Cilantro Bison Tacos and Sweet Orange Carrots

I want to preface this post by saying that these two recipes do not go together. I just happened to make them on the same day. 🙂

I had some leftover cilantro in my kitchen from the fish cakes I made last weekend so something Mexican-inspired seemed appropriate. The result?

Cilantro Bison Tacos

This recipe was incredibly simple and came together in less than 20 minutes. First, chop 1/2 of an extra large onion and cook with a little bit of coconut oil. When the onion starts to become transparent, add 1/4 cup of chopped cilantro:

Add 1 tsp. each of cumin and oregano and stir to combine:

Once combined, add 1/4 cup salsa and 1/2 lb. ground bison meat:

Cook for a few more minutes until the meat is no longer pink. Serve with taco shells, tortillas, salad, etc.

Sweet Orange Carrots

I don’t have any pictures of the process for this recipe, but here’s the rundown:

Sweet Orange Carrots, serves 4
Ingredients
- 1 lb. carrots
- 1 orange
- 6 medjool dates
- 2 tbsp. mint
- nutmeg
- 1 tsp. cornstarch
- 2 tsp. water
Method
1. Thinly slice carrots, pit and chop the dates, finely chop the mint 
and place in a skillet with a few shakes of nutmeg.
2. Juice the orange and pour over the carrot mixture. 
Add the zest from half the orange to the skillet.
3. Turn on the flame to medium-high. When the juice begins to boil, 
cover and simmer for approx. 8 minutes (until carrots are tender).
4. While the carrots are cooking, separate the orange flesh from the rind. 
Chop into small pieces.
5. After the carrots are tender, uncover the skillet and add the 
chopped orange.
6. Combine the cornstarch and water in a small bowl. Add to the 
skillet and cook for a minute longer to help the moisture thicken.