Ingredients
1lbground bison
½cuponion,chopped
1tspground cumin
½tspsalt
¼tspground coriander
⅛tspcayenne pepper,or more to taste
2tbspwater
6eggs
¼cupmilk
12corn taco shells,or 6-inch corn tortillas, heated according to pkg directions
¾cupcheddar cheese,shredded
1cupfresh pineapple,diced
⅓cupred bell pepper,diced
¼cupred onion,chopped
2tbspfresh cilantro,chopped
2tbsplime juice
1fresh jalapeno chile pepper,seeded and finely chopped
¼tspsalt
Preparation
Cook ground bison and onion over medium heat in a large skillet until ground bison is brown and onion is tender. Drain off fat. Stir in cumin, salt, coriander, cayenne pepper, and water. Cook and stir for 2 minutes.
Whisk eggs and milk in a medium bowl. Add to ground bison mixture in skillet.
As the mixture sets, run a spatula around the edge of the skillet, lifting the egg mixture so the uncooked portion flows underneath. Continue cooking and lifting for 2 minutes or until the egg mixture is almost set.
Evenly divide ground bison mixture between taco shells. Sprinkle with cheese.
Stir together pineapple, bell pepper, onion, cilantro, lime juice, jalapeno pepper, and salt in a medium bowl.
Serve tacos with pineapple salsa and enjoy!
