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Tex-Mex Bison and Bacon Tacos

Tex-Mex Bison and Bacon Tacos

with Pickled Jalapeños, Salsa, Zesty Corn and Crema
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Calories
: 
1090 kcal
Protein
: 
41g protein
Total
: 
35 minutes
Difficulty
: 
Medium
Allergens:
  • Sulphites
  • Wheat
  • Milk
  • Milk
  • Soy
  • May contain traces of allergens
  • Sesame
  • Sulphites
  • Tree nuts
  • Wheat
  • Mustard
  • Peanuts
  • Egg
  • Fish
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

250 g

Lean Ground Bison

100 g

Bacon Strips

6 unit(s)

Flour Tortillas

(Contains: Sulphites, Wheat May be present: Milk, Soy)

113 g

Corn Kernels

1 unit(s)

Jalapeño

22 g

Chili-Cumin Spice Blend

(May be present: Sesame, Soy, Sulphites, Tree nuts, Wheat, Mustard, Peanuts)

6 tbsp

Guacamole

2 tbsp

White Wine Vinegar

(Contains: Sulphites May be present: Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)

2 unit(s)

Green Onion

113 g

Baby Tomatoes

1 unit(s)

Shallot

1 unit(s)

Lime

43 mL

Sour Cream

(Contains: Milk May be present: Milk)

Not included in your delivery

1 tsp

Sugar*

0.13 tsp

Pepper*

1 tbsp

Oil*

¼ tsp

Salt*

1 tbsp

Butter*

Calories1090 kcal
Fat71 g
Saturated Fat25 g
Carbohydrate70 g
Sugar18 g
Dietary Fiber10 g
Protein41 g
Cholesterol145 mg
Sodium2070 mg
Trans Fat0.4 g
Potassium1350 mg
Calcium225 mg
Iron8.5 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.

Cooking Steps

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!)
  • To a small pot, add jalapeños, vinegar, 2 tbsp (4 tbsp) water and 1 tsp (2 tsp) sugar. Season with salt. Bring to a simmer over medium-high heat. 
  • Once simmering, cook, stirring often, until sugar dissolves, 1-2 min.
  • Remove from heat. To a medium bowl, transfer jalapeños, including liquid. Place in the fridge to cool.
  • Wipe the pot clean.
Prep, make salsa and avocado crema
2
  • Peel, then finely chop shallot.
  • Quarter tomatoes.
  • Thinly slice green onions.
  • Zest, then juice half the lime (whole lime for 4 servings). Cut any remaining lime into wedges.
  • To a small bowl, add tomatoes, shallots, half the lime zest, half the green onions, 2 tsp (4 tsp) lime juice and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then stir to combine.
  • To another small bowl, add guacamole and sour cream. Season with salt and pepper, then stir to combine.
Cook bacon
3
  • Heat a large non-stick pan over medium.
  • When hot, add bacon. (NOTE: For 4 servings, cook bacon in batches.) Cook for 5-8 min, flipping occasionally, until crispy.**
  • Remove the pan from heat. Using tongs, transfer bacon to a paper towel-lined cutting board. Set aside to cool.
  • Carefully wipe the pan clean.
  • Once bacon has cooled, loosely crumble.
Cook corn
4
  • Meanwhile, heat the same small pot (from step 1) over medium.
  • When hot, add corn, remaining lime zest, remaining green onions and 1 tbsp (2 tbsp) butter. Cook stirring often until corn is warmed through, 5-6 min. Season with salt and pepper. Set aside.
Cook bison and warm tortillas
5
  • Heat the same pan (from step 3) over medium-high.
  • When hot, add bison. Cook, breaking up bison into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat.
  • Add Mexican Seasoning. Cook, stirring often, until fragrant, 1 min. Season with salt and pepper.
  • Remove from heat.
  • Meanwhile, 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 tortillas!)
Finish and serve
6
  • Drain pickled jalapeños and discard liquid.
  • Divide tortillas between plates.
  • Top tortillas with bison, crumbled bacon, pickled jalapeños, salsa and crema.
  • Serve zesty corn on the side. (TIP: You can also top your tacos with corn as well!)
Meal right image

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