Delicious Bison Breakfast Tacos with Tropical Twist

Ingredients

• Ground bison weighing 1 pound
• Chopped onion measuring ½ cup
• Ground cumin, a teaspoon in quantity
• Half a teaspoon of salt
• Ground coriander, a quarter teaspoon
• Cayenne pepper (⅛ teaspoon), adjust to taste
• Water, 2 tablespoons
• 6 eggs
• Milk, a quarter cup
• Corn taco shells or 6-inch corn tortillas (12), warmed as per package instructions
• Shredded Cheddar cheese, ¾ cup
• Pineapple Salsa:
• Diced fresh pineapple, 1 cup
• Red bell pepper diced, ⅓ cup
• Red onion chopped, a quarter cup
• Fresh cilantro chopped, 2 tablespoons
• Lime juice, 2 tablespoons
• Fresh jalapeno chile pepper (Optional), deseeded and finely chopped
• Salt, a quarter teaspoon

Step 1

Saute ground bison and onion in a large skillet over medium heat until the meat is nicely browned and the onions turn tender. Remove any excess fat from the skillet. Next, add in a mix of aromatic cumin, salt, coriander, a hint of cayenne pepper, and a splash of water. Allow the flavors to meld together as you stir for a couple of minutes.

Step 2

In a separate bowl, whisk together eggs and milk until smooth. Pour this creamy mixture over the savory ground bison medley in the skillet. Let it cook gently until the edges start to set. To ensure even cooking, gently lift the edges with a spatula, allowing the uncooked part to flow underneath. Continue this process for about 2 minutes or until the eggs are almost fully cooked.

Step 3

Once the egg and bison fusion is ready, spoon it into taco shells, ensuring an even distribution, and top it off with a generous sprinkle of cheese. Complete this delightful meal by serving it alongside a zesty Pineapple Salsa.

Step 4

For the Pineapple Salsa, combine juicy pineapple chunks, crunchy bell pepper, fragrant onion, fresh cilantro, a squeeze of lime juice, a touch of jalapeno for a kick (if desired), and a pinch of salt in a bowl. For the best flavor, let the salsa chill in the refrigerator for up to 24 hours before serving.