Bison Tacos
Ingredients
1 pound grass-fed ground bison
2 tablespoons chili powder
2 tablespoons smoked paprika
1 1⁄2 teaspoons garlic powder
3⁄4 teaspoon red pepper flakes
1 teaspoon pink Himalayan salt, plus more to taste
8 cups shredded romaine lettuce
1 cup halved grape tomatoes
1⁄2 cup cilantro leaves
1 orange bell pepper, cut into 1⁄4-inch dice
1 tablespoon avocado oil
juice of 1 lime
2 avocados
1 garlic clove, minced
4 Siete almond flour tortillas (or another grain-free tortilla)
Directions
Place the ground bison in a skillet and cook it over medium-high heat until browned and cooked through, 7 to 10 minutes, breaking it into smaller pieces with a wooden spoon as it cooks. If you prefer drier meat, drain some of the fat from the skillet. Add the chili powder, paprika, garlic powder, red pepper flakes, and 1 teaspoon salt to the skillet. Stir the herbs and seasoning into the meat and cook for 2 to 3 minutes to combine and heat through.
In a large bowl, toss the romaine, tomatoes, cilantro, and bell pepper with the avocado oil and half of the lime juice. In a medium bowl, mash the avocado with the garlic and the remaining lime juice. Salt to taste. In a medium skillet over medium heat, toast the tortillas one at a time until both sides are crispy.
To serve, layer the grain-free tortillas with avocado smash, ground bison, and the romaine mixture.
Notes
You may substitute the protein for any grass-fed/finished or pasture-raised ground meat. Ancestral beef, venison, lamb, or turkey taste really good with this seasoning.
