Homemade tacos are a fun dinner and can be quite allergy-friendly (assuming you aren't allergic to corn). I mix up a big batch of seasoning every once in a while and then I have it on hand in my spice drawer as needed. It helps to keep this recipe quick and easy if the seasoning is pre-mixed.
Seasoning mix (makes about 8 meals):
- 1/4 cup chili powder
- 2 Tbsp cumin
- 1 Tbsp salt
- 1 Tbsp black pepper
- 2 tsp paprika
- 1 tsp onion powder
- 1 tsp cayenne
- 1 tsp oregano
- Mix all ingredients thoroughly. Store in a cool, dry place (such as with your other dried herbs).
- To use, fry one pound of ground bison (turkey or ground beef would also work) over medium-high heat until thoroughly cooked. Drain fat. Add one cup water and one heaping Tbsp seasoning mix to meat. Heat 10 minutes or so until water is absorbed. (If it doesn't absorb after 10 minutes, turn up the heat a bit).
Taco toppings are a personal preference, but our favoured choices are shown in the above picture.
- chopped red and yellow peppers
- sliced black olives
- diced onion
- cubed avocado
- finely shredded lettuce (or pea shoots, or cilantro)
- cubed tomatoes
- Wrap corn tortillas in foil and heat in a 350 degree oven for 20 minutes.
- Put a tortilla on your plate and scoop a narrow line of seasoned bison down the middle.
- Layer preferred toppings over the bison.
- Fold up taco into a "C" shape in order to eat it.
If it's in season, I like to serve sliced watermelon after a taco dinner. It is refreshing and cuts any residual spiciness.