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Ground Bison Breakfast Tacos with Pineapple Salsa

Rated as 4 out of 5 Stars

"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."
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25 m servings 369
Original recipe yields 6 servings


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  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.


  • *To warm, wrap tortillas in paper towels; microwave on 100 percent power (high) for 30 to 45 seconds or just until warmed.
  • Note: Recipe developed and tested by the Better Homes and Gardens® Test Kitchen using High Plains Bison products.

Nutrition Facts

Per Serving: 369 calories; 17.4 26.7 26.3 240 599 Full nutrition

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Read all reviews 2
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I loved using bison for this recipe. It surprisingly tasted like ground chuck with fewer calories and half the fat. However, I would have preferred a stronger taco seasoning rather than the spic...

We would give the salsa on this a 5 and the taco on this a 4. The taco itself needed a little more flavor, and no matter how good the salsa was, it couldn't make up for that. We really liked h...