Spicy Bison Tacos with Brussels Sprout Slaw and Pickled Onions

Name: Spicy Bison Tacos with Brussels Sprout Slaw and Pickled Onions
Cook time: P0Y0M0DT0H55M0.000S
Total time: P0Y0M0DT8H55M0.000S
Yield: 8 to 12 servings
Ingredients: 2 tablespoons honey; Kosher salt; 1 cup sherry vinegar; 2 teaspoon black peppercorns; 1 red onion, thinly sliced; 1/2 bulb fennel, thinly sliced; 2/3 cup Mexican crema; 1/3 cup mayonnaise; 1 teaspoon chipotle in adobo puree; Zest and juice of 1 lime; Kosher salt; 5 cups shredded Brussels sprouts; 1 cup fresh cilantro leaves, roughly chopped; 4 green onions, white and green parts, thinly sliced; 1 cup queso fresco, crumbled; 2 tablespoons ancho chile powder; 2 tablespoons smoked paprika; 1 tablespoon ground cumin; 2 teaspoons cornstarch; 1 teaspoon crushed chipotle pepper; 1 teaspoon ground coriander; Kosher salt; 2 tablespoons grapeseed oil; 1 large yellow onion, diced; 4 cloves garlic, minced; 2 pounds ground bison meat; 12 corn or flour tortillas, for serving

Recipe courtesy of Haylie Duff

Show: Haylie's America

Episode: Eating Denver

Spicy Bison Tacos with Brussels Sprout Slaw and Pickled Onions

1 Review

Level: Easy
Yield: 8 to 12 servings

Total: 8 hr 55 min (includes pickling time)
Active: 55 min

Level: Easy
Yield: 8 to 12 servings

Total: 8 hr 55 min (includes pickling time)
Active: 55 min

Ingredients

Pickled Red Onions and Fennel:

2 tablespoons honey

Kosher salt

1 cup sherry vinegar

2 teaspoon black peppercorns

1 red onion, thinly sliced

1/2 bulb fennel, thinly sliced

Brussels Sprout Slaw with Queso Fresco:

2/3 cup Mexican crema

1/3 cup mayonnaise

1 teaspoon chipotle in adobo puree

Zest and juice of 1 lime

Kosher salt

5 cups shredded Brussels sprouts

1 cup fresh cilantro leaves, roughly chopped

4 green onions, white and green parts, thinly sliced

1 cup queso fresco, crumbled

Spicy Bison Tacos:

2 tablespoons ancho chile powder

2 tablespoons smoked paprika

1 tablespoon ground cumin

2 teaspoons cornstarch

1 teaspoon crushed chipotle pepper

1 teaspoon ground coriander

Kosher salt

2 tablespoons grapeseed oil

1 large yellow onion, diced

4 cloves garlic, minced

2 pounds ground bison meat

12 corn or flour tortillas, for serving

Directions

Special equipment:

a 32-ounce mason jar

For the pickled red onions and fennel: In a bowl, whisk together the honey and 2 tablespoons salt with 1 1/2 cups warm water until dissolved. Add the vinegar and peppercorns and whisk to combine. Place the onions and fennel in a large (32-ounce) mason jar. Pour the vinegar mixture over the onions and fennel. Cover the jar and refrigerate overnight and up to 3 weeks.
For the Brussels sprout slaw with queso fresco: In a large bowl, combine the crema, mayonnaise, chipotle puree, lime zest, lime juice and 1 teaspoon salt. Mix well. Fold in the Brussels sprouts, cilantro and onions. When the sprouts are fully coated, mix in the queso fresco. Season with salt, if needed. Set aside.
For the spicy bison tacos: Mix together the chile powder, smoked paprika, cumin, cornstarch, chipotle pepper, coriander and 2 teaspoons salt in a bowl.
Heat the oil in a large skillet over medium-high heat. Add the onions and cook until starting to soften, 3 to 5 minutes. Add the garlic and cook until the onion is soft and translucent, 5 minutes more. Add the meat and break it up with a spatula. Cook until browned, 5 to 6 minutes.
Add the spice mixture to the skillet and stir it into the meat until combined. Add 3/4 cup water and cook, uncovered, until the mixture is bubbling and has thickened, about 2 minutes. Serve in tortillas with the pickled red onions and fennel, and the Brussels sprout slaw.

My Private Notes

Show: Haylie's America

Episode: Eating Denver

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1 Review

Add Your Review

Kristin K.

Sometimes I'm wary of the first recipe that pops up after a google search, but this spicy bison taco recipe is absolutely the exception! The slaw was phenomenal. I mean eat it with a fork straight out of the fridge good. I love making slaw and never thought to make one out of brussels. I didn't follow the bison seasoning part of the recipe exactly, but we did serve the tacos with pickled onions (no fennel) and they were some of the best tacos I have ever had.

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Spicy Bison Tacos with Brussels Sprout Slaw and Pickled Onions

Spicy Bison Tacos with Brussels Sprout Slaw and Pickled Onions

1 Review

Pickled Red Onions and Fennel:

Brussels Sprout Slaw with Queso Fresco:

Spicy Bison Tacos:

Special equipment:

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