These bison steak tacos are for those nights when you feel like having tacos, but want something a little fancier than ground meat. Not to say that our ground bison isn’t absolutely delicious – because it truly is. But for those nights when you just want some steak in your tacos, these seared bison fajita strips are really easy to cook and taste incredible. The addition of homemade cilantro green chile salsa with radishes gives a hefty dose of flavor and fresh crunch. We chose to use New Mexico hatch green chiles, but you could substitute that for any other pepper you prefer. Be sure to adjust the amount based on the spice tolerance of whoever you’re feeding. Cotija cheese (or queso blanco) balances the heat and adds a succulent creaminess.
Also Read: Bison Tallow: The Impressive Health Benefits
Our Company Was Founded On The American Bison
Our bison live free range on 20,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. They are pasture raised and never administered any amount of hormones, steroids or antibiotics. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime. By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase this nourishing and nutrient dense meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.
Even Better, Bison Is Practically A Superfood
Bison meat is not only delicious, but also boasts an impressive nutritional profile. This meat is lower in cholesterol and fat, yet higher in protein, omega 3’s, vitamins, and minerals. Not to mention, the addition of grass fed butter or bison tallow adds an extra dose of the kinds of fats that help our bodies and brains to function better. These fats help to sustain energy levels, enhance brain activity and assist with weight loss.
Bison Vs Buffalo: What’s The Difference?
If you’re not familiar with the terms bison and buffalo in North America, here’s the difference in a nutshell. Although American bison is the proper name for these animals, buffalo has become an interchangeable nickname and this word is deeply rooted in American culture. We like both terms, but love the historical richness of the term buffalo. Either way, if you’re in the United States, both names refer to our shaggy brown friends with the humped backs. True water or cape buffalo exist in Asia and Africa.
- 1-2 tablespoons bison tallow
- 1 pound package of bison meat fajita strips
- Sea salt and freshly ground black pepper to taste
- ½ bunch of cilantro, chopped
- ¼ cup radishes, chopped
- 2 green onions, chopped
- 1 hatch green chile, chopped (or substitute whatever peppers you have on hand)
- Juice from one lime
- 8 corn tortillas
- 2 oz Cotija cheese or cheese of choice
- Sliced avocado if desired
- Thaw the bison fajita strips in advance. Let them sit out for about twenty minutes prior to cooking to reach room temperature. When ready to cook, season generously with salt and pepper on all sides.
- Heat 1 tablespoon bison tallow in a cast iron skillet over medium high heat. Add more oil as needed while cooking.
- Cook the strips in batches if necessary, for about 3 minutes on each side or until medium rare with a nice sear. Move the meat to another surface and set aside to rest for 5-10 minutes.
- Combine ½ of the chopped cilantro, radishes, onions, green chile, and lime juice in a bowl to make salsa. Season with salt and pepper to taste.
- When ready to serve, slice the strips into smaller pieces if desired. Assemble tacos on tortillas and top with the homemade salsa, cheese and the rest of the chopped cilantro. Enjoy!
At Beck & Bulow, we’re proud to provide our customers with the most delicious and impeccably sourced meat available. Check out our selections of bison, elk, wild boar, grass fed beef, lamb and chicken. We work exclusively with small-scale butchers who handle every cut with precision and care. From there, each piece of meat is pressure sealed and flash frozen at the peak of freshness. We package each order by hand here in our Santa Fe warehouse and ship it to your doorstep in a reusable cooler with dry ice and ice packs. Also, don’t hesitate to reach out! We love connecting with customers and offering cooking tips and help with any questions you might have about your meat.