Pineapple Salsa and Ground Bison Breakfast Tacos

Ingredients

• 1 pound ground bison
• ½ cup chopped onion
• 1 teaspoon ground cumin
• ½ teaspoon salt
• ¼ teaspoon ground coriander
• 2 tablespoons water
• 6 eggs
• ¼ cup milk
• 12 corn taco shells or 6-inch corn tortillas, heated according to package directions
• ¾ cup shredded Cheddar cheese
• Pineapple Salsa:
• 1 cup diced fresh pineapple
• ¼ cup chopped red onion
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons lime juice
• 1 fresh jalapeno chile pepper, seeded and finely chopped (Optional)

Step 1

Cook the ground bison and chopped onion in a large skillet over medium heat. Cook until the meat is nicely browned and the onion has softened, then drain any excess fat. Sprinkle in the cumin, salt, coriander, cayenne pepper, and a splash of water, stirring everything together. Let it cook for a couple of minutes so the flavors meld.

Step 2

In a separate bowl, whisk the eggs with the milk until combined. Pour this mixture into the skillet with the bison. As the eggs start to set around the edges, gently push the cooked parts toward the center with a spatula, letting the uncooked eggs flow underneath. Keep doing this for about two minutes, until the eggs are almost fully set but still a little soft.

Step 3

Spoon the bison and egg mixture evenly into warm taco shells, then sprinkle with cheese on top. Serve these with a fresh pineapple salsa on the side.

Step 4

To make the salsa, just mix together chopped pineapple, bell pepper, onion, cilantro, lime juice, and jalapeño if you like a bit of heat. Add a pinch of salt, stir it all up, and pop it in the fridge for up to a day so the flavors can really come together.