Indian fry bread taco

By Bill Alexander
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  • 284 grams cooked ground bison (cooled) *ground beef can be substituted for ground bison
  • 227 grams diced tomatoes
  • 118 milliliters black beans (540 milliliter can)
  • 118 milliliters corn (frozen corn)
  • 118 milliliters diced Spanish onions
  • 1/2 teaspoon Chipotle mango spice

Chipotle lime sour cream

  • 1 litre sour cream
  • 1.5 teaspoon Chipotle pepper paste
  • 1.5 teaspoon lime juice
  • Salt and pepper to taste

Assembly ingredients:

  • 5 julienned romaine leaves (1 leaf per taco)
  • 425 grams smoked gouda cheese
  • Fresh cilantro leaves

Taco in a bag variation:

  • 1 bag nacho cheese chips to replace fry bread


Bison taco pack:

  1. Add cooled bison and chipotle mango spice together and mix evenly.
  2. Combine all other vegetables in a mixing bowl with bison and mix evenly.
  3. Portion into 177 milliliters.

Chipotle lime sour cream:

  1. In a mixing bowl, add sour cream and chipotle pepper paste and mix until thoroughly blended.
  2. Stir in lime juice and stir until evenly blended.
  3. Add in salt and pepper to taste.


  1. Place dollop of chipotle lime sour cream on center of plate, and place fry bread portion on top of sour cream.
  2. Heat up taco pack (bison and vegetables) into a sautée pan and add mango spice to desired level of spicy.
  3. Place julienned lettuce on top of fry bread and then add warm taco beef and vegetables on top of lettuce and piled high.
  4. Add smoked gouda over top of hot taco mix and allow cheese to fall over taco to bottom of the plate.
  5. Then zig zag chipotle lime sour cream (squeeze bottle) over the entire taco over the cheese.
  6. Garnish with two to three fresh cilantro leaves.

Taco in a bag variation

  1. Add all ingredients to nacho cheese chip bag.
  2. Crumble chips and ingredients together and eat with spoon.


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