We often make Carne Asada Bison tacos with salsa verde when we want something special. The combination of the bison and the salsa verde is hard to beat. This dish is always a hit with our friends and family.
One of the best things about Carne Asada Bison tacos with salsa verde is the bison meat. It’s leaner than beef but still rich in flavor. Marinating the bison adds an extra layer of taste that makes these tacos stand out. The salsa verde, made with fresh ingredients adds a tangy contrast.
When we prepare Carne Asada Bison tacos with salsa verde, we like to keep things simple. A few quality ingredients and some basic tools are all you need. The bison cooks quickly on the grill, and the salsa verde comes together in no time.
Cooking Carne Asada Bison tacos with salsa verde outdoors is a fun and rewarding experience. My husband and I enjoy the process, from marinating the bison to grilling it to perfection. It’s a chance to relax, enjoy the fresh air, and create something delicious together.
Carne Asada Bison tacos with salsa verde is a fantastic choice for anyone who enjoys outdoor cooking. It’s simple to prepare, packed with flavor, and always tastes great.
Cooking Instructions For the Carne Asada Bison Tacos with Salsa Verde
- The first step of making the Carne Asada Bison tacos with salsa verde is to start your fire or charcoals. You will using them for the Carne Asada Bison tacos with salsa verde, so you will want to make sure you have plenty on hand.
- If using embers, get a large fire going using (preferably) hardwood and let it slowly burn down. This process from start to finish can take upwards of an hour.
- If using charcoals, fill a large chimney starter and light. This process will take approximately 20 minutes to get all the coals hot and ready. You will likely want to have some charcoals available in reserve.
- Add a flat fire great on top of the embers for cooking
- Bison and Marinade
- In a baking dish or a big ziploc, combine all of the marinade ingredients. Put the bison in the bag after slicing it into paper-thin strips. Allow three to four hours for the bison to soak.
- One hour prior to cooking, take the bison out of the refrigerator and coat it with marinade. Sear the bison on all sides after adding it to the barbecue grate. To prevent internal cooking and drying out, remove shortly before done.
- Salsa Verde
- After halves the peppers, remove the seeds if using. Toss in the olive oil, peppers, garlic, onion, and tomatoes. Brown the skin of the veggies by roasting them. After the veggies have cooled, chop them all.
- Combine the remaining salsa ingredients with the roasted veggies and mince. Season with salt and pepper as desired.}
- Taco Serving
- Tortilla – I prefer flour and add a char from the grill. Add a smear of the salsa verde. Add several slices of the bison. Top with radish slices, white onion and cilantro, to serve.
- Notes
- For camping cooking I recommend prepping all of the peppers, salsa verde and bison mariade before the trip. Will hold well and a cooler and you can pull everything out and eat in under 30 minutes
- Other great taco toppings: Pico de gallo, Avocado slices, Diced tomatoes, Red onion, Guacamole, Shredded cheddar cheese, Sour Cream, Caramelized onions, Sliced jalapenos
Ingredients
Bison Marinade
bison
apple cider vinegar
avocado oil
oranges
limes
cilantro
onion
garlic cloves
cumin
chili powder
oregano
black pepper, fresh cracked
kosher salt
1 beer
Roasted Salsa Verde
poblano pepper
serrano pepper
jalapeno peppers
garlic cloves minced
tomatillos
2 tomatoes
onion
Vegetable oil
lime
cilantro
salt
pepper
Tacos
Flour tortillas
Radish
White onion
Crumbled cotija or feta cheese
Fresh cilantro
Salsa Verde
Bison Steak
5 Reasons I Love the Carne Asada Bison Tacos with Salsa Verde
1. It is delicious
If you like meat, you will like Bison. People describe Bison meat as tasting comparable to beef but richer and somewhat sweeter. However, because bison is so thin, it is crucial not to overcook it. Bison should not be cooked beyond medium. Of course, if you use ground Bison, this isn’t an issue.
Some people are afraid that Bison will have a gamey flavor comparable to venison; however, I have never found this to be the case. Bison, in my opinion, tastes better than any meat I’ve ever tasted. Bison meat is denser, richer in flavor, and more satisfying than beef, in my opinion.
2. Lean Protein
Food guidelines advocate bison as a lean protein alongside skinless chicken breast and other wild game meats, and for good reason. 100g of lean bison contains just 2.42g of fat, compared to 8.09g in lean beef and 9.66g in lean pig. The same 100g of bison contains just 82mg of cholesterol, compared to 86mg in the same quantity of lean beef, pig, and chicken. If you want to keep things lean and clean, Bison is an excellent choice. Figures sourced from the Canadian Bison Association website.
3. Lot’s of the Good Stuff Inside
In addition to being lean as well as low in cholesterol, bison is high in iron (3.42mg per 100g lean meat compared to 2.99mg in beef, 1.1mg in pork, 0.6mg in chicken, and.34mg in salmon), vitamin B12, B6, Niacin, and Zinc. Bison’s high iron content makes it an ideal choice for both men and women who suffer from anemia. In 2018, Thehealthy.com (part of Reader’s Digest) identified bison as one of the 13 Superfoods Every Healthy Woman Needs in Her Diet because women are more susceptible to anemia, and bison delivers a high iron, low-fat choice to help address this issue.
Bison are raised without growth stimulants or hormones and are not regularly fed antibiotics.
4. It’s Sustainable
Bison are raised sustainably, contributing to the land’s development and biodiversity rather than depleting it. Because practically all of a bison’s nutritional demands can be supplied by *feeding on native perennial plants that grow natively in Canada, there is no need to overfertilize the soil. These grassland ecosystems would often be exploited for monoculture cultivation, such as grain or soybeans. Some monoculture farms have even been turned into more biodiverse bison grazing areas.
Raising a bison cow and her young requires between four and sixteen hectares of grazing space. However, bison live on, consume, and fertilize these enormous grasslands. Compare this to other commercial farming approaches that confine animals to limited quarters and raise their feed on monoculture farms. To be sustainable, these monoculture agricultural processes require a lot of acreage and artificial fertilizers. Of course, the feed must be moved from the farm to the animals.
5. You Already Know What To Do With It
One might be telling yourself, “This seems wonderful, but what do I do with it?” That is an excellent question. But here’s the thing: You are already aware of what to do with it. Let me ask you something: Have you ever cooked beef? If you said yes, you have your answer. You may make the same dishes you’ve always used; just substitute Bison for the protein. It is that easy.
Bison, The Meat of The Future.
Nutritional Facts for Meat Groups
I’ve been cooking with bison for more than a decade, at private dinners, and at home, and I’ve always liked it. An observation that has impressed me over the years is that bison ought to be more widely recognized than it is, and I believe it is about to be. I believe that as consumers seek for more sustainable meals and leaner meats, bison will gain appeal. There is a growing trend, and for good cause, of eating higher quality meat in lesser quantities. Bison, with its high caloric density and unquestionable quality, is the ideal protein for this future dietary standard.
If you’ve ever spotted Bison at the grocery store, thought about it, but then passed it up because you didn’t know what to do with it or how it would taste, I hope this has given you a reason to reconsider. I hope you try it because I am convinced that you will be pleased with the results.
Grass-fed, regenerative bison meat is superior in flavor, protein content, and nutritional density. Bison is a lean, soft, naturally tasty meat with a deeper taste profile and darker color than beef. Bison meat, unlike that of other exotic species, lacks a “gamey” or wild flavor and is typically thought to be sweeter. Bison meat is interchangeable in almost any red meat dish.
Bison steaks cook around 1/3 faster than beef steaks due to their thinner nature. Bison steaks are best cooked medium-rare (135°F)/medium (145°F) to keep the meat’s moisture and taste – this means taking the meat off the fire when it is approximately 5 to 10 degrees below your ideal temperature to account for the rise in temperature while it rests.
Bison Cooking Guidelines
Chart Showing Various Cuts of Bison
Steaks (Grill, Broil, or Pan-Broil)
Use steak ¾ to 1 inch thick
Place in lightly oiled skillet and use medium heat on stove top
Place bison on BBQ or 6 inches from the heat source in broiler
Cook 4 – 5 minutes per side
To increase tenderness, marinate sirloin tip and inside round steaks for 8- 24 hours
Roasts (Sirloin Tip, Inside Round)
Sear roast in oven at 500°F (260°C) or on stove in a hot pan
Season roast, add ¼ cup (50 mL) of liquid (water or red wine)
Roast at 325°F (165°C) in covered pan or place in slow cooker
Cook roast to medium rare 145°F (63°C)
Roasts (Rib, Loin and Tenderloin)
Use uncovered pan with rack
Season as desired to taste
Cook at 275°F (135°C)
Do not cook past medium 155°F (68°C)
Burger
Cook ground meats to 160°F (70°C) internal temperature
Make sure all patties sit flat on grill for entire cooking time.
Cooking equipment should maintain temperature of 375°F (190°C) even when loading continuously with frozen patties
Ground bison should always be cooked until no pink remains
Natural versus Organic—Bison Meat is Meat Raised Naturally
The term ‘natural’ does not mean the same as certified organic. Under Canadian labelling guidelines, a ‘natural’ or ‘naturally raised’ label claim is allowed only if animals were raised with minimal human intervention, such as bison. While we can’t claim our bison meat as certified organic, we can say that our products are about as natural and unprocessed as you can get.
Bison Meat Benefits
Bison meat is one healthy protein, but don’t just take our word for it. The U.S. and Canada’s food guides recommends bison meat as a ‘heart healthy lean protein’ for anyone, and many nutritional experts tout bison as ‘a step above beef when it comes to sustainability, heart health and even taste.’ Nutrient-dense bison meat is healthy because it’s:
Bison is lean meat with a similar texture, flavor, and appearance to beef, but its impressive nutrient profile uniquely supports an active lifestyle. With no carbs, only 2.1g of fat, and a whopping 24 grams of high-quality protein per serving, the health benefits of bison meat are extensive.
Promotes Muscle Recovery
The main appeal of bison is its high quality protein content. . Protein is essential for helping your muscles recover from a tough workout. With the high-quality protein that bison contains, your body can use it for muscle synthesis and utilize the naturally-occurring vitamins and minerals to support overall health.
Supports Bone Strength
Protein has been shown to have a positive association with bone strength, especially within the senior demographic. With bison possessing a very pure and high-quality source of protein, regularly consuming this lean meat can help improve muscle mass and bone strength, keeping individuals—particularly seniors—active and independent.
Great Source of Zinc
Just a 4-ounce bison patty can provide over 3 milligrams of zinc—an essential mineral for your immune system, metabolism, and healing wounds. Zinc from meat sources, such as bison, is more bioavailable than from vegetarian sources, which means that bison provides a form of zinc that’s easy for your body to absorb and utilize in the body.
Preventative Against Anemia
Anemia is associated with low intake or poor absorption of vitamin B12. Since bison is a good source of iron and vitamin B12, consuming it can help you avoid becoming anemic and experiencing symptoms of anemia such as fatigue, dizziness, paleness, and a rapid heart rate.
FAQ For the Carne Asada Bison Tacos with Salsa Verde
Since I don’t have specific details for a Carne Asada Bison Tacos recipe, I’ll provide general FAQs that might help:
Q: What ingredients are needed for the Carne Asada Bison Tacos recipe?
A: Typically, for Carne Asada Bison Tacos, you’ll need bison steak (such as flank or skirt steak), lime juice, orange juice, garlic, cumin, chili powder, salt, pepper, olive oil, corn or flour tortillas, and toppings such as salsa, diced onions, cilantro, and lime wedges.
Q: How do you marinate the bison for Carne Asada Bison Tacos?
A: To marinate the bison for Carne Asada Bison Tacos, combine lime juice, orange juice, minced garlic, cumin, chili powder, salt, pepper, and olive oil in a bowl. Place the bison steak in the marinade, ensuring it’s coated evenly. Cover and refrigerate for at least 1 hour, or ideally overnight, to allow the flavors to penetrate the meat.
Q: How do you cook the bison for Carne Asada Bison Tacos?
A: Preheat your grill or grill pan over medium-high heat. Remove the bison steak from the marinade and grill for about 4-5 minutes per side, or until it reaches your desired level of doneness. Let the steak rest for a few minutes before slicing thinly against the grain for tender bites in your tacos.
Q: What toppings are traditional for Carne Asada Bison Tacos?
A: Traditional toppings for Carne Asada Bison Tacos include salsa verde or pico de gallo, diced onions, fresh cilantro, lime wedges for squeezing, and sliced avocado or guacamole. You can also add shredded lettuce, sour cream, or shredded cheese to customize your tacos.
Q: Can I use different cuts of bison for Carne Asada Bison Tacos?
A: Yes, you can use different cuts of bison for Carne Asada Bison Tacos, such as flank steak, skirt steak, or even bison sirloin. The key is to slice the meat thinly against the grain after cooking to ensure tenderness.
Other Bison Recipes to Try
Cast Iron Skillet Bison Picadillo Recipe
Easy Dutch Oven Bison Stew Recipe
Dutch Oven Bison Roast and Orange Sauce
Dutch Oven Spicy Poblano Bison Chili Recipe
Dutch Oven Beer Braised Bison Roast Recipe
Carne Asada Bison Tacos with Salsa Verde
Ingredients
Bison
- 3 pound bison flank or skirt steak
- 2 tsp apple cider vinegar
- 1/3 cup avocado oil or vegetable oil
- Juice from 2 oranges
- Juice from 2 limes
- 1 cup cilantro roughly chopped
- 1 jalapeno thinly sliced
- 1 onion small white thinly sliced
- 6 garlic cloves thinly sliced
- 2 tsp cumin
- 2 tsp chili powder
- 2 tsp oregano
- 2 tsp black pepper fresh cracked
- 2 tbsp kosher salt
- 1 beer
Roasted Salsa Verde
- 1 poblano pepper
- 1 serrano pepper
- 2 jalapeno peppers
- 3 garlic cloves minced
- 6 tomatillos husk removed
- 2 tomatoes diced in 1/2 inch cubes
- 1 white onion cut into quarters
- Vegetable oil for roasting
- Juice from 1 lime
- Handful of cilantro
- 1 avocado pitted
- 1/4 tsp salt
- 1/4 tsp pepper
Tacos
- Flour tortillas grilled over fire
- Radish thinly sliced
- White onion minced
- Crumbled cotija or feta cheese
- Fresh cilantro
- Salsa Verde
- Bison Steak
Instructions
- he first step of making the Carne Asada Bison tacos with salsa verde is to start your fire or charcoals. You will using them for the Carne Asada Bison tacos with salsa verde, so you will want to make sure you have plenty on hand.
- If using embers, get a large fire going using (preferably) hardwood and let it slowly burn down. This process from start to finish can take upwards of an hour.
- If using charcoals, fill a large chimney starter and light. This process will take approximately 20 minutes to get all the coals hot and ready. You will likely want to have some charcoals available in reserve.
- Add a flat fire great on top of the embers for cooking
- Directions
Bison and Marinade
- In a baking dish or a big ziploc, combine all of the marinade ingredients. Put the bison in the bag after slicing it into paper-thin strips. Allow three to four hours for the bison to soak.
- One hour prior to cooking, take the bison out of the refrigerator and coat it with marinade. Sear the bison on all sides after adding it to the barbecue grate. To prevent internal cooking and drying out, remove shortly before done.
Salsa Verde
- After halves the peppers, remove the seeds if using. Toss in the olive oil, peppers, garlic, onion, and tomatoes. Brown the skin of the veggies by roasting them. After the veggies have cooled, chop them all.
- Combine the remaining salsa ingredients with the roasted veggies and mince. Season with salt and pepper as desired.}
Taco Serving
- Tortilla – I prefer flour and add a char from the grill. Add a smear of the salsa verde. Add several slices of the bison. Top with radish slices, white onion and cilantro, to serve.
1 comment
I really liked the bison better than beef in these tacos.
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