Bison Tacos
- Level: Intermediate
- Total: 50 min
- Prep: 15 min
- Inactive: 30 min
- Cook: 5 min
- Yield: 4 servings
- Level: Intermediate
- Total: 50 min
- Prep: 15 min
- Inactive: 30 min
- Cook: 5 min
- Yield: 4 servings
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.
