Tatanka Tacos
User Reviews
5
6 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
8 mins
-
Total Time
18 mins
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Servings
6 to 8 tacos
-
Calories
31979 kcal
-
Course
Main Course
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Cuisine
Mexican
Tatanka Tacos
Report
This steak is tender and deeply flavored with a simple coffee-rub. Cook the steak for a few minutes on both sides to medium-rare, then let the meat rest for a few minutes before slicing to seal in the juices. The steak is sliced thinly and served on corn tortillas topped with a dollop of spicy avocado crema, a tangy red cabbage slaw, and sprinkled with green onions for unforgettable tacos.
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Ingredients
Top Sirloin:
- 4 ounces bison top sirloin or grass-fed organic beef top sirloin
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper ground
- ¼ teaspoon ground coffee
Red Cabbage Slaw:
- 3 cups red cabbage shredded
- 1/2 yellow onion thinly sliced
- 1 lime juiced
- 1/3 cup red wine vinegar
- 1/4 cup water
- 1 teaspoon salt
- 1 teaspoon brown sugar
- 1 teaspoon oregano dried
- 1 teaspoon red pepper flakes
Avocado Crema:
- 2 avocado pitted and peeled, large
- 3 cloves garlic
- handful cilantro
- 1 lime juiced
- 1 jalapeño rough chopped
- ½ cup sour cream
- 1 teaspoon kosher salt
Tacos:
- 12 corn tortillas
- 4 green onions sliced
Instructions
Top Sirloin:
- Drizzle olive oil in an iron skillet and place it over medium-high heat.
- In a small bowl, combine salt, pepper, and ground coffee and then coat steak well on both sides.
- Cook steak 3 minutes, turn over and cook other side for an additional 3 minutes for medium-rare. Cook an additional minute on each side for medium.
- Allow steak to rest for 5 minutes before slicing.
Avocado Crema:
- Place avocado, garlic, cilantro, jalapeño, crema, and salt. Blend until creamy.
Red Cabbage Slaw:
- Combine cabbage, and onion in a large bowl. Combine the remaining ingredients in a separate bowl and then pour over the cabbage mixture and stir. Cover and refrigerate for at least 2 hours before serving. Drain before serving.
Tacos:
- To serve, place sliced beef on top of a tortilla, followed by a dollop of avocado crema, red cabbage slaw, and sprinkle with green onions.
Notes
- I love my steaks medium-rare, and I recommend not cooking bison steaks past medium doneness, leaving some pink. If you cook your steak too quickly or well-done, it will become tough and chewy.
- As long as you cook it to medium doneness (or less), you will be left with an amazingly tender, delicious steak. Just make sure that your steak hits an internal temperature of 145F for food safety.
- If you are unable to get a hold of bison beef I highly recommend replacing with grass-fed organic beef top sirloin.
Nutrition Information
Show Details
Serving
1taco
Calories
319.79kcal
(16%)
Carbohydrates
38.34g
(13%)
Protein
10.09g
(20%)
Fat
16.18g
(25%)
Saturated Fat
4.23g
(21%)
Cholesterol
21.5mg
(7%)
Sodium
948.02mg
(40%)
Potassium
692.23mg
(15%)
Fiber
10.02g
(40%)
Sugar
4.9g
(10%)
Vitamin A
917.59IU
(18%)
Vitamin C
44.15mg
(49%)
Calcium
119.84mg
(12%)
Iron
2.2mg
(12%)
Nutrition Facts
Serving: 6to 8 tacos
Amount Per Serving
Calories 31979 kcal
% Daily Value*
| Serving | 1taco | |
| Calories | 319.79kcal | 16% |
| Carbohydrates | 38.34g | 13% |
| Protein | 10.09g | 20% |
| Fat | 16.18g | 25% |
| Saturated Fat | 4.23g | 21% |
| Cholesterol | 21.5mg | 7% |
| Sodium | 948.02mg | 40% |
| Potassium | 692.23mg | 15% |
| Fiber | 10.02g | 40% |
| Sugar | 4.9g | 10% |
| Vitamin A | 917.59IU | 18% |
| Vitamin C | 44.15mg | 49% |
| Calcium | 119.84mg | 12% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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