Start with a good gluten free tortilla, I use Guerrero brand they toast up nice and soft.
In an unoiled pan on med high heat, griddle the tortilla on each side for about 1-2 mins till warm and toasty.
You will need to chop fresh cilantro and sweet onion.
1 Lb. of Bison rib eye or ground bison.
In a pan on med high heat add two tbsp. of olive oil and brown the Bison and add some fresh cilantro and adobo or garlic salt and some Sriracha sauce for heat.
Serve on the tortilla with fresh onion and cilantro.
You notice that I did not add any sour cream, cheese, onion or salsa, you may add what ever you want as a condiment but I find that this taco is better with just the basics.
I cook as authentic as I can folks.