These were fantastic taco’s with just the right amount of kick. These are great to take on the road or to work as a lunch. Just put the segments in separate containers and then make when it’s time to eat.
Buffalo and Sweet Potato Tacos
Ingredients
Buffalo Filling
- 500 g ground buffalo/bison (as this is readily available in NZ, I used minced beef)
- 2 tsp taco seasoning
- 2 tsp chilli powder
- 1 tsp brown sugar
- ¼ cup peas
- 1 lime
Sweet Potato Filling
- 1 cup cooked sweet potato cut into large cubes
- 1 onion thinly sliced
- 1 bell pepper thinly sliced
- 8 corn tortillas warmed
- plain yoghurt
- coriander/cilantro sprigs
Instructions
- To make the buffalo filling: Pour enough oil into a large sauté pan to thinly coat the bottom. Place pan over heat and add the ground buffalo, stirring often to keep meat from sticking. let the meat brown.
- Add the dry spices and sugar, and cook for a minute. Turn the heat to medium and continue cooking until it's all a nice dark colour and most of the liquid has cooked off.
- Add peas. Season with fresh lime juice and salt to taste. Remove from the heat while the peas are still bright green.
- To make the sweet potato filling: Pour enough oil into a medium nonstick sauté pan to thinly coat the bottom. Add sweet potatoes, onion, and peppers, and sauté until edges of the potatoes begin to chrisp, about 5 minutes.
- Add chili powder and salt the taste. Stir well; turn off heat.
Notes
Pile a good amount of buffalo and sweet potato fillings on each warmed tortilla. Top with yoghurt and a few sprigs of coriander/cilantro. Makes 8 tacos.
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.
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Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.
Share this post so your friends can benefit as well.
If you enjoyed this recipe here is one I published a year ago:
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