Ground Bison Breakfast Tacos with Pineapple Salsa Recipe

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.