Smoked Spice Bison Tacos

Dark and juicy bison meat, seared to lock in juices and heightened by the earthy scent of cumin. The soft tortilla holds the tender meat, contrasted by the brightness of lime and fresh cilantro.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 760
• Protein: 41 g
• Carbs: 68 g
• Fat: 39 g

Ingredients

• 8 piece Soft tortilla (for filling), made from corn ( warmed )
• 1 piece Yellow onion ( finely diced )
• 2 piece Garlic ( minced )
• 1 tbsp Cumin ground
• 1 tsp Smoked paprika
• 1 pinch Hot pepper en poudre
• 2 tbsp Extra virgin olive oil
• 2 piece Round tomato ( diced )
• 0.5 piece Red onion ( thinly sliced )
• 0.5 piece Fresh cilantro ( leaves picked and chopped )
• 2 tbsp Lime juice
• 500 g Ground bison meat

Instructions

1. Brown the meat

   Heat oil in a cast iron skillet. Sear the bison meat over high heat until well browned and crispy on the edges. It should not boil in its own juices.

2. Sauté aromatics

   Add the finely diced yellow onion and minced garlic. Lower the heat. Sauté until the onion becomes translucent and absorbs the cooking fats.

3. Toast the spices

   Stir in the cumin, smoked paprika, and chili powder. Stir for one minute so the heat releases the spices' essential oils. The aroma should become intense.

4. Prepare the garnish

   Dice the tomatoes and thinly slice the red onion. Coarsely chop the cilantro. The garnish must provide crunch and freshness.

5. Assemble the tacos

   Warm the tortillas in a dry pan. Place a generous portion of bison, add the raw vegetables, and finish with a squeeze of lime juice to awaken the meat's fats.

Chef's tips

• Do not overcrowd the pan: if the meat releases water, it will boil instead of searing.
• Bison is a very lean meat; overcooking will make it as dry as a boot sole.
• Heat your tortillas over a flame or in a dry pan until they puff slightly.

Storage

Store meat and garnishes separately in the fridge for 48h. Reheat the meat gently in a pan.