Crispy Bison Tacos are one of our signature dishes here at Athlete Food. They're high in iron (which we're always low in from training), full of flavor, and always a crowd pleaser. To keep things interesting, we often change up the toppings based on what's in season. In the summer, we top our tacos with a purple cabbage and pumpkin seed slaw. And this fall, we've added spicy roasted Delicata squash. Squash on tacos? It totally works.
Here's the game plan for getting this dinner on the table.
Make the squash ahead of time, if possible. If not, get this in the oven first. While it is cooking, chop the kale, cook the meat, and prep the toppings. After the squash comes out of the oven, turn the temperature down to 350 so that it's ready to heat up the tacos. Set out the toppings in bowls. Eat.
--Laurel and Bec
PS - Don't you love this shirt? Garmin made it for Tim O'Donnell, a friend of ours and an incredible athlete and person.
Crispy Bison Tacos with Avocado and Spicy Roasted Delicata Squash
Yield: 8 to 10 tacos
1 pound ground bison
1 teaspoon Athlete Food Green Seasoning (or 1 small onion, chopped)
4-5 large leaves of lacinato kale, stems removed and shredded into small pieces
1 tablespoon Athlete Food Ancho Chili Spice Mix (or your favorite taco seasoning mix)
1 package blue or yellow corn taco shells
roasted delicata squash (see recipe below)
¾ cup cherry tomatoes, halved
½ cup sharp cheddar, grated
1 bunch cilantro, chopped
1/3 cup raw, unsalted pumpkin seeds
Hot sauce (we like Cholula)
Preheat the oven to 350° F.
Cook the bison with the Green Seasoning (or onion) until no longer pink. A few minutes into the cooking process, add the kale and seasoning mix. Drain the fat, it's ok if you loose some of the seasoning.
Set the shells upside down on a baking sheet (like little tents) and bake until warm, 2 to 3 minutes.
To fill the tacos, spoon 2 tablespoons of the seasoned meat into a shell. Top with squash. Sprinkle on the tomatoes, cheddar, cilantro, and pumpkin seeds. Finish with a squeeze of lime and drizzle of hot sauce.
Spicy Roasted Delicata Squash
To make enough for tacos:
1 large delicata squash
crushed red pepper
Preheat oven to 400 degrees.
Prepare the squash by cutting it in have lengthwise. Use a tablespoon to scoop out the seeds. Slice squash into 1/4 inch thick half moons.
Place squash on a baking pan covered with aluminum foil. Toss with olive oil and sprinkle with seasoning. We are currently using ground hot pepper made from peppers we dried from our garden. They are super hot so we go easy on the seasoning.
Cook for approximately 20 minutes. The goal is for the squash to be soft, but slightly caramelized on the bottom.