Bison tacos with bacon, queso blanco and pico de gallo, a little sour cream, and hot sauce in a white corn tortilla. Yes please! Just put all the ingredients on the table and let the family build their own taco. Quick, easy, and delicious! With respect I will point out there is nothing traditional or “authentic” about this recipe. It’s just a lifelong chef riffing with taco stuff for a quick meal.


  • Ground Bison
  • Bacon
  • Crumbled Queso Blanco
  • Cilantro
  • Soft Corn Tortillas

Taco Seasoning

  • Garlic Powder
  • Onion Powder
  • Cumin
  • Cinnamon
  • Paprika
  • Oregano
  • Corn Starch
  • Salt and Pepper

Pico De Gallo

  • Diced Tomatoes
  • Diced Yellow Onion
  • Chopped Cilantro
  • Fresh Lime Juice
  • Salt and pepper

Why Bison?

Why not? Hehe. Honestly, I planned on doing a beef taco for this recipe. I saw the ground bison on sale and decided to go with it. I have worked with bison before. It is high in protein and low in fat. We are going to need to hook up this bison if we want a good taco. Any chef will tell you “Fat is flavor.” It is also texture. From a culinary viewpoint, fat is one of the most critical components of every dish.

After selecting my package of bison, I headed straight for the bacon aisle. I can use bacon and it’s high-fat content to balance out the bison taco meat.

Then I’m off to produce to select my pico de gallo ingredients. I decided to go with grape tomatoes for the pico. It is January and there are no particularly good tomatoes at the store. I find grape or cherry tomatoes have the best flavor of what’s available in the winter months.

top down image of the pico de gallo all stirred and ready to go

20 Minutes Till Dinner is Served

I have worked in professional kitchens most of my life and most likely chop faster than you. I whisk, blend, and navigate the space of a kitchen in a way that only comes from years of busy dinner services. Because of this, it is sometimes challenging for me to estimate how long the everyday home-cook will need to follow a recipe.
If I’m showing off, I can literally peel and finely chop a large onion in about 90 seconds. I think for many others the task could take as long as 10 minutes.

Anyway, depending on your chopping skills this should take 20-30 minutes to prepare.

stirring the bison and bacon to get it good and golden brown

The Right Tortilla

Over the years, I have gravitated to soft corn tortillas when I make tacos. They just have a great flavor. The “crunch” of a hard-shell taco is overrated and loses its appeal quickly as your taco falls apart and becomes an unwelcome fashion accessory.

Also, check your local taco truck. Aint no hard-shell tacos anywhere in sight! You could also use a soft flour tortilla if you want. Just make sure to apply a little heat. A cold tortilla makes a sad taco.

I like to crank up my grill pan and get some light grill marks on the tortillas.

putting grill marks on the tortillas

Hopefully, your next Taco Tuesday will be a hit.
Happy cooking – Chef Eric

Bacon and Bison Tacos with Pico de Gallo and Queso

Chef Eric
Bison tacos with bacon, queso blanco and pico de gallo, a little sour cream and hot sauce in a white corn tortilla. Yes please! Just put all the ingredients on the table and let the family build their own taco. Quick easy and delicious
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dinner, Entrée, Lunch, Main Course, Tacos
Cuisine American, Mexican, TexMex
Servings 4 people


  • Standard Stove
  • Medium Saucepan
  • Medium Mixing Bowl
  • Spatula
  • Knife
  • Cutting Board
  • Stove Top Grill Pan



  • 1 lb ground bison
  • 4 strips thick cut bacon
  • 6-8 6" soft corn tortillas

Taco Seasoning

  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp oregano
  • 1/2 tsp corn starch
  • 1/4 tsp ground cinnamon

Pico De Gallo

  • 1/2 cup diced tomato
  • 1/2 cup diced yellow onion
  • 3 tbsp chopped cilantro
  • 3 tbsp fresh lime juice
  • to taste salt and pepper


  • Sour Cream
  • Crumbled Queso Blanco
  • Fresh Cilantro Leaves


Pico De Gallo

  • Combine all the ingredients listed and mix well.
  • Cover and refrigerate till needed.

Taco Meat

  • Chop bacon strips into 1/2-inch pieces and cook over medium heat till almost crispy.
  • When the bacon drippings begin to foam add ground bison and brown well.
  • When bison is thoroughly cooked turn down heat and add 1/4 cup of water and all the taco seasoning ingredients.
  • Mix well and continue cooking till sauce thickens.

Finishing the tacos

  • Using a grill pan on medium high heat. (a standard skillet will work also) lightly brown the taco shells so they are warm, soft, with just a hint of browning. You may need to spray with cooking spray to prevent sticking.
  • I like to spread a little sour cream on a tortilla. Then top with the taco meat, then a little pico de gallo and cheese, and a few bits of fresh cilantro. Then a dash of my favorite hot sauce.


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