Grass-Fed Bison Tacos with Mango-Avocado Salsa & Pickled Red Onions
Gluten-Free, Dairy-Free, High-Protein, Anti-Inflammatory, Hydrating, Gut-Nourishing, Hormone-Balancing, Rich in Antioxidants, Low Glycemic, Detox-Supportive, Fresh + Light
These Grass-Fed Bison Tacos are a nutrient-dense meal designed to fuel your body with clean protein, healthy fats, and digestion-supportive ingredients without compromising on flavour. Ground bison offers a lean, iron-rich source of protein and B vitamins to support energy, hormone balance, and blood sugar stability. Seasoned with anti-inflammatory spices and served in warm, authentic corn tortillas. The fresh mango avocado salsa delivers a balance of sweetness, spice, and creaminess, offering fibre, potassium, and antioxidants to support gut health and hydration. Cucumber and red onion add prebiotic fibre and crunch, while fresh herbs like cilantro and dill bring natural detoxification support and a boost of micronutrients. Pickled red onions made with raw organic honey and apple cider vinegar provide a good tang, along with gut-friendly polyphenols and a touch of prebiotic sweetness. These tacos are a satisfying balance of protein, complex carbs, and healthy fats ideal for supporting hormones, digestion, and sustained energy throughout the day.
Ingredients
Serves 3–4 (Makes 8 small tacos)
For the Bison Tacos
1 lb grass-fed ground bison
1 packet Siete Taco Seasoning (or 2 tbsp homemade: smoked paprika, cumin, garlic powder, oregano, sea salt)
8 authentic corn tortillas (ideally organic and fresh-pressed)
Avocado oil or olive oil, for cooking
For the Mango Avocado Salsa
1 ripe mango, peeled and diced
1 ripe avocado, diced
½ cucumber, finely diced
¼ red onion, finely minced
1 jalapeño, seeded and minced (adjust for heat)
1 garlic clove, grated or minced
Small handful of fresh cilantro, chopped
Small handful of fresh dill, chopped
Juice of 1 lime
Pinch of sea salt
For the Pickled Red Onions
1 medium red onion, thinly sliced
½ cup apple cider vinegar
½ cup filtered water
1 tsp raw organic honey
½ tsp sea salt
Method
In a small saucepan, gently heat apple cider vinegar, water, raw honey, and sea salt over low heat until just warm (do not boil). Pour over sliced onions in a glass jar. Let sit at room temp for 30+ minutes or chill for at least 2 hours. Store leftovers in the fridge for up to 2 weeks.
Heat a skillet over medium. Add a drizzle of oil, then the ground bison. Cook for 6–8 minutes until browned. Add taco seasoning and a splash of water (2–3 tbsp), stirring to coat. Let simmer for another few minutes to deepen flavour.
In a bowl, combine mango, avocado, cucumber, red onion, jalapeño, garlic, cilantro, dill, lime juice, and sea salt. Toss gently and let sit for at least 10 minutes to meld flavours.
Lightly toast corn tortillas on a dry skillet or over an open flame until soft and lightly charred. Wrap in a clean towel to keep warm.
Spoon the seasoned bison into each tortilla. Top with a generous spoonful of mango avocado salsa and a tangle of pickled red onions.
Serving Suggestions
Serve with a side of shredded cabbage slaw tossed in lime juice and olive oil, or a scoop of cilantro-lime cauliflower rice for extra fibre and blood sugar support. For a grain-free version, wrap in butter lettuce or jicama tortillas.
Recipe by Taylor Robinson – Holistic Health & Wellness Nurse | Nutrition Specialist