Bison Tacos

Total Time:
50 min
Prep:
15 min
Inactive:
30 min
Cook:
5 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • Slaw:
  • 1/4 cup rice wine vinegar
  • 1 tablespoon prepared wasabi
  • 1 cup shredded white cabbage
  • 1/2 cup quartered and thin sliced red onion
  • Tomato Avocado Dressing:
  • 1 avocado
  • 1 tablespoon sambal or other Asian chili paste
  • 1 cup diced tomatoes
  • 1/4 cup fresh cilantro leaves
  • Salt
  • Bison:
  • 1 1/4 pounds pulled bison meat (braised flank steak)
  • 1 cup beef or chicken stock
  • Eight 6-inch tortillas
Directions
  • For the slaw: In a bowl, blend the vinegar and wasabi, and then add the cabbage and onions. Allow this mixture to marinate, or soak, for 30 minutes or up to 1 hour. This marinating will soften the cabbage and onions without cooking, thus preserving the nutrients of the vegetables. Once marinated, we will hold the slaw until building the tacos.

  • For the dressing: Slice the avocado in half, remove the seed and scoop the "meat" of the avocado into a small mixing bowl. Next, with a spoon, mash the avocado until smooth. Add the sambal, tomato, cilantro and salt to taste. Mix well, then cover and hold until serving.

  • For the bison: Warm the pulled meat with the stock in a saucepan over medium-high heat until warmed. Once warm, remove from the heat, discard any remaining liquid and keep the meat warm to build the tacos.

  • Construction: Drain the cabbage from the marinade and add 1 tablespoon slaw to each tortilla. Then add the bison and finish with 1 tablespoon tomato avocado dressing.


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