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Ingredients

1 pound ground bison ½ cup chopped onion 1 teaspoon ground cumin ½ teaspoon salt ¼ teaspoon ground coriander ⅛ teaspoon cayenne pepper, or more to taste 2 tablespoons water 6 eggs ¼ cup milk 12 corn taco shells or 6-inch corn tortillas, heated according to package directions ¾ cup shredded Cheddar cheese 1 cup diced fresh pineapple ⅓ cup diced red bell pepper ¼ cup chopped red onion 2 tablespoons chopped fresh cilantro 2 tablespoons lime juice 1 fresh jalapeno chile pepper, seeded and finely chopped ¼ teaspoon salt

Nutrition Info

369.3 calories carbohydrate: 26.7 g cholesterol: 240.3 mg fat: 17.4 g fiber: 2.5 g protein: 26.3 g saturatedFat: 6.4 g servingSize: - sodium: 598.9 mg sugar: 5.4 g transFat: : - unsaturatedFat: : -

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.
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.
Evenly divide ground bison mixture between taco shells. Sprinkle with cheese. Serve with Pineapple Salsa.
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.

6 servings

Lots of spices in this ground bison and egg omelet make for a great taco filling, and the pineapple salsa with fresh cilantro is the perfect topping.