Ground Bison Breakfast Tacos with Pineapple Salsa

Name: Ground Bison Breakfast Tacos with Pineapple Salsa
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Mexican
Ingredients: 0 teaspoons cayenne pepper, or more to taste; 12 6-inchs corn taco shells or 6-inch corn tortillas, heated according to package directions; 6 eggs; 2 Tbsps chopped fresh cilantro; 454 grams ground bison; 0 teaspoons ground coriander; 1 teaspoon ground cumin; 2 Tbsps lime juice; 59 milliliters milk; 118 milliliters chopped onion; 237 milliliters diced fresh pineapple; 79 milliliters diced red bell pepper; 59 milliliters chopped red onion; 0 teaspoons salt; 177 milliliters shredded Cheddar cheese; 2 Tbsps water

Ground Bison Breakfast Tacos with Pineapple Salsa might be just the main course you are searching for. This gluten free recipe serves 6. One portion of this dish contains about 27g of protein, 23g of fat, and a total of 433 calories. From preparation to the plate, this recipe takes roughly 25 minutes. If you have water, salt, ground coriander, and a few other ingredients on hand, you can make it. To use up the lime juice you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert. It is a reasonably priced recipe for fans of Mexican food.

Instructions

Cook ground bison and onion over medium heat in a large skillet until ground bison is brown and onion is tender.

Ingredients you will need

Ground Bison

Onion

Equipment you will use

Frying Pan

Drain off fat. Stir in cumin, salt, coriander, cayenne pepper, and water. Cook and stir for 2 minutes.

Ingredients you will need

Cayenne Pepper

Coriander

Cumin

Water

Salt

Whisk eggs and milk in a medium bowl.

Ingredients you will need

Egg

Milk

Equipment you will use

Whisk

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.

Ingredients you will need

Ground Bison

Egg

Equipment you will use

Frying Pan

Spatula

Evenly divide ground bison mixture between taco shells.

Ingredients you will need

Ground Bison

Taco Shells

Sprinkle with cheese.

Ingredients you will need

Cheese

Serve with Pineapple Salsa.

Ingredients you will need

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.

Ingredients you will need

Jalapeno Pepper

Bell Pepper

Lime Juice

Pineapple

Cilantro

Onion

Salsa

Salt

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

0teaspoons

cayenne pepper, or more to taste 126-inchs

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

eggs 2Tbsps

chopped fresh cilantro 454grams

ground bison 0teaspoons

ground coriander 1teaspoon

ground cumin 2Tbsps

lime juice 59milliliters

milk 118milliliters

chopped onion 237milliliters

diced fresh pineapple 79milliliters

diced red bell pepper 59milliliters

chopped red onion 0teaspoons

salt 177milliliters

shredded Cheddar cheese 2Tbsps

water

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Archery Summit Willamette Valley Pinot Noir. It has 4.9 out of 5 stars and a bottle costs about 40 dollars.