Buffalo Tacos with Mango

Buffalo is a lean meat, so adding the mango to it adds a very nice moisture without adding a lot of fat. There are a few high amine spices in this low amine dish, however, they’re used in small amounts. Depending on your amine sensitivity, you’ll may want to reduce the amount of mango, chili, paprika, or cayenne in the dish to make it an even more low amine dish. Have fun with these buffalo tacos – they’ll turn out delicious.

1 lb ground buffalo

1 barely ripe mango (a little on the green side is great), peeled and chopped

1 C cilantro, chopped

2/3 C onion, diced

1/4 head large cabbage, cut into 1-2″ thin shreds

1 ear fresh corn, cooked and cut off the cob

Corn tortillas

(Forgive me, but the spices are guesses. My hunny made the spice mix, and he can’t remember, so once I make it again, I will let you know. But if you have a taste for Mexican, you can try it and figure it out on your own, too.)

2 Tbsp Chili powder

2 tsp Garlic powder

1 tsp Amchoor (green mango powder) – cook lime juice or ascorbic acid into buffalo if amchoor is unavailable

1 tsp Paprika

1 tsp Salt

1 tsp Cayenne

  • Premix dry seasonings in a ramekin.
  • Arrange all chopped vegetables and half the mango on a plate.
  • Chop limes into wedges and add to plate.
  • Heat pan to medium high, add 1 tsp oil, and toss in ground buffalo.
  • Add seasonings, and as it cooks, crumble meat with wooden spoon. When the colors start to turn (or if it is sticking to the pan because the meat is too dry – buffalo is a very lean meat).
  • If not using amchoor, add juice of one lime to the buffalo.
  • Add the remaining chopped mango to the buffalo and cook till just barely underdone. Set aside – it will finish cooking on it’s own.
  • Warm tortillas on a burner, in a pan, or a steamer. Once pliable, serve at the table with the buffalo in a bowl alongside the tortillas and the plated vegetables.
  • Each person can add as much or little of each ingredient as they’d like, and squeeze a bit of lime over the top. Personally, I like mine with ulcer-inducing Habanero hot sauces, but to each their own. Enjoy!


Very Low Amine: salt, ascorbic acid, garlic powder,  corn tortillas, corn, cabbage, onion, cilantro,

Low Amine: buffalo

Very High Amine: amchoor, mango, cayenne, paprika, chili powder, lime juice


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