until the eggs are almost set.
  • Distribute the ground bison mixture evenly among the taco shells, then sprinkle with cheese before serving alongside Pineapple Salsa.
  • Combine pineapple, bell pepper, onion, cilantro, lime juice, optional jalapeno pepper, and salt in a bowl. Chill in the refrigerator for up to 24 hours.

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