In a large skillet over medium high heat, add the ground bison and use a wooden spoon to break it up and start browning the meat. Season with salt and pepper.

When most of the meat is brown but there is still some pink in the pan, add the peppers, onions, coriander, and turmeric. Sauté until the onions are tender and the meat is cooked through.

Pour in the lime juice and enchilada sauce. Simmer for 5-10 minutes or until the liquids have mostly cooked off. Let the mixture cool slightly before serving.

Serve the taco mixture stuffed in soft shell tacos and topped with fresh greens, avocado, tomato, onions, green onion, sour cream, and any of your favorite taco toppings. Enjoy!