Buffalo Tacos with Pickled Onions


We are a taco family.  Mexican food is consumed on a weekly basis in this household and if it’s not tacos it’s most likely rice and beans.  I do venture down the road of enchiladas, burritos, and huevos rancheros but they take more preparation and planning.  I go back and forth between vegetarian and meat based versions using whatever we have on hand.  This go around I had purchased some ground buffalo so I figured what better time to use it than in tacos.


I did plan ahead a little for this meal making a batch of pickled red onions.  I am not a raw onion fan but pickled onions hit the spot.  Normally when we buy them at the store they are pickled with vinegar so I opted to go a different route.  More of a ceviche style onion using orange juice, lime juice, salt, and sugar.  I made them two days ahead so they would be plenty pickled.  They are delicious.  So delicious that Cia has been enjoying them straight out of the jar.

Along with the onions and buffalo I added in fresh cilantro and cotija cheese.  I seasoned the buffalo with a can of green chiles, black olives, chili powder, cumin, oregano, and s&whitep.  The corn tortillas I used came from a Mexican store down the road from our house, local and fresh!  These were definitely good eats.


Pickled Onions (recipe found online)

  • 2 medium red onions, sliced 
  • 1 cup fresh squeezed orange juice
  • 5 limes, juiced
  • 1 teaspoon salt
  • 1 teaspoon sugar
  1. Heat up a pot of water until boiling.  Add the onions and blanch for 20 seconds.  Drain.
  2. Mix the orange juice, lime juice, salt and sugar in a jar.  Add onions.  Refrigerate at least one day.

Buffalo Tacos

  • 1 lb ground buffalo
  • 1 onion, chopped
  • 1 can diced green chiles
  • 1 can sliced black olives
  • oregano
  • chili powder
  • cumin
  • salt & white pepper
  • cilantro, chopped
  • cotija cheese, crumbled
  • corn tortillas
  1. In a large sauté pan heat up a splash of olive oil.  Once hot add the onions and cook until they just start to soften.  Add the buffalo meat and brown.
  2. Stir in the green chiles, olives, oregano, chili powder, cumin, s&p.  I don’t typically measure my dry spices so start with 1/4 teaspoon of each and add more where necessary.  Allow mixture to simmer for 5 minutes.
  3. Assemble tacos

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