Inspired by her Native American and Mexican heritage, Chef Pyet DeSpain shares the recipe for bison tacos with butternut squash salsa. Fragrantly-spiced game meat is seared to medium-rare, then sliced and served in warm tortillas with a hearty squash and guajillo chile sauce and topped with cilantro and chiles for extra freshness and spice.

Quick Info

⏱️ 78 min • 🍽️ 6 servings • ⭐ 75%

Nutrition

193 cal • 10g protein • 22g carbs • 7g fat

Tags

[North American] • [Dairy-Free] • [Gluten-Free] • [Healthy] • [Dinner] • [Indigenous] • [Low-Calorie] • [High-Protein]

Ingredients

• 1½ cups butternut squash, peeled
• 1½ tablespoons olive oil, divided
• Kosher salt, to taste
• ½ medium white onion, thinly sliced
• 1 cup water
• 2 ounces dried guajillo chiles
• ¼ teaspoon ground cloves
• ½ teaspoon cinnamon
• ½ teaspoon ground thyme
• 1 teaspoon ground cumin
• 1 tablespoon brown sugar
• 1 8-ounce bison strip steak
• 1 teaspoon ground cumin
• ¼ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 teaspoon ground cumin
• ½ teaspoon chile powder
• ⅛ teaspoon cayenne
• ½ teaspoon garlic powder
• 1 tablespoon olive oil
• 6 warm corn tortillas
• ⅓ cup finely diced white onion
• ⅓ cup chopped fresh cilantro
• 1 red Fresno chile, thinly sliced
• Lime wedges, for serving

Instructions Preview

1. Make the butternut squash salsa: Preheat t…
2. Dice the butternut squash into ½-inch piec…
3. Spread the squash in a single layer on a p…

…and 7 more steps

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Recipe by: Pyet DeSpain • From: Tasty