Something about the movie, Dances with Wolves always gets my attention. It doesn’t matter what time it’s playing on TV; I just have to watch it. It’s one of my all-time favorite movies.
Have you seen it? Do you remember, “Tatanka”? In the movie, the Lakota people reference tatanka to buffalo/bison.
These tacos are made with coffee-rubbed bison top sirloin. Hence the name – Tatanka Tacos. Clever right? My hubby made up the name and it stuck.
I was first introduced to bison beef when I moved to Colorado. The taste of bison is difficult to distinguish from beef. Bison meat is a healthy alternative to other meats, with fewer calories and less fat than a skinless chicken breast. Also, it is higher in protein than other meats.
Bison top sirloin is deliciously tender, rich, and has a slightly sweet flavor. Bison steaks have a deep red color — and a lot less marbling. If you are unable to get a hold of bison beef I highly recommend replacing with grass-fed organic beef top sirloin.
I love my steaks medium-rare, and I recommend not cooking bison steaks past medium doneness, leaving some pink. If you cook your steak too quickly or well-done, it will become tough and chewy. As long as you cook it to medium doneness (or less), you will be left with an amazingly tender, delicious steak.
This steak is tender and deeply flavored with a simple coffee-rub. Cook the steak for a few minutes on both sides to medium-rare, then let the meat rest for a few minutes before slicing to seal in the juices. The steak is sliced thinly and served on corn tortillas topped with a dollop of spicy avocado crema, a tangy red cabbage slaw, and sprinkled with green onions for unforgettable tacos.
- 4 ounces bison top sirloin , or grass-fed organic beef top sirloin
- ¼ teaspoon kosher salt
- ¼ teaspoon ground pepper
- ¼ teaspoon ground coffee
Red Cabbage Slaw:
- 2 large avocados, pitted and peeled
- 3 cloves garlic
- handful cilantro
- 1 lime juiced
- 1 jalapeno, rough chopped
- ½ cup sour cream
- 1 teaspoon kosher salt
- 12 Corn tortillas
- 4 green onions, sliced
- Drizzle olive oil in an iron skillet and place it over medium-high heat.
- In a small bowl, combine salt, pepper, and ground coffee and then coat steak well on both sides.
- Cook steak 3 minutes, turn over and cook other side for an additional 3 minutes for medium-rare. Cook an additional minute on each side for medium.
- Allow steak to rest for 5 minutes before slicing.
- Place avocado, garlic, cilantro, jalapeño, crema, and salt. Blend until creamy.
Red Cabbage Slaw:
- Combine cabbage, and onion in a large bowl. Combine the remaining ingredients in a separate bowl and then pour over the cabbage mixture and stir. Cover and refrigerate for at least 2 hours before serving. Drain before serving.
- To serve, place sliced beef on top of a tortilla, followed by a dollop of avocado crema, red cabbage slaw, and sprinkle with green onions.
- If you are unable to get a hold of bison beef I highly recommend replacing with grass-fed organic beef top sirloin.
Photography: Jenna Sparks