Poblano Corn Bison Tacos with Lime Crema

Taco night just got an upgrade. These Poblano Corn Bison Tacos are packed with lean ground bison, sweet charred corn, smoky poblano peppers, and a hint of chipotle for just the right amount of heat. Finished with a cool, tangy lime crema and crumbled cotija cheese, they're fresh, flavorful, and perfect for busy weeknights or easy summer entertaining.

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Servings: 4

Why You'll Love This Recipe

• Ready in just 30 minutes

• A flavorful, high-protein twist on taco night

• Fresh summer ingredients with smoky, bold flavor

• Easy enough for weeknights, impressive enough for guests

• Naturally gluten-free when served on corn tortillas

Ingredients

For the Lime Crema

• ½ cup sour cream

• 1 tablespoon fresh lime juice

For the Taco Filling

• 1 tablespoon avocado oil

• 1 poblano pepper, diced

• 1 cup fresh corn kernels (about 1 large ear)

• ½ yellow onion, diced

• 2 garlic cloves, minced

• 1 pound ground bison

• 1 teaspoon ground cumin

• ½ teaspoon smoked paprika

• 1 teaspoon minced chipotle peppers in adobo

• ½ teaspoon kosher salt

For Serving

• 8 corn tortillas

• ½ cup crumbled cotija cheese

• Fresh cilantro, optional

• Lime wedges

Instructions

Step 1: Make the Lime Crema

In a small bowl, whisk together the sour cream and lime juice until smooth. Refrigerate while you prepare the taco filling.

Step 2: Char the Vegetables

Heat the avocado oil in a large skillet over medium-high heat. Add the diced poblano and corn. Cook for about 5 minutes, stirring occasionally, until lightly charred. Transfer to a plate.

Step 3: Cook the Bison

Using the same skillet, cook the diced onion for 2 minutes until softened. Add the garlic and cook for another 30 seconds.

Add the ground bison and cook, breaking it apart with a wooden spoon, until browned and cooked through, about 6 minutes.

Step 4: Finish the Filling

Stir in the cumin, smoked paprika, chipotle peppers, and salt. Return the charred poblano and corn to the skillet and stir everything together. Cook for another 2 minutes until heated through.

Step 5: Assemble the Tacos

Warm the corn tortillas in a dry skillet or directly over a gas flame for about 30 seconds per side.

Fill each tortilla with the bison mixture. Drizzle with lime crema and top with crumbled cotija cheese. Garnish with fresh cilantro and a squeeze of lime, if desired.

Notes

• Fresh corn adds the best flavor, but frozen corn works well if it's not in season.

• Adjust the amount of chipotle peppers to make the tacos milder or spicier.

• Leftover taco filling is delicious over cilantro-lime rice, in a taco salad, or tucked into a quesadilla the next day.

• If you have extra poblano peppers or corn, dice and freeze them flat for an easy addition to future soups, chilis, or taco nights.

Nicole's Hosting Tip

Turn these into a DIY taco bar by setting out bowls of guacamole, pico de gallo, shredded cabbage, pickled onions, extra cotija, cilantro, and lime wedges. Pair with chips and salsa, a watermelon salad, and skinny margaritas for an easy, crowd-pleasing summer dinner.