Ingredients:

For the Frybread:
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 1 cup warm water
– Vegetable oil for frying

For the Seasoned Meat:
– 1 pound ground bison or venison
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 2 teaspoons chili powder
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste

For the Fiery Salsa:
– 4 Roma tomatoes, diced
– 1/2 red onion, finely chopped
– 1 jalapeño pepper, seeded and minced
– 1/4 cup fresh cilantro, chopped
– Juice of 1 lime
– Salt to taste

For Assembling the Frybread Tacos:
– Shredded lettuce
– Diced tomatoes
– Sliced avocado
– Shredded cheddar cheese
– Sour cream
– Chopped fresh cilantro

Instructions:

1. Let’s begin this delicious journey by preparing the frybread. In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Slowly pour in the warm water while stirring, until a dough forms.

2. Flour a clean surface and turn the dough out onto it. Knead the dough for about 5 minutes, until it becomes soft and pliable. Shape it into a ball and let it rest for 15 minutes, covered with a clean towel.

3. While the dough rests, let’s move on to seasoning our meat. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant and golden. Next, crumble the ground bison or venison into the skillet, stirring occasionally to cook it evenly.

4. Once the meat is cooked through, sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper. Stir well, allowing the flavors to meld together beautifully. Reduce the heat to low, cover, and let it simmer while you prepare the salsa and frybread.

5. For the fiery salsa, combine the diced tomatoes, finely chopped red onion, minced jalapeño, fresh cilantro, lime juice, and salt in a bowl. Mix well and let it sit for a few minutes to allow the flavors to mingle.

6. It’s time to bring the frybread to life! Divide the rested dough into 6 equal portions and shape them into balls. On a floured surface, roll out each ball into a disk about 1/4-inch thick.

7. In a large skillet, heat vegetable oil over medium-high heat. Carefully place the frybread disks into the hot oil, frying them one at a time, until they turn golden and crispy on each side. Remove them from the oil and let them drain on a paper towel-lined plate.

8. Now that everything is ready, let’s assemble the frybread tacos. Take a warm frybread disk and spread a generous spoonful of the seasoned meat mixture onto it. Top it off with your favorite taco toppings, such as shredded lettuce, diced tomatoes, sliced avocado, shredded cheddar cheese, a dollop of sour cream, and a sprinkle of fresh cilantro.

9. Take a moment to admire the artistry before gently folding your frybread taco in half, embracing all the flavors within.

Tips and Variations:

– To make the frybread even more golden and crispy, use a cast-iron skillet instead of vegetable oil for frying.
– If bison or venison isn’t available, feel free to substitute with lean ground beef or even ground turkey.
– Experiment with different toppings like pickled red onions, sliced radishes, or crumbled queso fresco for added layers of flavor.
– For a vegetarian version, substitute the meat with seasoned black beans or roasted vegetables.

Conclusion:

With each bite of these frybread tacos, the crunch of the frybread, the savory seasoned meat, and the explosion of flavor from the fiery salsa will transport you to a blissful state of sensory delight. This harmonious fusion of cultures and tastes celebrates the culinary heritage of traditional frybread and the zestiness of tacos. Bon appétit, my dear friends!