Tex-Mex Bison and Bacon Tacos
with Pickled Jalapeños, Salsa, Zesty Corn and Crema- Sulphites
- Wheat
- Milk
- Milk
- Soy
- May contain traces of allergens
- Sesame
- Sulphites
- Tree nuts
- Wheat
- Mustard
- Peanuts
- Egg
- Fish
Ingredients: Ground bison • Flour tortillas (wheat, sulphites) (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) • Guacamole (hass avocado, tomato, onion, sea salt, garlic, cilantro, cilantro essential oil) • Thaw-friendly corn (corn, modified vinegar) • Baby tomato • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Lime • Shallot • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • White wine vinegar (sulphites) (wine vinegar, potassium metabisulfite) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Jalapeno • Green onion.
Ingredients
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*
Nutrition facts
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!)
- 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.
- 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.
- 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.
- 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.
- 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!)
- 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!)
