Ground Bison Breakfast Tacos with Pineapple Salsa

Ingredients

• 0.1 teaspoon cayenne pepper to taste
• 12 6-inch corn tortillas 
• 6  eggs 
• 2 tablespoons cilantro leaves fresh chopped
• 1 pound ground bison 
• 0.3 teaspoon ground coriander 
• 1 teaspoon ground cumin 
• 2 tablespoons juice of lime 
• 0.3 cup milk 
• 0.5 cup onion chopped
• 1 cup pineapple fresh diced
• 0.3 cup bell pepper diced red
• 0.3 cup onion red chopped
• 0.3 teaspoon salt 
• 0.8 cup cheddar cheese shredded
• 2 tablespoons water 

Equipment

• bowl
• frying pan
• whisk
• spatula

Directions

1. Cook ground bison and onion over medium heat in a large skillet until ground bison is brown and onion is tender.
2. Drain off fat. Stir in cumin, salt, coriander, cayenne pepper, and water. Cook and stir for 2 minutes.
3. Whisk eggs and milk in a medium bowl.
4. Add to ground bison mixture in skillet. As the mixture sets, run a spatula around the edge of the skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting for 2 minutes or until egg mixture is almost set.
5. Evenly divide ground bison mixture between taco shells.
6. Sprinkle with cheese.
7. Serve with Pineapple Salsa.
8. Pineapple Salsa: Stir together pineapple, bell pepper, onion, cilantro, lime juice, jalapeno pepper (if using), and salt in a medium bowl. Refrigerate for up to 24 hours.