Tex-Mex Bison and Bacon Tacos
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Tex-Mex Bison and Bacon Tacos

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!

Tags:
Discovery
Allergens:
Sulphites
Wheat
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

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*

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Nutrition Values

Calories1140 kcal
Fat69 g
Saturated Fat22 g
Carbohydrate81 g
Sugar12 g
Dietary Fiber15 g
Protein44 g
Cholesterol122 mg
Sodium1660 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Small pot
Medium Bowl
Measuring Spoons
Zester
Small Bowl
Large Non-Stick Pan
Paper Towel
Slotted Spoon
Large Pot
Silicone Brush

Instructions

Pickle jalapeños
1

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.

Prep and mix salsa
2

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.

Cook bacon
3

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.

Boil corn and warm tortillas
4

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!)

Cook bison
5

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.

Finish and serve
6

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.

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