Breakfast Tacos with Ground Bison and Pineapple Salsa

Ingredients

• 1 pound ground bison
• ½ cup chopped onion
• 1 teaspoon ground cumin
• ½ teaspoon salt
• ¼ teaspoon ground coriander
• 2 tablespoons water
• 6 eggs
• ¼ cup milk
• 12 corn taco shells or 6-inch corn tortillas, heated according to package directions
• ¾ cup shredded Cheddar cheese
• Pineapple Salsa:
• 1 cup diced fresh pineapple
• ¼ cup chopped red onion
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons lime juice
• 1 fresh jalapeno chile pepper, seeded and finely chopped (Optional)
• ¼ teaspoon salt

Step 1

Cook the ground bison and chopped onion in a large skillet over medium heat. Keep stirring until the meat is nicely browned and the onion has softened, then drain any excess fat. Sprinkle in the cumin, salt, coriander, cayenne, and add a splash of water. Give it all a good stir and let it cook for a couple more minutes so the spices blend in.

Step 2

While that’s cooking, whisk the eggs and milk together in a bowl. Pour the egg mixture into the skillet with the bison. As the eggs start to set around the edges, gently push them toward the center with a spatula, letting the uncooked eggs flow underneath. Keep doing this until the eggs are mostly set but still a little soft—about two minutes.

Step 3

Spoon the bison and egg mixture evenly into your taco shells, then sprinkle on some cheese. Serve them up with the pineapple salsa on the side.

Step 4

For the salsa, just mix together the pineapple, bell pepper, onion, cilantro, lime juice, jalapeño if you want a kick, and a pinch of salt in a bowl. Let it chill in the fridge for up to a day so the flavors meld together.