Bison Tacos (Crispy Baked)
I have a new taco night favorite for you- Bison Tacos. Ground bison meat is combined with onion and my homemade Enchilada Spice Mix. The bison taco meat is then bundled into a street size corn tortilla and baked in the oven for that crispy-crispy goodness. Enjoy these as an appetizer on game-day or as a fun weekend dinner.
Tacos of any kind like my Gluten Free Shrimps Tacos and my Turkey and Butternut Squash Tacos are always a hit in my house. These are similar to my Crispy Chicken Tacos, these are cooked with avocado oil spray and then placed in the oven. They give mini Jack N Box Taco vibes but minus all the grease.
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Why this Ground Bison Tacos recipe works
- Lean and satisfying: Bison meat is leaner than ground beef and rich in iron and protein. Cooking with bison is delicious and tastes great in any recipe you’d normally use ground beef in such as Bison Enchiladas, Bison Meatballs, Bison Meatloaf and Bison Burgers.
- Baked not fried: Who doesn’t love a crunchy taco- and it’s all done in the oven.
- Appetizer or dinner friendly: However you wish to eat your tacos, they work perfectly both as an appetizer or as a delicious dinner. Be sure to pair it with your favorite salsa or hot sauce or dip it in 4 Ingredient Guacamole or Avocado Cottage Cheese Dip (for even more protein) .
Ingredients you’ll need
- Ground bison meat. Ground bison is sold at most major grocery chains. Costco has it as well in 2 pack and for the best price.
- White onion.
- Enchilada spice mix: for the bison taco seasoning I’m using my homemade Enchilada Spice Mix, (I use this mix for Beef Enchilada Soup as well) that consists of: ground cumin, sweet paprika,dried oregano, garlic powder, ground coriander, kosher salt and cayenne pepper.
- Street size corn tortillas.
- Shredded cheddar cheese.
- Avocado oil spray.
- Water.
- Optional topping: cilantro, salsa, greek yogurt, sour cream, limes, diced tomato
How to make Bison Tacos
Step One: Preheat the oven to 400 degrees F. Start with cooking the ground bison. Spray a non-stick pan with avocado oil spray over med-low heat. Add the bison and cook for about 5 minutes. Then add the chopped onion and the spices. Continue to cook for another 5-7 minutes or until no longer pink.
Step Two: Add the water and give it a good stir. Remove from the heat and add the shredded cheese. Stir gently until the cheese is incorporated with the bison.
Step Three: Microwave the tortillas in batches. Wrap about 4-5 tortillas at a time in a slightly damp paper towel. Microwave for about 20-30 sec or until very pliable. Carefully spray the tortilla with the avocado oil spray on one side and then rub a little on the other side. Add about 1 tbsp of the bison taco mixture and fold.
Pro tip: To get the tortillas to stay shut, you can place another sheet pan on top or an oven proof cooling rack. You can also secure them with toothpicks.
Step Four: Bake for 10-12 minutes or until the top is slightly golden and the texture looks crispy.
Storing and reheating
Store the bison taco meat in an airtight container in the fridge for up to 2-3 days. Reheat in the microwave for 30-45 seconds, the oven at 350 degrees for 2-3 minutes or the airfryer.
Helpful tips for this Bison Taco recipe
- Meal prep hack: Cook the meat off a day or two in advance and assemble and bake the tacos when you’re ready to bake and eat.
- Bison meat tacos can be enjoyed in regular tortillas without baking, flour tortillas or almond flour tortillas.
- Don’t over cook the bison meat. It cooks up a bit faster than beef and you want it to remain tender.
- Enjoy this bison taco meat in other ways like on top of taco salad, taco bowls or stuffed peppers.
- Oven temperatures can vary.
Serving suggestions
This bison taco recipe is delicious as an appetizer or as dinner. Serve with your favorite toppings like fresh salsa, guacamole, a squeeze of lime, shredded lettuce, plain greek yogurt and sour cream.
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Bison Tacos (Crispy Baked)
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Equipment
Ingredients
- 1 pound ground bison meat
- 1/2 white onion 1/2 of a large onion, diced
- 1 cup shredded cheddar cheese
- 18 street size corn tortillas
- ⅛ cup water
- avocado oil spray
Enchilada Spice Mix
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cayenne pepper
- optional topping: cilantro, salsa, greek yogurt, sour cream, limes, diced tomato
Instructions
- Preheat the oven to 400 degrees F. Start with cooking the ground bison. Spray a non-stick pan with avocado oil spray over med-low heat. Add the bison and cook for about 5 minutes. Then add the chopped onion and the spices. Continue to cook for another 5-7 minutes or until no longer pink.
- Add the water and give it a good stir. Remove from the heat and add the shredded cheese. Stir gently until the cheese is incorporated with the bison.
- Microwave the tortillas in batches. Wrap about 4-5 tortillas at a time in a slightly damp paper towel. Microwave for about 20-30 sec or until very pliable. Carefully spray the tortilla with the avocado oil spray on one side and then rub a little on the other side. Add about 1 tbsp of the bison taco mixture and fold.
- Pro tip: To get the tortillas to stay shut, you can place another sheet pan on top or cooling rack.
- Bake for 10-12 minutes or until the top is slightly golden and the texture looks crispy.
Notes
- Store the bison taco meat in an airtight container in the fridge for up to 2-3 days.
- Reheat in the microwave for 30-45 seconds, the oven at 350 degrees for 2-3 minutes or the airfryer.
- Meal prep hack: cook the meat off a day or two in advance and assemble and bake the tacos when you’re ready to eat.
- Bison meat tacos can be enjoyed in regular tortillas without baking, flour tortillas or almond flour tortillas.
- Don’t over cook the bison meat. It cooks up a bit faster than beef and you want it to remain tender.
- Oven temperatures can vary. Adjust accordingly to your oven.
- Enjoy this bison taco meat in other ways like on top of taco salad, taco bowls or stuffed peppers.
Nutrition
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