Navajo Fry Bread Tacos

Navajo Tacos bring together the crispy and fluffy texture of Native American fry bread with the bold, familiar flavors of taco fillings for a truly satisfying meal. These tacos offer a fun twist on the classic, using golden fried bread as a base instead of traditional tortillas, making every bite both hearty and flavorful.

When I made these for the first time, I was amazed at how the fry bread puffed up like little pillows of goodness. Now they are a favorite in our house, especially on weekends when we want something special yet homey.

Ingredients

• Allpurpose flour: the foundation for soft and malleable fry bread choose unbleached for best texture
• Baking powder: helps the dough rise and become airy make sure it’s fresh for best results
• Salt: balances flavors and enhances the dough
• Hot water: vital to activating the baking powder and creating the right dough consistency should be hot but not boiling
• Oil for frying: use a neutral oil with a high smoke point like vegetable or canola for perfect crispiness
• Lean ground beef: the main protein providing hearty savory flavor opt for 90 percent lean for less grease
• Taco seasoning: brings classic Mexican flavors choose your favorite blend or make your own for a personalized touch
• Kidney beans: add texture and fiber canned and rinsed beans work perfectly for convenience
• Shredded lettuce diced tomatoes sour cream: fresh toppings that add brightness and creaminess buy crisp lettuce and ripe tomatoes for freshness

Instructions

Spoon together the dry ingredients:

Mix allpurpose flour baking powder and salt thoroughly in a large bowl. This even distribution ensures your fry bread rises evenly and tastes balanced.

Slowly add hot water:

Gradually pour in the hot water while stirring with a wooden spoon until a loose rough dough forms. The heat of the water activates the baking powder giving the bread its signature puff.

Rest the dough:

Cover the bowl with a clean towel or plastic wrap and let the dough rest for 1 to 2 hours. This rest is crucial to relax the gluten and produce tender airy bread.

Form dough balls:

Pinch off pieces about the size of a golf ball. If the dough is a bit sticky dust your hands with flour to make rolling easier.

Roll into disks:

On a lightly floured surface gently roll each ball into a 6 inch circle. If the dough springs back let it rest for 15 more minutes before trying again. Stack rolled disks with parchment or wax paper in between keeping them covered to prevent drying out.

Heat the oil:

Pour about one inch of oil into a heavy bottom pan and heat over medium high until it reaches 360 degrees Fahrenheit. Use a thermometer if you have one as precise temperature is key to perfect fry bread.

Fry the bread:

Carefully place one or two dough disks at a time into the hot oil. Cook for 1 to 2 minutes until the dough begins to puff and bubble. Flip with tongs and fry for another 1 to 2 minutes until golden brown. Transfer to paper towels to drain excess oil.

Prepare taco meat:

While frying the bread brown lean ground beef over high heat breaking it apart completely. Drain grease add taco seasoning and beans. Simmer until thickened and well combined.

Assemble the tacos:

Top each piece of fry bread with the savory meat and bean mixture followed by fresh toppings like lettuce tomatoes sour cream or any other favorite taco fixings.

I love how the fry bread puffs up like little pillows when it hits the hot oil. It’s always a moment of anticipation in my kitchen watching each piece transform from dough to golden bread. Sharing Navajo Tacos with family sparks wonderful conversations about heritage and comfort food at its best.

Storage Tips

Navajo Tacos shine brightest when eaten fresh the day they’re made. If you have leftovers store fry bread in an airtight container for up to two days but expect the texture to be less tender. Reheating fry bread in a hot oven or toaster oven can revive some of the crispiness though it will never be quite the same as fresh.

Ingredient Substitutions

You can swap ground beef for ground turkey or chicken for a lighter version. Pinto beans or black beans work as well instead of kidney beans. Milk can replace hot water in the dough for a richer flavor and slightly softer bread. For oil avocado oil or light olive oil can be used depending on your preference and smoke point considerations.

Serving Suggestions

Serve Indian Tacos with simple sides like refried beans or a fresh green salad to balance the rich fry bread. Add homemade guacamole or pico de gallo for a burst of fresh flavor. A drizzle of white queso or shredded cheddar can turn these into a decadent Tex Mex feast.

These Navajo Tacos are a delicious blend of crispy fry bread and savory taco toppings that make a memorable meal. Enjoy them fresh with your favorite toppings.

Common Recipe Questions

→ What is Navajo fry bread made from?

It is made with all-purpose flour, baking powder, salt, hot water, and fried in oil until golden and fluffy.

→ How do you achieve the perfect fry bread texture?

Letting the dough rest for 1-2 hours and frying at about 360º F helps the bread become soft inside and crispy outside.

→ Can I prepare the fry bread dough in advance?

Yes, resting the dough covered in the refrigerator for up to a day maintains its softness and improves handling.

→ What toppings work best on Navajo fry bread?

Seasoned beef, beans, shredded lettuce, diced tomatoes, sour cream, and salsa complement the bread’s rich texture perfectly.

→ How should leftover fry bread be stored?

Store in an airtight container for 1-2 days, though it's best enjoyed fresh for optimal texture and flavor.