Chili Spiced Buffalo Tacos

I have had a buffalo steak in my freezer for a couple of months now, not knowing really what to do with it. I haven’t cooked it before. I decided to incorporate it with a dish that I have been craving a lot lately. Tacos. The seasoning has a small amount of kick to it due to the chili powder (add more than 2 teaspoons if you like heat), but is balanced out due to the brown sugar and paprika.

2 teaspoons smoked paprika
2 teaspoons chili powder
1 tablespoon light brown sugar
¼ teaspoon ground cumin
¼ teaspoon ground coriander
1 teaspoon salt
¼ teaspoon ground pepper
2 garlic cloves, minced
2 tablespoons onion, chopped
2 lime juice, freshly squeezed
2 tablespoons extra virgin olive oil
1 lb lean buffalo skirt steak, trimmed of fat, cut into strips (you may substitute other meats as well)
8 corn tortillas, warmed


In a large ziplock bag, combine all of the ingredients above, with the exception of the tortillas. Shake the bag and massage it to blend the seasonings and coat the meat. Let marinate for about an hour.

Heat a grill pan over medium heat, not too hot or else the buffalo will cook too quickly. Grill the meat, turning after a several minutes on each side. Transfer to a plate and allow to sit (there’ll be lots of juices from the marinade). Place two strips into the tortilla and top with your favorite toppings. I did chopped spinach, tomato, onion, cilantro, and cheese.