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Bison and Sweet Potato Tacos

Naturally grass-fed bison with taco seasoning and sweet potatoes are wrapped in local corn tortillas and paired with a refreshing chard salad with lime vinaigrette.

Bison and Sweet Potato Tacos

Wine Pairing:

Tempranillo, Grenache

Active Time:

Total Time:

45 Minutes

Ingredients

Produce

  • 0.3 oz garlic
  • 4 oz green cabbage
  • 1/2 yellow onion
  • 1 red onion
  • 5 oz sweet potato
  • 8 oz chard
  • 3 oz carrot

Spice Mix

  • 1 ½ tsp mild red chile powder
  • ⅛ tsp cumin
  • ⅛ tsp onion powder
  • 1 ½ tsp paprika
  • ½ tsp salt
  • ½ tsp black pepper

Proteins and More

  • 1 lb bison
  • 6 oz black lentils
  • 2 oz queso fresco
  • 1 pckg corn tortillas

Pantry Items

  • 2 tbsp olive oil

1: Cook the lentils

  1. Mince 1 garlic clove. Chop half red onion into ½” pieces. Reserve other half for salad.

  2. Add 1 tbsp of olive oil to a pan over medium heat. Add garlic, onion, and ½ tsp salt. Cook until translucent, 2-3 minutes.

  3. Add lentils and two cups of water. Bring to boil for 3 minutes, then reduce heat and simmer over medium, covered, until tender, about 40 minutes.

2: Prep and Cook the Potatoes

  1. Peel and chop sweet potatoes into ½” pieces.

  2. Boil just until fork tender, but not mushy, about 5 minutes. Drain and set aside.

3: Cook the Bison:

  1. Chop half of yellow onion into ¼” pieces. Save other half onion for Recipe 3.

  2. Add 1 tbsp olive oil to pan, over medium heat. Cook onions 2-3 minutes.

  3. Add bison. As bison cooks add spice mix, starting with 1 tsp and adding more as desired. Cook bison about 7 minutes, being careful not to overcook.

  4. Add sweet potatoes to bison and toss to combine. Set aside.

4: Prep and Assemble Remaining Vegetables:

  1. Remove stems from chard. Chop leaves into bite-size pieces. Peel carrot and shred on largest hole of cheese grater. Very thinly slice cabbage and remaining half red onion.

  2. Combine chard, carrot, and onion in a bowl. Add 1 tbsp of vinaigrette per serving, or more as desired. Toss to combine.

5: Serve:

Add bison and sweet potatoes to a tortilla. Garnish with cabbage and queso fresco. Serve tacos alongside lentils and chard salad.

Chef's Tips: Why Bison?

Deciding between bison or beef? Bison are not treated with growth hormones, so no need to check for that on the label. Bison are naturally grass fed, but the months leading up to slaughter, some may be fattened on a grain diet. Even then bison is typically leaner than beef. Watch for overcooking bison, or it will get tough. And be prepared to pay a bit more for bison than beef. The higher cost is attributed to the fact that there are simply fewer bison than cows, and because it takes longer to raise an animal fed naturally than one that is pumped with growth hormones.