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 flavour lovers, rejoice! Mexican-spiced bison gets topped with pickled jalapeños, crispy bacon, zesty DIY salsa and fresh guacamole. It's a ranch-inspired fiesta!


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


serving amount

250 g

Lean Ground Bison

100 g

Bacon Strips

6 unit

Flour Tortillas

(Contains Sulphites, Wheat)

1 unit

Corn on the Cob

1 unit


2 tbsp

Mexican Seasoning

6 tbsp


2 tbsp

White Wine Vinegar

(Contains Sulphites)

2 unit

Green Onion

113 g

Baby Tomatoes

50 g


1 unit


Not included in your delivery

1 tbsp


¼ tsp


0.13 tsp


½ tbsp

Unsalted Butter*

(Contains Milk)

1 tsp



Nutrition Values

Calories1070 kcal
Fat71 g
Saturated Fat25 g
Carbohydrate72 g
Sugar13 g
Dietary Fiber11 g
Protein39 g
Cholesterol135 mg
Sodium1830 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.


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


Pickle jalapeños

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 (4 tbsp) water and 1 tsp (2 tsp) sugar 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

Peel, then finely chop shallotCut corn in half crosswise. Quarter tomatoes. Thinly slice green onions.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 green onions, 2 tsp (4 tsp) lime juice and 1 tbsp (2 tbsp) oil to a small bowl. Season with salt and pepper, then stir to combine.

Cook bacon

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 (2 tbsp) fat from the pan.

Boil corn and warm tortillas

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

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.**Add Mexican Seasoning. Cook, stirring often, until fragrant, 1 min. Season with salt and pepper, to taste.Remove the pan from heat.

Finish and serve

Drain pickled jalapeños and discard liquid.Brush each corn cob half with 1/2 tbsp butter and season with salt.Divide corn and tortillas between plates. Top tortillas with bison, bacon, pickled jalapeños, salsa and guacamole.Sprinkle remaining lime zest and remaining green onions over corn.

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