ground bison breakfast tacos with pineapple salsa

Ingredients

• Servings: 6
• 1 pound ground bison
• 1/2 cup chopped onion
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon ground coriander
• 1/8 teaspoon cayenne pepper, or more to taste
• 2 tablespoons water
• 6 eggs
• 1/4 cup milk
• 12 corn taco shells or 6-inch corn tortillas, heated according to package directions
• 3/4 cup shredded cheddar cheese
• pineapple salsa:
• 1 cup diced fresh pineapple
• 1/3 cup diced red bell pepper
• 1/4 cup chopped red onion
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons lime juice
• 1 fresh jalapeno chile pepper, seeded and finely chopped (optional)
• 1/4 teaspoon salt

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• 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.