Bison and Corn Tacos with Smoked Tomato Salsa

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender bison steak paired with sweet corn and smoky salsa, celebrating Minnesota's ranch-raised meats and summer harvests. This Midwestern-inspired beef recipe, ready in about 30 minutes, pairs bison steak, corn kernels, tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Midwestern cuisine 480 cal/serving

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Ingredients

12 oz bison steak
2 cups corn kernels
2 medium tomatoes
1 tsp smoked paprika
1 canned chipotle peppers in adobo
1 lime
8 corn tortillas
1 avocado

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Instructions

Step 1: Slice 12 oz bison steak against the grain into 1/4-inch strips. Season with 1 tsp smoked paprika and 1/4 tsp salt. Heat 1 tbsp oil in a skillet over high heat, add bison, and cook for 3 minutes per side until browned but still pink inside.
Step 2: Char 2 medium tomatoes on a grill or skillet for 2 minutes per side until blistered. Transfer to a bowl, add 1 canned chipotle pepper in adobo (finely chopped), and mash with a fork. Squeeze in juice from 1 lime.
Step 3: Grill 2 cups corn kernels for 3 minutes until slightly charred. Warm 8 corn tortillas. Assemble tacos with bison, corn, and smoked tomato salsa. Top with sliced avocado just before serving.