Buffalo Tacos

Tacos have broad appeal, making them a good dish in which to try a new ingredient. Buffalo tastes like beef but has less saturated fat. It's available in many supermarkets--at the meat counter or in the frozen section. Substitute ground beef or turkey.

Yield: 4 servings (serving size: 2 tacos)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 389
  • Calories from fat: 30%
  • Fat: 12.8g
  • Saturated fat: 5.2g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 1.7g
  • Protein: 33.3g
  • Carbohydrate: 37.4g
  • Fiber: 5.5g
  • Cholesterol: 72mg
  • Iron: 4.9mg
  • Sodium: 686mg
  • Calcium: 255mg


  • 1 teaspoon canola oil
  • 1 cup chopped onion (about 1 small)
  • 3 garlic cloves, minced
  • 1 pound lean ground buffalo
  • 1/3 cup tomato paste
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 to 1/2 teaspoon ground red pepper
  • 2 cups water
  • 8 (6-inch) corn tortillas
  • 1 cup chopped tomato
  • 1 cup chopped iceberg lettuce
  • 1/2 cup (2 ounces) shredded reduced-fat cheddar cheese
  • 1/4 cup sliced ripe olives
  • 1/4 cup reduced-fat sour cream


  1. Heat oil in a large nonstick skillet over medium heat. Add onion, garlic, and buffalo; cook 5 minutes or until buffalo is done, stirring to crumble. Add tomato paste and next 4 ingredients (through pepper); stir well to combine. Stir in 2 cups water; bring to a boil. Reduce heat, and simmer 20 minutes or until thick.
  2. Warm tortillas according to package directions. Spoon about 1/4 cup meat mixture onto each tortilla; top each tortilla with 2 tablespoons chopped tomato, 2 tablespoons lettuce, 1 tablespoon cheese, 1 1/2 teaspoons olives, and 1 1/2 teaspoons sour cream. Fold in half.
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