Bison Tacos Print

Makes 16 Tacos


1 lb ground bison

2 cloves of garlic, minced

½ tsp Worcestershire sauce

1 tsp salt

1 tsp chilli powder

½ cup onion, chopped


16 tortillas or taco shells


Taco sauce:

1 cup Tomato Juice

1 tbsp  Ketchup

1/8 tsp Tabasco Sauce

½ tsp Worcestershire Sauce



1 cup cheddar cheese, shredded

2 cups finely chopped lettuce

1 cup finely cut fresh tomato


Mix together meat, garlic, grated onion, Worcestershire sauce, salt and chili powder


Brown in skillet with a small amount of oil.  The mixture should be moist. Keep hot.  Pour oil about 1 inch deep in skillet and heat, fry tortillas quickly, one at a time. Fry on one side a few minutes, just until it starts to puff in the center, but not to a crisp. Turn to other side and fold into a half-moon shape, making a pocket for filling. Hold the top side of the tortilla down with a spatula or wooden spoon and fry until crisp on one side, doing the same with the other side.  Drain and stack shells, open-side up in a baking pan and keep hot in a warm oven. If using taco shells, prepare according to package directions.


Taco Sauce: heat together 1 cup tomato juice, 3 tbsp Ketchup, 1/8 tsp Tabasco sauce and 1/2 tsp Worcestershire sauce.


When tortillas or taco shells are ready, fill each with 1-2 tbsp hot ground bison mixture.  Top meat mixture in each shell with cheese, chopped onion, shredded lettuce and tomato.  Spoon about 2 tsp taco sauce onto each to finish.


Contributed by:

Permission for this recipe courtesy of the National Buffalo Foundation and is published in Buffalo is Heart Healthy.