Bison/Buffalo, Main

Buffalo & Sweet Potato Tacos

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Buffalo Meets Sweet Potatoes

Both of these fillings are very easy to make and cook quickly.  You can ratchet up the heat by using more jalapenos or adding some a little more cayenne pepper or chipotle pepper.   Also, I like the dish to have a bit of sweetness with the brown sugar to contrast with the rustic buffalo flavor.  When shopping for buffalo, do not go cheap and do not go frozen. Buffalo is very lean, and fresh is always better. 

 

Buffalo and Sweet Potato Tacos
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Buffalo & Sweet Potato Tacos

Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • Buffalo Filling

  • 2 teaspoon dried minced onion

  • 1 teaspoon sea salt

  • 1 teaspoon chili powder

  • 1/2 teaspoon ground cumin

     

  • 1/2 teaspoon red pepper flakes

  • 1/4 teaspoon cayenne pepper (optional)

     

  • 1/2 dried minced garlic

     

  • 1/2 dried minced garlic

  • 2/3 cups water

  • 2 tablespoons olive oil

  • 1 lb ground buffalo/bison

  • 1/4 cup peas

  • Sweet Potato Filling

  • 1 cup sweet potato diced into 1/4 inch cubes

  • 1 white onion thinly sliced or diced

  • 1 bell pepper thinly sliced or diced

  • For Serving - Presentation 🙂

  • Corn Tortilla, 2 per taco if using white

  • plain yogurt or low fat sour cream

  • cilantro, chopped fine

Directions-Create

  • Buffalo Filling

  • To make buffalo filling , combine the first 8 ingredients in a small bowl.   Add the water and whisk to mix, and set aside

  • Heat olive oil in a large skillet over medium high heat, and crumble buffalo into hot skillet.  Cook and stir until the bison is completely browned.  6-8 minutes.  BE CAREFUL NOT TO OVERCOOK!.  Drain and discard any excess fat.

  • Return ground beef to skillet and heat.  Pour seasoning mixture and water over the beef, stir and combine.  Bring to a simmer and cook until the moisture absorbs into the meat, about 5 minutes.  Add peas and the juice from one lime

  • Remove from heat and place lid on skillet until you are ready to serve.

  • Sweet Potato Filling

  • Pour enough olive oil into a medium pan to coat the bottom heat to medium high.

  • Add sweet potatoes.  Salt and pepper to taste.  Stir and cook until pieces are tender, up to about 10 minutes.  

  • Add bell peppers and onion to skillet.  Stir and sauté until sweet potatoes are a little browned, as well as the peppers, and the onions are tender and translucent, 5-7 minutes.  

  • Turn off heat and set asside

  • Serve and Enjoy!!

Nutritional Information and Macros

  • 4 servings Cal 537 Fat 25g Carbs 47g Protein 35g

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