• 8 corn tortillas
• 1/4 cup vegetable oil
• 1 lb. bison round steak
• 1/2 tsp. granulated garlic
• 1/8 tsp. cayenne pepper
• 2 small tomatoes, cut into slices
• 1 small purple onion, sliced
• 1 avocado, seeded and sliced
• 1 cilantro sprig, chopped
• 1 lime, cur into wedges
• 1/8 tsp. salt(to taste)
• 1/2 tsp. Tabasco sauce
• 1 lb. canned black beans

Using a heavy bottomed skillet, such as cast iron, pre-heat on stove set on high 3-4 minutes.

2. As you cook the steak in batches, add vegetable oil 1 tbsp. at a time and wait 1 minute for it to get hot. Add steak pieces one at a time and sear quickly, turning several times to develop browning and to prevent burning, 2-3 minutes per piece. Remove cooked steak and hold warm on a platter until all pieces are done.

3. Place tortillas in microwave and cook on high until warm, soft and pliable. About one minute.

4. Remove steak pieces from platter and place on cutting board. Slice into 8 portions; about 2 oz. each.

5. Fill warmed tortillas with sliced steak, garnish with tomatoes, onions, avocado and cilantro. Give each taco a squeeze of a fresh lime wedge and a shake or two of hot pepper sauce just before eating. Black beans served on the side. Serves 4 people, 2 tacos each.

Per serving: calories 671, fat 31.5g, 41% calories from fat, cholesterol 96mg, protein 46.3g, carbohydrates 54.5g, fiber 15.5g, sugar 7.9g, sodium 273mg, diet points 13.4.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.7, Fruit: 0.5, Bread: 2.7, Lean meat: 4.5, Fat: 4.7, Sugar: 0.0, Very lean meat protein: 0.0

  view detailed nutritional information