Ay, caramba! Spice up your weeknight routine with these lean and light bison tacos. This recipe can be prepared in under 30 minutes and makes 15 tacos – enough for the whole family!

Ingredients

Tacos

• 15 yellow corn tortillas, lightly grilled
• 1 lb Bison du Nord 100% grassfed ground bison meat
• 2 tbsp New Sudbury Spice Co. Taco seasoning
• 1 tsp corn starch
• ⅓ green cabbage, chopped
• ⅓ red cabbage, chopped
• 2 green onions, chopped
• Thornloe Cheese cotija cheese, crumbled (or any sharp cheddar cheese, shredded)

Lime crema

• 8 oz (250 ml) sour cream
• ¼ tsp garlic powder (or 1 garlic clove, minced)
• 1 lime zested and juiced
• Salt to taste

Garnish

• Fresh cilantro, chopped
• Heartbeat Hot Sauce Co. hot sauce drizzled to taste

Cooking directions

1. Cook ground bison meat over medium heat. Add taco seasoning and corn starch while cooking. If there are not enough juices, add water a little bit at a time, until there is some sauciness and the meat isn’t dry.
2. Chop the green and red cabbages, as well as the green onions. Mix all three ingredients to make a crunchy slaw.
3. Crumble the cotija cheese (or shred the cheddar cheese) and put aside in a small bowl.
4. For the lime crema, add sour cream, garlic powder, lime juice and zest to a medium sized bowl. Whisk together until this zesty and tangy cream is smooth. Note: the cotija cheese is naturally salty, but you may wish to add a pinch of salt to the lime crema.
5. Lightly grill both sides of the tortillas for 30 seconds each (or until tortilla slightly puffs).
6. In each tortilla, add cheese, cooked bison meat, crunchy slaw, a drizzle or dollop of lime crema and garnishes to taste.
7. Serve hot and enjoy!

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