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High Plains Bison

High Plains Bison Tacos

Total Time30 mins
Course: Main Course
Cuisine: Mexican
Keyword: bison, bison tacos, easy dinner, easy meal, ground bison, healthy tacos, quick tacos, tacos
Servings: 12 tacos



  • 1 tsp Ground cumin
  • 1 tbsp Dark chili powder
  • 1 tsp Smoked paprika
  • 1/8 tsp Cayanne powder optional
  • 1/4 tsp Garlic powder
  • 3/4 tsp Salt
  • 1/8 tsp Cracked black pepper
  • 1 tbsp Avacado oil or preferred vegetable oil
  • 1 lb Ground High Plains Bison
  • 2 tbsp Water


  • 1 cup Cherry tomatoes quartered
  • 1/2 cup Red onion small diced
  • 1/4 cup Cilantro chopped
  • 1 tbsp Diced jalapeno seeds removed
  • 1/2 tsp Fresh squeezed lime juice
  • 1/4 tsp Salt

For Serving

  • 12 Fresh corn tortillas
  • 1 Mashed avacado optional
  • 1/4 cup Cotija cheese crumbled
  • 1/4 cup Fresh cilantro chopped
  • Lime Wedges
  • Sliced jalapenos optional
  • Sour cream


  • Mix cumin, dark chili powder, smoked paprika, cayenne pepper, garlic powder, kosher salt, and cracked black pepper in a small bowl. Set aside.
  • Preheat a medium-sized skillet over medium-high heat until very hot. Add oil and swirl the pan to coat it evenly. Add ground bison meat, crumbling the meat with a wooden spoon. Cook bison, occasionally stirring until it is almost completely browned; about 8-10 minutes. (Because bison is naturally leaner than most other meats, it is very important to retain all of the juices in the pan at this step!)
  • Add dry seasonings and water to bison. Bring mixture to a simmer and stir to allow the meat to absorb water, about 3-5 minutes.
  • Make pico by combining quartered cherry tomatoes, diced red onion, chopped fresh cilantro, diced jalapeno, fresh lime juice, and salt in a small bowl—taste adjusting for salt and lime juice, to taste. Refrigerate while heating tortillas.
  • Heat corn tortillas on a grate over an open flame, flipping on both sides until slightly charred in spots, about 30 seconds each side. Alternatively, tortillas can be heated in a hot nonstick skillet for 30 seconds on each side. Watch for the corn tortillas to puff and then flip them. With either method, cover tortillas with a towel and rest for 5 minutes before serving. This allows tortillas to steam.
  • To assemble tacos, place 1 oz of seasoned ground bison into each shell and top with pico and your choice of other toppings like mashed avocado, crumbled cotija cheese, sour cream, chopped cilantro, sliced jalapenos, and a fresh squeeze of lime.