Lime Cilantro Tacos

I promised to put two recipes on the bison website, but I cannot get on there to do it. So....I am putting them here instead. I will eventually get them on there as soon as my hubby has time to tell me how to get on! He has a secret password I guess - who knows what I might put on there! ;) The first is a Dunham family favorite. For all of you San Diegans who love carne asada, this first one will be one of your favs to. It calls for flank steak, but you can use round steak (we have our round cut really thin - it substitutes for any recipe calling for flank steak, which, on a bison is really kind of measly - they can't help it if they have little flanks, poor guys). I will put the second recipe in the next post. Enjoy!

LIME CILANTRO TACOS
1 ½ pounds flank steak (or thin cut round steak)
4 limes; 2 juiced, the other 2 cut in wedges
1 ½ t. paprika
1 t. salt
½ t. pepper
1 c. chopped cilantro
2 T. chopped onion
Tortillas, cheese, guacamole, tomatoes, sour cream, olives - any other taco garnishes you like.

Prepare marinade for carne asada by using the juice from 2 limes salt, pepper, cilantro and chopped onion. Place all these in a plastic Ziploc style bag along with the flank steak. Refrigerate for at least 8 hours or overnight. Grill the flank/round until done (3-5 minutes per side maybe - watch it, tough bison is overdone bison??). Slice steak 1/8 thick along the grain first and then chop into small pieces. Fill tortillas with meat and garnish with other items. Yum!!