Ground Bison Breakfast Tacos with Pineapple Salsa

Ingredients

• 1 pound ground bison
• 0.5 cup chopped onion
• 1 teaspoon ground cumin
• 0.5 teaspoon salt
• 0.25 teaspoon ground coriander
• 0.125 teaspoon cayenne pepper, or more to taste
• 2 tablespoons water
• 6 eggs
• 0.25 cup milk
• 12 corn taco shells or 6-inch corn tortillas, heated according to package directions
• 0.75 cup shredded Cheddar cheese
• 1 cup diced fresh pineapple
• 1/3 cup diced red bell pepper
• 0.25 cup chopped red onion
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons lime juice
• 1 fresh jalapeno chile pepper, seeded and finely chopped
• 0.25 teaspoon salt

Steps

1. Cook ground bison and onion over medium heat in a large skillet until ground bison is brown and onion is tender. Drain off fat. Stir in cumin, salt, coriander, cayenne pepper, and water. Cook and stir for 2 minutes.
2. Whisk eggs and milk in a medium bowl. Add to ground bison mixture in skillet. As the mixture sets, run a spatula around the edge of the skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting for 2 minutes or until egg mixture is almost set.
3. Evenly divide ground bison mixture between taco shells. Sprinkle with cheese. Serve with Pineapple Salsa.
4. Pineapple Salsa: Stir together pineapple, bell pepper, onion, cilantro, lime juice, jalapeno pepper (if using), and salt in a medium bowl. Refrigerate for up to 24 hours.