Recipe by The Bison Council
"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."
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cayenne pepper, or more to taste
corn taco shells or 6-inch corn tortillas, heated according to package directions
shredded Cheddar cheese
diced fresh pineapple
diced red bell pepper
chopped red onion
chopped fresh cilantro
fresh jalapeno chile pepper, seeded and finely chopped
I loved using bison for this recipe. It surprisingly tasted like ground chuck with fewer calories and half the fat. However, I would have preferred a stronger taco seasoning rather than the spices listed. I was a little hesitant about using the scrambled eggs, but they were barely discernible. The pineapple salsa was fantastic even though I left out the cilantro (my husband hates it) and used only half of the jalapeno (I'm a heat wimp). I can see this salsa on fish and will make it again. I will definitely buy bison again.
We would give the salsa on this a 5 and the taco on this a 4. The taco itself needed a little more flavor, and no matter how good the salsa was, it couldn't make up for that. We really liked how the bison cooked up and how fresh it tastes. I did add quite a bit of seasoning to this---especially using Tajin which was a good flavor enhancer for this recipe! I would try this again! Love the bison!
* Percent Daily Values are based on a 2,000 calorie diet.
Ground Bison Breakfast Tacos with Pineapple Salsa
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 157
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