Slow Cooker Bison Tacos with Avocado and Nuts

Slow Cooker Bison Tacos with Avocado and Nuts
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What Started it all:
Bison, Avocado, nuts (almonds, walnuts), slow cooker

This recipe combines the rich flavors of bison with the creaminess of avocado and the crunch of nuts for a delightful Mexican-inspired dish. The slow cooker method ensures tender and flavorful meat that is perfect for filling tacos.


  • 1 lb bison meat, cubed
  • 2 avocados, sliced
  • 1/2 cup mixed nuts (almonds, walnuts), chopped
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 jalapeno, seeded and diced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 1 cup beef broth
  • Corn or flour tortillas
  • Optional toppings: salsa, shredded cheese, cilantro


  1. Season the bison cubes with chili powder, cumin, paprika, salt, and pepper.
  2. Place the seasoned bison, onion, garlic, and jalapeno in the slow cooker.
  3. Pour the beef broth over the ingredients in the slow cooker.
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the bison is tender.
  5. Once the bison is cooked, use a fork to shred the meat in the slow cooker.
  6. Warm the tortillas in a dry skillet or microwave.
  7. Assemble the tacos by filling the tortillas with the shredded bison, avocado slices, chopped nuts, and any desired toppings.
  8. Serve and enjoy!

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