1. Combine slaw ingredients in a large bowl. Adjust seasonings as needed and set aside.
2. In a medium mixing bowl, combine the creamy salsa ingredients. Set aside.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground bison and spices and cook until the bison is no longer pink, about 5-7 minutes. Meanwhile, warm your tortillas in a dry skillet over medium heat for 20 seconds per side, or until lightly softened.
4. Place the warmed tortillas onto serving plates and top with slaw, bison and salsa. Finish with radishes and crumbled cheese.
Ground Bison Tacos with Red Cabbage Slaw and Creamy Salsa
Serves 4
All you need:
Slaw
1/2 head red cabbage, sliced thin
1 carrot, peeled into thin strips
2 tablespoons olive oil
Juice of 1 lime
1 teaspoon honey (or agave)
1 tablespoon chopped cilantro
Salt and pepper, to taste
Creamy Salsa
1 cup sour cream
1 cup red salsa (mild or hot)
Juice of 1 lime
Taco Meat
1 tablespoon olive oil
1 pound ground bison
2 teaspoons chili powder
2 teaspoons paprika
1 teaspoon ground cumin
1/2 teaspoon salt
Pinch cinnamon
8 corn tortillas, warmed
Sliced radish, for garnish
Crumbled cojita cheese, for garnish
All you do:
1. Combine slaw ingredients in a large bowl. Adjust seasonings as needed and set aside.
2. In a medium mixing bowl, combine the creamy salsa ingredients. Set aside.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground bison and spices and cook until the bison is no longer pink, about 5-7 minutes. Meanwhile, warm your tortillas in a dry skillet over medium heat for 20 seconds per side, or until lightly softened.
4. Place the warmed tortillas onto serving plates and top with slaw, bison and salsa. Finish with radishes and crumbled cheese.