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A baking sheet with crispy folded tacos garnished with chopped cilantro, lime wedges, and a small bowl of red salsa. A plate of sour cream and two metal spoons are nearby.

Bison Tacos (Crispy Baked)

Kristina Cadelina
Ground bison meat is combined with onion and my homemade Enchilada Spice Mix. The taco meat is then bundled into a street size corn tortilla and baked in the oven for that crispy-crispy goodness. Enjoy these as a fun weekend dinner or on game-day.
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Prep Time 30 minutes
Cook Time 30 minutes
Course Appetizer
Cuisine Mexican
Servings 18
Calories 99 kcal

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

Notes:
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:
  • 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.
 
 
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Nutrition

Calories: 99kcalCarbohydrates: 8gProtein: 8gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 136mgPotassium: 149mgFiber: 1gSugar: 0.4gVitamin A: 145IUVitamin C: 0.3mgCalcium: 73mgIron: 1mg
Keyword Bison Tacos
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