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Entrees/Bison Tacos with Sweet Potato and Jalapeno Chimichurri

Bison Tacos with Sweet Potato and Jalapeno Chimichurri

Recipe adapted from Drool-Worthy. For more info, visit their website.
Makes 6-8 tacos


  • 1 pound bison (flank)
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon chipotle powder
  • 2 bunches flat leaf parsley
  • ½ jalapeno, chopped (or more if you want it spicier)
  • 8 garlic cloves, chopped
  • ¾ cup olive oil
  • ¼ cup red wine vinegar
  • 1 tablespoon diced red onion
  • 1 teaspoon dried oregano
  • 1 teaspoon black pepper
  • ½ teaspoon salt
  • Juice of 1 lemon wedge
  • Taco shells
  • 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


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

  2. Preheat your grill to 350°F. 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.

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

  4. 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.

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

  6. 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.