Entree: Canada – Manitoba, Canadian Prairies – Bannock Tacos

Serving Size: 4

Approximate Time

Prep 50 min

Cook 15 min

Total 1 hr 5 min

Ingredients

- Bannock
  - 3 cups (360 g) all-purpose flour
  - 1 tbsp (15 g) baking powder
  - 1 tsp (5 g) fine salt
  - 2 tbsp (25 g) granulated sugar (optional)
  - 1/3 cup (75 g) lard or vegetable shortening (can use unsalted butter)
  - 1 to 1 1/4 cups (240–300 ml) cold water or milk
  - 1/4 cup (60 ml) vegetable oil for frying
- Bison filling
  - 1 lb (454 g) ground bison
  - 1 tbsp (15 ml) vegetable oil
  - 1 small yellow onion, finely chopped (about 4 oz / 115 g)
  - 2 cloves garlic, minced
  - 1 tbsp (7 g) chili powder
  - 1 tsp (2 g) ground cumin
  - 1/2 tsp (1.5 g) smoked paprika
  - 1 tsp (5 g) kosher salt
  - 1/2 tsp (1 g) freshly ground black pepper
  - 1/2 cup (120 ml) beef or vegetable broth
- Saskatoon berry–maple salsa
  - 3/4 cup (110 g) fresh or frozen Saskatoon berries (or blueberries)
  - 1 small tomato, seeded and diced (about 4 oz / 115 g)
  - 2 tbsp (30 ml) finely chopped red onion
  - 1 tbsp (15 ml) maple syrup
  - 1 tbsp (15 ml) apple cider vinegar
  - 1 tbsp (5 g) chopped fresh mint or cilantro
  - Pinch of salt
- Toppings and finishes
  - 2 cups (160 g) shredded green cabbage
  - 1 cup (100 g) shredded smoked cheddar or aged cheddar
  - 1/2 cup (120 g) plain yogurt or sour cream
  - 1 tbsp (15 ml) lemon juice
  - 2 green onions, sliced (about 20 g)
  - 2 limes, cut into wedges
  - Salt and pepper to taste
  - Hot sauce, optional

Instructions

Short Description:
Pan-fried bannock rounds used as taco bases, topped with seasoned ground bison, a Saskatoon berry–maple salsa, shredded cabbage, smoked cheddar, and a lemony yogurt drizzle for a hearty Prairie main course.

Regional Notes:
This Manitoba variation replaces corn or flour taco shells with traditional prairie bannock and uses locally sourced bison and Saskatoon berries (or blueberries when unavailable). The combination of bannock, game meat, and berry-sweet condiment reflects Prairie hunting and foraging traditions adapted into a taco-style entree.

1. Make the bannock dough: In a large bowl whisk together 3 cups (360 g) flour, 1 tbsp (15 g) baking powder, 1 tsp (5 g) salt, and 2 tbsp (25 g) sugar if using. Cut in 1/3 cup (75 g) lard or shortening with a pastry cutter or fork until mixture resembles coarse crumbs.
2. Add 1 cup (240 ml) cold water or milk and stir until a soft dough forms; add up to 1/4 cup (60 ml) more liquid if too dry. Turn onto a lightly floured surface and gently knead 6–8 times until cohesive. Divide into 8 equal portions and flatten each to 5–6 inch (12–15 cm) rounds about 1/4 inch (6 mm) thick.
3. Fry the bannock: Heat 1/4 cup (60 ml) vegetable oil in a large heavy skillet over medium heat. Fry bannock rounds in batches, 2–3 minutes per side, until golden brown and puffed. Transfer to a rack or paper towel–lined plate and keep warm in a low oven (200°F / 95°C) while finishing others.
4. Cook the bison: While bannock cooks, heat 1 tbsp (15 ml) oil in a skillet over medium-high heat. Add chopped onion and cook 3–4 minutes until softened. Add garlic and cook 30 seconds. Add 1 lb (454 g) ground bison and break up with a spoon; brown 4–6 minutes.
5. Season the meat: Sprinkle 1 tbsp (7 g) chili powder, 1 tsp (2 g) cumin, 1/2 tsp (1.5 g) smoked paprika, 1 tsp (5 g) salt, and 1/2 tsp (1 g) pepper over the bison. Stir to combine, then add 1/2 cup (120 ml) broth and simmer 4–5 minutes until liquid reduces and flavors concentrate. Adjust seasoning to taste and keep warm.
6. Make the Saskatoon salsa: In a small bowl gently mash 3/4 cup (110 g) Saskatoon berries with a fork. Stir in 1 diced tomato (about 115 g), 2 tbsp (30 ml) chopped red onion, 1 tbsp (15 ml) maple syrup, 1 tbsp (15 ml) apple cider vinegar, 1 tbsp (5 g) chopped mint or cilantro, and a pinch of salt. Taste and adjust sweet/tart balance.
7. Mix the yogurt drizzle: Whisk 1/2 cup (120 g) plain yogurt or sour cream with 1 tbsp (15 ml) lemon juice and a pinch of salt and pepper. Thin with a splash of water if needed for drizzling.
8. Assemble the bannock tacos: Place a warm bannock round on a plate. Spoon 1/4 to 1/3 cup (60–80 g) of the seasoned bison in the center. Top with a tablespoon of shredded cabbage, a spoonful of Saskatoon salsa, a sprinkle of smoked cheddar, a drizzle of lemon yogurt, sliced green onion, and a squeeze of lime. Add hot sauce if desired.
9. Serve: Arrange 2 bannock tacos per person for 4 servings (8 bannock rounds total) with extra salsa, lime wedges, and yogurt drizzle on the side. Leftover bannock keeps wrapped at room temperature for a day or reheats in a skillet.