Bison Tacos with Sweet Potato and Jalapeno Chimichurri


For the bison: 

  • 1 pound bison (flank)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon chipotle powder

For the jalapeno chimichurri:

  • 2 bunches flat leaf parsley
  • 1/2 jalapeno, chopped (or more if you want it spicier)
  • 8 garlic cloves, chopped
  • 3/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon diced red onion
  • 1 teaspoon dried oregano
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt
  • Juice of 1 lemon wedge

For the tacos:

  • Taco shells (I like a flour-corn blend)
  • 3 cups shredded cabbage
  • 3 ears corn, shucked
  • 8 ounces feta cheese, crumbled
  • 2 avocado, pitted, sliced
  • 1 sweet potato, peeled, diced
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • Sour cream
  • Cilantro, chopped


Rub both sides of the bison with garlic salt, pepper and chipotle powder.

Cook the bison and grill the corn: Preheat Big Green Egg (or your grill) to 350F. While it’s heating, add corn and cook, turning occasionally, until charred and cooked through. Remove the corn from the grill and cut kernels off. Set aside for later.

Cook bison at 350F for about 5 minutes on each side or until medium rare. When finished, slice into strips or chop into pieces.

Cook the sweet potato: Heat 2 tablespoons olive oil in a skillet over medium-high heat. Add sweet potato, salt and pepper. Cook for 10-20 minutes, stirring occasionally, until sweet potato is softened and cooked through.

Make the jalapeno chimichurri: Blend all chimichurri ingredients together in a blender until well-blended. Stir occasionally if needed to help all ingredients integrate.

Assemble tacos: Spread chimichurri over the taco shells. Add shredded cabbage, bison, corn kernels and the remaining taco ingredients. Top with sour cream and cilantro, if desired.