Bison Sliders



Get your game on with this recipe: arrange the slaw, mix the vinegar and wasabi together in a bowl, and then add the cabbage and onions. Let this combination marinate for 30 minutes to an hour or until the cabbage becomes soft. As for the dressing, cut the avocado in half — removing the seeds and scooping out the inside portion. Smash the avocado until it becomes smooth, and then add the Sambal, tomato, cilantro, and salt. Cover the mix until you’re ready to serve. Now for the bison, heat up the meat in a pot with the stock. After the meat has been warmed, remove it from the heat and cover it until it’s chow time. Putting it all together: make your tacos by draining the cabbage and place one tablespoon of slaw into each tortilla. Next, add the bison and top it with one tablespoon of the tomato avocado dressing. The recipe serves eight.

What You’ll Need
1¼ lbs pulled or ground bison meat
1 cup beef or chicken stock
8 mini tortillas
¼ cup rice wine vinegar
1 tbsp prepared wasabi
1 cup white (green) cabbage, shredded
½ cup red onion, peeled, quartered and thinly sliced
1 avocado
1 tbsp Sambal or other chili paste
1 cup tomatoes, deiced
¼ cup fresh cilantro
Totals (1 serving): 190 calories, 6g fat, 13g carbs, 25g protein