Ground Bison Breakfast Tacos with Pineapple Salsa

Name: Ground Bison Breakfast Tacos with Pineapple Salsa
Total time: 25
Yield: 6
Ingredients: 1 pound ground bison; ½ cup chopped onion; 1 teaspoon ground cumin; ½ teaspoon salt; ¼ teaspoon ground coriander; ⅛ teaspoon cayenne pepper, or more to taste; 2 tablespoons water; 6 eggs; ¼ cup milk; 12 corn taco shells or 6-inch corn tortillas, heated according to package directions; ¾ cup shredded Cheddar cheese; 1 cup diced fresh pineapple; ⅓ cup diced red bell pepper; ¼ cup chopped red onion; 2 tablespoons chopped fresh cilantro; 2 tablespoons lime juice; 1 fresh jalapeno chile pepper, seeded and finely chopped (Optional); ¼ teaspoon salt

Recipe by The Bison Council from allrecipes.com

Breakfast 25 Mins.

Ingredients

6 servings

•

1 pound ground bison
•

½ cup chopped onion
•

1 teaspoon ground cumin
•

½ teaspoon salt
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¼ teaspoon ground coriander
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⅛ teaspoon cayenne pepper, or more to taste
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2 tablespoons water
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6 eggs
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¼ cup milk

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12 corn taco shells or 6-inch corn tortillas, heated according to package directions
•

¾ cup shredded Cheddar cheese
•

1 cup diced fresh pineapple
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⅓ cup diced red bell pepper
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¼ cup chopped red onion
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2 tablespoons chopped fresh cilantro
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2 tablespoons lime juice
•

1 fresh jalapeno chile pepper, seeded and finely chopped (Optional)
•

¼ teaspoon salt

Instructions

Cook ground bison and onion over medium heat in a large skillet until ground bison is brown and onion is tender. Drain off fat. Stir in cumin, salt, coriander, cayenne pepper, and water. Cook and stir for 2 minutes.
Whisk eggs and milk in a medium bowl. Add to ground bison mixture in skillet. As the mixture sets, run a spatula around the edge of the skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting for 2 minutes or until egg mixture is almost set.
Evenly divide ground bison mixture between taco shells. Sprinkle with cheese. Serve with Pineapple Salsa.
Pineapple Salsa: Stir together pineapple, bell pepper, onion, cilantro, lime juice, jalapeno pepper (if using), and salt in a medium bowl. Refrigerate for up to 24 hours.