Entree: Canada – Saskatchewan, Canadian Prairies – Saskatchewan Bannock Tacos

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 35 min

Cook 6 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

Bannock
- 3 cups (360 g) all-purpose flour
- 1 tbsp (15 g) baking powder
- 1 tsp (5 g) fine salt
- 1 tbsp (12 g) granulated sugar
- 2 tbsp (30 g) cold butter or lard, diced
- 1 cup (240 ml) milk (whole or 2%)
- 1/3 cup (80 ml) water, plus more if needed
- 1/3 cup (80 ml) vegetable oil for frying, plus extra for pan

Meat filling
- 1 lb (454 g) ground bison or lean ground beef
- 1 small yellow onion, finely chopped (about 1 cup (150 g))
- 2 cloves garlic, minced (about 0.21 oz (6 g))
- 1 tbsp (15 ml) vegetable oil or butter for cooking
- 1 tsp (2 g) kosher salt
- 1/2 tsp (1 g) black pepper
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) smoked paprika or regular paprika
- 1 tbsp (15 ml) Worcestershire sauce
- 1/4 cup (60 ml) water or beef broth

Toppings & assembly
- 2 cups (200 g) shredded cheddar cheese (preferably prairie cheddar)
- 4 cups (120 g) shredded iceberg or romaine lettuce
- 2 medium tomatoes, diced (about 1 1/2 cups (250 g))
- 1/2 cup (120 g) sour cream or plain yogurt
- 1/4 cup (60 ml) ketchup or tomato-based salsa (optional)
- Fresh cilantro or chopped green onion for garnish (optional)
- Lemon or lime wedges for serving (optional)

Show original ingredient measurements

Bannock
- 3 cups (360 g) all-purpose flour
- 1 tbsp (15 g) baking powder
- 1 tsp (5 g) fine salt
- 1 tbsp (12 g) granulated sugar
- 2 tbsp (30 g) cold butter or lard, diced
- 1 cup (240 ml) milk (whole or 2%)
- 1/3 cup (80 ml) water, plus more if needed
- 1/3 cup (80 ml) vegetable oil for frying, plus extra for pan

Meat filling
- 1 lb (454 g) ground bison or lean ground beef
- 1 small yellow onion, finely chopped (about 1 cup / 150 g)
- 2 cloves garlic, minced (about 6 g)
- 1 tbsp (15 ml) vegetable oil or butter for cooking
- 1 tsp (2 g) kosher salt
- 1/2 tsp (1 g) black pepper
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) smoked paprika or regular paprika
- 1 tbsp (15 ml) Worcestershire sauce
- 1/4 cup (60 ml) water or beef broth

Toppings & assembly
- 2 cups (200 g) shredded cheddar cheese (preferably prairie cheddar)
- 4 cups (120 g) shredded iceberg or romaine lettuce
- 2 medium tomatoes, diced (about 1 1/2 cups / 250 g)
- 1/2 cup (120 g) sour cream or plain yogurt
- 1/4 cup (60 ml) ketchup or tomato-based salsa (optional)
- Fresh cilantro or chopped green onion for garnish (optional)
- Lemon or lime wedges for serving (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Short Description:
Hearty bannock (fried flatbread) topped with seasoned locally sourced ground bison or beef, shredded prairie cheddar, crisp lettuce, and fresh tomatoes for a Prairie-style taco that combines Indigenous bannock tradition with prairie ingredients.

Regional Notes:
This Saskatchewan version uses bannock as the taco base instead of a tortilla, and highlights locally sourced ground bison (or beef) and prairie cheddar. The filling is simply seasoned to let the rich flavor of bison/beef and the fresh greenhouse-grown lettuce and tomatoes from Saskatchewan's growing season shine.

1. Make the bannock dough: In a large bowl whisk together flour, baking powder, salt, and sugar. Cut in cold butter or lard until mixture is crumbly. Stir in milk and 1/3 cup (80 ml) water until a shaggy dough forms; add an extra tablespoon or two of water if too dry. Knead gently in the bowl 6–8 times until cohesive.
2. Divide and shape: Turn dough onto a lightly floured surface and divide into 8 equal pieces for smaller tacos (or 4 for larger rounds). Flatten each piece with your hands or a rolling pin to about 1/4 inch (6 mm) thick and roughly 5–7 inches (12–18 cm) wide to make taco-sized rounds.
3. Fry the bannock: Heat a large skillet over medium heat and add enough oil to coat the bottom (about 1/8–1/4 inch (3–6 mm)). Fry bannock rounds in batches, 2–3 minutes per side, until golden brown and puffed; adjust heat as needed to avoid burning. Transfer to a wire rack or paper towels and keep warm. If preferred, bannock can be oven-baked at 425°F (220°C) for 10–12 minutes until golden.
4. Cook the meat filling: In a separate large skillet, heat 1 tbsp (15 ml) oil or butter over medium-high heat. Add chopped onion and cook 3–4 minutes until translucent. Add garlic and cook 30 seconds. Add ground bison or beef, breaking up with a spoon, and cook until browned, about 6–8 minutes.
5. Season the meat: Sprinkle in salt, pepper, cumin, and smoked paprika; stir to combine. Add Worcestershire sauce and 1/4 cup (60 ml) water or broth, reduce heat to medium-low, and simmer 2–3 minutes until flavors meld and liquid reduces slightly. Taste and adjust seasoning.
6. Prepare toppings: While meat cooks, shred cheese, wash and shred lettuce, and dice tomatoes. Keep sour cream and optional salsa ready.
7. Assemble tacos: Place a warm bannock round on a plate. Spoon 1/4 to 1/3 cup (60–80 g) of the meat mixture onto each bannock. Top with shredded cheddar, lettuce, and diced tomatoes. Add a dollop of sour cream and a spoonful of salsa or ketchup if using. Garnish with cilantro or green onion and a squeeze of lemon or lime.
8. Serve: Serve immediately while bannock is warm and slightly crisp. Leftover meat keeps refrigerated 2–3 days; reheat and serve in warmed bannock or as a filling for other breads.

Short Description:
Hearty bannock (fried flatbread) topped with seasoned locally sourced ground bison or beef, shredded prairie cheddar, crisp lettuce, and fresh tomatoes for a Prairie-style taco that combines Indigenous bannock tradition with prairie ingredients.

Regional Notes:
This Saskatchewan version uses bannock as the taco base instead of a tortilla, and highlights locally sourced ground bison (or beef) and prairie cheddar. The filling is simply seasoned to let the rich flavor of bison/beef and the fresh greenhouse-grown lettuce and tomatoes from Saskatchewan's growing season shine.

1. Make the bannock dough: In a large bowl whisk together flour, baking powder, salt, and sugar. Cut in cold butter or lard until mixture is crumbly. Stir in milk and 1/3 cup (80 ml) water until a shaggy dough forms; add an extra tablespoon or two of water if too dry. Knead gently in the bowl 6–8 times until cohesive.
2. Divide and shape: Turn dough onto a lightly floured surface and divide into 8 equal pieces for smaller tacos (or 4 for larger rounds). Flatten each piece with your hands or a rolling pin to about 1/4 inch (6 mm) thick and roughly 5–7 inches (12–18 cm) wide to make taco-sized rounds.
3. Fry the bannock: Heat a large skillet over medium heat and add enough oil to coat the bottom (about 1/8–1/4 inch / 3–6 mm). Fry bannock rounds in batches, 2–3 minutes per side, until golden brown and puffed; adjust heat as needed to avoid burning. Transfer to a wire rack or paper towels and keep warm. If preferred, bannock can be oven-baked at 425°F (220°C) for 10–12 minutes until golden.
4. Cook the meat filling: In a separate large skillet, heat 1 tbsp (15 ml) oil or butter over medium-high heat. Add chopped onion and cook 3–4 minutes until translucent. Add garlic and cook 30 seconds. Add ground bison or beef, breaking up with a spoon, and cook until browned, about 6–8 minutes.
5. Season the meat: Sprinkle in salt, pepper, cumin, and smoked paprika; stir to combine. Add Worcestershire sauce and 1/4 cup (60 ml) water or broth, reduce heat to medium-low, and simmer 2–3 minutes until flavors meld and liquid reduces slightly. Taste and adjust seasoning.
6. Prepare toppings: While meat cooks, shred cheese, wash and shred lettuce, and dice tomatoes. Keep sour cream and optional salsa ready.
7. Assemble tacos: Place a warm bannock round on a plate. Spoon 1/4 to 1/3 cup (60–80 g) of the meat mixture onto each bannock. Top with shredded cheddar, lettuce, and diced tomatoes. Add a dollop of sour cream and a spoonful of salsa or ketchup if using. Garnish with cilantro or green onion and a squeeze of lemon or lime.
8. Serve: Serve immediately while bannock is warm and slightly crisp. Leftover meat keeps refrigerated 2–3 days; reheat and serve in warmed bannock or as a filling for other breads.