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Tex-Mex Bison and Bacon Tacos
with Pickled Jalapeños
Tex-Mex flavours rejoice! Mexican-spiced bison gets topped with pickled jalapeños, crispy bacon, zesty DIY salsa and fresh avocado. It's a ranch-inspired fiesta!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Lean Ground Bison
100 g
Bacon Strips
6 unit
Flour Tortillas
(Contains Sulphites, Wheat)
2 unit
Corn on the Cob
1 unit
Jalapeño
2 tbsp
Mexican Seasoning
1 unit
Avocado
2 tbsp
White Wine Vinegar
(Contains Sulphites)
7 g
Cilantro
113 g
Baby Tomatoes
50 g
Shallot
1 unit
Lime
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Unsalted Butter*
(Contains Milk)
1 tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Thinly slice jalapeño into rounds, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)Add jalapeños, vinegar, 2 tbsp water and 1 tsp sugar (dbl both for 4 ppl) to a small pot. Season with salt. Bring to a simmer over medium-high heat. Once simmering, cook, stirring often, until sugar dissolves, 1-2 min. Remove the pot from heat. Transfer jalapeños, including liquid, to a medium bowl. Place in the fridge to cool.
Peel, then finely chop shallot Quarter tomatoes. Roughly chop cilantro. Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges. Add tomatoes, shallots, half the lime zest, half the cilantro, 2 tsp lime juice and 1 tbsp oil (dbl both for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.
On a separate cutting board, cut bacon crosswise into 1/4-inch strips. Heat a large non-stick pan over medium heat. When hot, add bacon. Cook, stirring occasionally, until crispy, 5-7 min.** Remove the pan from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Set aside. Carefully drain and discard all but 1 tbsp fat (dbl for 4 ppl) from the pan.
Meanwhile, add corn and enough water to cover (by approx. 1-2 inches) to a large pot (use same for 4 ppl). Season with salt. Cover and bring to a boil over high heat, 3-4 min. Once boiling, remove the pot from heat and set aside, still covered. Wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min. (TIP: You can skip this step if you don't want to warm the tortillas!)
Heat the pan with reserved bacon fat over medium-high. When hot, add bison. Cook, breaking up bison into smaller pieces, until no pink remains, 4-5 min.**Remove the pan from heat. Add Mexican Seasoning. Cook, stirring often, until fragrant, 1 min. Season with salt and pepper, to taste.
Drain pickled jalapeños and discard liquid. Peel, pit, then cut avocado into 1/4-inch pieces. Brush each corn corb with 1/2 tbsp butter and season with salt. Divide corn and tortillas between plates. Top tortillas with bison, bacon, pickled jalapeños, salsa and avocado. Sprinkle remaining lime zest and remaining cilantro over corn.
