Ground Bison Tacos (Paleo, Whole30, keto)

A Paleo ground bison recipe for tacos in tortillas topped with chunky avocado and blueberries on a plate with lime wedges.

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Ground Bison Tacos (Paleo, Whole30, keto)

These Ground Bison Tacos are a fast and easy weeknight dinner, but they're also great for parties and special occasions. And don't forget the blueberry avocado salsa! Plus this recipe is naturally gluten-free, dairy-free, keto, Paleo and Whole30.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: American

Servings: tacos

Calories: 249kcal

Author: Don Baiocchi

Ingredients

For the tacos

½ medium yellow, white or red onion
1 tablespoons avocado oil or olive oil
1 pound ground bison
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon arrowroot flour/starch
1 teaspoon dried thyme
¾ teaspoon fine sea salt
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon ground chipotle or chipotle flakes
¼ cup beef broth
for serving: tortillas, quartered limes see notes

For the blueberry avocado salsa

1 large poblano pepper
2 large green onions
1 cup blueberries
¼ cup chopped fresh cilantro
2 avocados
1 teaspoon lime juice plus more as necessary
½ teaspoon fine sea salt plus more as necessary

Instructions

For the tacos

Peel and chop the onion. Set aside.
Heat the oil in a large skillet over medium heat. Add the onion and ground bison the skillet. Break up the meat and stir the onions with a heat-proof spatula as they cook, until the meat is mostly browned (about 5-8 minutes).
In a medium bowl, mix together the chili powder, cumin, arrowroot, thyme, salt, garlic powder, onion powder and chipotle powder.
Once the meat is mostly browned and the onions are soft, stir in the seasonings until absorbed.
Stir in the beef broth. Turn the heat up to medium high to bring the mixture to a simmer. Let it simmer, stirring occasionally, until the liquid is reduced and thickened, about 3-4 minutes. Taste and adjust seasoning, if necessary. Take the pan off the heat and set aside.
Assemble the tacos by scooping the bison mixture onto tortillas, spoon the salsa over the top and squeeze fresh lime juice over everything, if desired.

For the blueberry avocado salsa

Make the salsa: De-seed and chop the pepper. Thinly slice the scallions (use the white and light green parts and as much of the dark green part as looks fresh.) Add the pepper, scallions, blueberries and chopped cilantro to a medium bowl.
Halve the avocados, remove the pits, slice the flesh into cubes and use a spoon to scoop it all out into the bowl. Add the lime juice and salt and stir everything together. Taste and add more salt or lime juice, if needed.

Notes

Nutritional note: The nutritional info includes the salsa but does not include tortillas.

Tortilla options: For keto, choose a keto-friendly wrap (such as Siete). For Paleo, choose a Paleo-friendly wrap (such as Siete or jicama wraps). For Whole30, choose a compatible tortilla (such as jicama wraps.)

Substitutions

You can use ground beef or ground dark turkey in place of the bison.

You can use fresh garlic instead of garlic powder. Add two peeled, minced garlic cloves to the pan with the meat and onions.

You can use chicken broth in place of the beef broth.

If you want the bison mixture to be spicy, add red pepper flakes or ground cayenne powder.

You can use dried oregano or dried parsley in place of the dried thyme.

You can use tapioca flour/starch (Paleo/Whole30 friendly) or cornstarch (gluten-free but not Paleo/Whole30) in place of the arrowroot.

In the salsa, can use diced red or white onion in place of the green onions.

You can use any color bell pepper in place of the poblano pepper.

You can use any salsa and/or guacamole in place the avocado blueberry salsa.

Make ahead

The bison mixture can be made up to 5 days in advance and kept in the fridge. Reheat over medium heat in a skillet, stirring occasionally. If the mixture looks dry, stir in a bit of water or beef broth until your desired consistency.

The salsa can be made up to 3 hours in advance and stored in the fridge.

Freezer info

You can freeze the bison mixture for up to 3 months in an airtight container or baggie. Thaw overnight in the fridge. Reheat over medium heat in a skillet, stirring occasionally. If the mixture looks dry, stir in a bit of water or beef broth until your desired consistency.

The avocado blueberry salsa should not be frozen.

Nutrition