Venison Fry Bread Tacos with Citrus Cabbage Slaw

Ingredients

• 3 cups all-purpose flour, plus more for dusting
• 4 1/2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1 1/2 cups warm water
• 3 cups sunflower or vegetable oil, for frying
• 1 tablespoon coriander seeds
• 2 teaspoons honey
• 1 teaspoon Mexican oregano
• 1/4 teaspoon kosher salt
• Juice of 2 limes
• 2 cups thinly shredded cabbage
• 1 carrot, thinly shredded
• 1/2 jalapeño with seeds, minced
• 1/4 red onion, thinly sliced
• Sunflower oil, for the skillet
• 1/2 white onion, medium diced
• 1 pound ground venison
• One 15-ounce can black beans, drained
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon onion powder
• 1 teaspoon chile powder
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3 cloves garlic, minced

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