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; 1 fresh jalapeno chile pepper, seeded and finely chopped (optional); 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

You can never have too many main course recipes, so give Ground Bison Breakfast Tacos with Pineapple Salsan a try. Watching your figure? This gluten free recipe has 436 calories, 27g of protein, and 23g of fat per serving. This recipe serves 6. From preparation to the plate, this recipe takes roughly 25 minutes. A mixture of cayenne pepper, onion, pineapple, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the pineapple you could follow this main course with the Pineapple Cupcakes as a dessert. This recipe is typical of Mexican cuisine.

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 1

fresh jalapeno chile pepper, seeded and finely chopped (optional)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

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. 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. The Dragonette Cellars Sta. Rita Hills Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.

Dragonette Cellars Sta. Rita Hills Pinot Noir

2016 was another in a string of terrific vintages in Santa Barbara. We had another early budbreak, and (unlike 2015) perfect weather during set, allowing for a strong, balanced crop. May, June and July were quite warm and ripening was fairly quick; however, an unseasonably cool August slowed the vines considerably. For the winemaker it was almost ideal, as the grapes were able to complete ripening slowly, without heat spikes, and the grapes maintained excellent acidity. Over a series of cool mornings, we picked each block at near perfect ripeness and balance. The wines appear to have great fruit character, fresh acidity and tannic structure and solid depth.