Bison Fajitas and Mexican Bean Salad

A Mexican delight that is sure to please.

Ingredients

  • 1½ pounds (685 grams) bison steak (skirt, flank or fajita style), cut into 1-inch strips
  • 8 wooden skewers soaked in water for 30 minutes

Marinade for Bison Fajitas:

  • ¼ cup (60 ml) tequila or fresh lemon juice
  • 2 tbsp (30 ml) of chopped fresh cilantro leaves
  • 4 cloves of garlic, finely chopped
  • ½ tsp (2 ml) grated lime peel
  • 1 tsp (5 ml) fresh limejuice
  • ½ tsp (2 ml) of salt
  • ½ tsp (2 ml) of red pepper flakes
  • Item 2
  • ¼ tsp (1 ml) ground black pepper

Method

  1. Combine marinade ingredients. 
  2. Place in re-sealing plastic bag. 
  3. Add bison steak strips. 
  4. Seal and rotate to season. 
  5. Refrigerate and marinate 1 hour or overnight. 
  6. Thread onto skewers. 
  7. Grill or broil to desire degree. 
  8. Serve with Mexicali and Jicama Salad. 

Mexicali and Jicama Salad (4 servings) Dressing:

  • 2/3-cup (150 ml) apple cider
  • 1/3-cup (80 ml) olive oil
  • 2 tbsp (30 ml) granulated sugar
  • 1 tsp (5 ml) salt
  • 1 tsp (5 ml) ground black pepper
  • 1 tsp (5 ml) ground chili pepper
  • 1 tsp (5 ml) dry mustard
  • 1 tsp (5 ml) ground cumin
  • 10 drops red pepper sauce

Method

  1. In a small bowl, combine dressing and ingredients, set aside.

Salad:

  • 1 can (15 ¼ ounce) pre-cooked pinto beans
  • 1 can (15 ounce) pre-cooked black beans
  • 2/3 cup (150 ml) finely chopped red onion
  • 2/3 cup (150 ml) chopped jicama
  • ½ cup (125 ml) chopped red bell pepper
  • ½ cup (125 ml) chopped yellow pepper
  • 3 fresh Ortega chilies, roasted, peeled and chopped
  • ¼ cup (60 ml) chopped fresh cilantro leaves
  • ½ cup (125 ml) crumbled queso fresco or feta cheese
  • Green leaf of lettuce
  • Lime wedges

Method

  1. In medium bowl, combine beans, onion, jicama, bell peppers, chilies, and cilantro. 
  2. Add dressing and toss to coat. 
  3. Cover and refrigerate for 4 to 6 hours or overnight. 
  4. Line 4 plates with lettuce. Using slotted spoon, serve salad onto lettuce. 
  5. Sprinkle with cheese and garnish with lime. 
  6. Place 2 skewers of cooked bison Fajitas on each salad and serve.

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