Tacos are becoming one of our favorite hand-held foods; the pace of new taco shops opening in South Florida rivals that of hamburger joints.

I recently tasted one I liked with a bold cumin flavor at an event to benefit Common Threads, a nationwide organization geared to teaching kids to eat well.

The taco was made by chef Todd Erickson of Huahua’s Taqueria in Miami Beach. His secret, I discovered: using toasted cumin in a yogurt topping.

I created the buffalo taco here based on his recipe.

Ground buffalo (also known as bison) can be found in most supermarkets and gives these tacos a real beefy flavor.

Helpful hints

• Grass-fed ground beef can be used instead of ground buffalo.

• The filling can be prepared in advance and rewarmed.

• The tortillas are warmed in a microwave oven. Wrap them in foil and place in a warm oven for a few minutes if a microwave is not available.

Countdown

• Toast cumin and make yogurt topping.

• Make the buffalo filling.

• Warm the tortillas.

• Fill and serve the tacos.

Shopping list

To buy: 1 bottle ground cumin, 1 bottle ground cinnamon, 1 carton fat-free plain yogurt, 1 lime, ¾ pound ground buffalo, 1 can crushed tomatoes, 1 small container raisins, 1 small container green pitted olives, 1 bunch fresh mint and 1 package 6-inch flour tortillas.

Staples: Olive oil, onion, garlic, fat-free low-sodium chicken broth, salt and black peppercorns.