Montana

Bison Tacos

Big Sky Country meets bold flavor in these hearty bison tacos. Lean, flavorful ground bison is seasoned with smoky spices and topped with a uniquely Montana huckleberry salsa that balances sweet and savory perfectly.

⏱ Total 35min 🍴 Serves 4 ⭐ Wild Game 🌱 High Protein

Equipment Needed

🍳 Large Skillet
🥣 Mixing Bowl
🔪 Sharp Knife
🥖 Cutting Board

Instructions

1

Make the huckleberry salsa: In a medium bowl, gently combine the huckleberries, red onion, jalapeno, cilantro, lime juice, and honey. Lightly mash about a quarter of the berries to release their juices. Season with a pinch of salt. Set aside to let flavors meld.

2

Season the bison: In a small bowl, mix together the cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. This spice blend will complement the lean, slightly sweet flavor of the bison.

3

Cook the bison: Heat olive oil in a large skillet over medium-high heat. Add the ground bison and break it up with a wooden spoon. Cook for 5-7 minutes until browned, then add the spice mixture and stir to combine.

Tip: Bison is leaner than beef, so don't overcook it or it will dry out. Medium to medium-well is ideal.
4

Add moisture: Add 2-3 tablespoons of water to the skillet and stir, scraping up any browned bits. Let simmer for 2 minutes until the liquid is mostly absorbed. Remove from heat.

5

Warm the tortillas: Heat tortillas in a dry skillet for 30 seconds per side, or wrap in a damp paper towel and microwave for 30 seconds. Keep warm in a clean kitchen towel.

6

Assemble the tacos: Place a generous portion of seasoned bison on each warm tortilla. Top with shredded cheddar cheese while the meat is still hot so it melts slightly.

7

Add the salsa: Spoon the huckleberry salsa generously over the cheese. The sweet-tart berries will contrast beautifully with the savory bison.

8

Finish and serve: Add a dollop of sour cream and garnish with fresh cilantro. Serve immediately with lime wedges on the side.

💡 Pro Tips & Variations

  • No huckleberries? Blueberries make a decent substitute, though they're sweeter. Add extra lime juice and a pinch of black pepper to balance.
  • Keep bison moist: Since bison is very lean, adding a tablespoon of butter to the skillet helps keep the meat juicy and flavorful.
  • Toast your spices: For deeper flavor, toast the cumin and paprika in a dry pan for 30 seconds before mixing into the spice blend.
  • Make it a bowl: Skip the tortillas and serve over cilantro-lime rice for a taco bowl variation.
  • Source locally: Montana ranch-raised bison is available online and at many specialty grocers. It's worth seeking out for authentic flavor.
  • Freeze the salsa: Huckleberry salsa freezes well for up to 3 months. Thaw overnight in the refrigerator before using.
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