indian fry bread tacos recipe

Written ByJenny Smyth Posted on
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The Best indian fry bread tacos recipe

I have to say, I’m absolutely obsessed with this Indian Fry Bread Tacos recipe. It’s a game-changer for any occasion, whether it’s a casual Tuesday dinner or a weekend BBQ. The combination of crispy fry bread and savory taco fillings is a match made in heaven. I’ve tried making it with my kids, and they love helping me assemble the tacos and adding their favorite toppings.

It’s also a great way to get them involved in cooking and experimenting with new flavors. The history of Indian Fry Bread Tacos is an interesting one. It’s believed to have originated from the Native American communities in the Southwest, where they would fry tortillas and fill them with meat, cheese, and other toppings. Over time, the recipe evolved and spread throughout the country, with each region adding its own twist.

Today, you can find Indian Fry Bread Tacos on menus across the United States. One of the things I love about this recipe is how versatile it is. You can customize it to fit your tastes and dietary needs. Want to add some spice?

Throw in some diced jalapenos or serrano peppers. Need a vegetarian option? Swap out the ground beef for roasted vegetables or black beans. The possibilities are endless.

In terms of technique, making Indian Fry Bread Tacos requires some basic cooking skills, but don’t worry if you’re not a pro in the kitchen yet. Simply heat up some oil in a large skillet over medium-high heat, add your tortillas one by one, and cook until they’re crispy and golden brown. Then, assemble your tacos with your favorite fillings and toppings. This recipe has become a staple in our household.

We love serving it at family gatherings and potlucks because everyone can customize their own tacos to suit their tastes. Plus, it’s relatively easy to make in large quantities, so feel free to scale up for a crowd.

Indian Fry Bread Tacos

4.5 from 1470 votes

Indian fry bread tacos feature a crispy, golden fried bread base topped with seasoned ground beef, fresh vegetables, and cheese. This dish combines the soft, pillowy texture of homemade fry bread with savory taco toppings for a satisfying meal.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Fry Bread

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup warm water
Vegetable oil for frying

For the Taco Filling

1 pound ground beef
1 medium onion, diced
2 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup water

For the Toppings

1 cup shredded lettuce
1 medium tomato, diced
1 cup shredded cheddar cheese
1/2 cup sour cream
1/2 cup salsa

👨‍🍳Directions

1In a large mixing bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon salt.
2Add 1 cup warm water and stir with a fork until a soft dough forms.
3Knead the dough on a lightly floured surface for 5 minutes until smooth and elastic, then cover with a damp cloth and let rest for 10 minutes.
4While the dough rests, heat a large skillet over medium-high heat.
5Add 1 pound ground beef and cook for 5 to 7 minutes, breaking it apart with a spatula, until browned and no pink remains.
6Drain excess fat, then add 1 diced onion and 2 minced garlic cloves, cooking for 2 minutes until softened.
7Stir in 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
8Add 1/2 cup water and bring to a simmer.
9Reduce heat to low and cook for 10 minutes, stirring occasionally, until the sauce thickens and the meat is fully coated.
10In a deep skillet or fryer, heat 2 inches of vegetable oil to 350°F.
11Divide the rested dough into 4 equal portions and shape each into a 6-inch round, about 1/4 inch thick.
12Carefully place one dough round into the hot oil and fry for 2 to 3 minutes per side until golden brown and puffed.
13Transfer to paper towels to drain.
14Repeat with remaining dough rounds.
15Place each fry bread on a plate and top with an equal portion of the seasoned ground beef.
16Add shredded lettuce, diced tomato, shredded cheddar cheese, a dollop of sour cream, and a spoonful of salsa.
17Serve immediately while the bread is warm and crispy.

🔧Equipment

Large mixing bowl
Whisk
Skillet or deep fryer
Large skillet
Spatula
Paper towels
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22g💛Saturated Fat: 8g❤️Cholesterol: 70mg🧂Sodium: 850mg🌾Total Carbs: 38g🥦Dietary Fiber: 3g🍬Sugars: 4g🥩Protein: 25g

📝Notes

For a lighter version, you can bake the fry bread at 425°F for 10 to 12 minutes instead of frying. Adjust the spice level by adding more chili powder or a pinch of cayenne pepper.

Indian fry bread tacos are a versatile and crowd pleasing meal that works for any occasion. I love how easy they are to make and how everyone can build their own plate with their favorite toppings.

Whether it is a casual weeknight dinner or a family gathering these tacos always disappear fast. Leftover fry bread can be stored in a paper bag at room temperature for a day or two.

To reheat just pop it in a toaster or a dry skillet for a minute per side to bring back the crispness. You can also use leftover fry bread for breakfast by topping it with scrambled eggs and cheese or as a base for chili.

This recipe is a keeper that you will make again and again.

❓ Frequently Asked Questions About Indian Fry Bread Tacos

Q: What type of oil should I use for frying?

For frying Indian Fry Bread Tacos, you’ll want to use a neutral-tasting oil with a high smoke point, such as peanut oil or avocado oil. Avoid using olive oil or other oils that may smoke or burn easily.

Q: Can I make these tacos in advance?

While you can prepare the fry bread ahead of time and store it in an airtight container for up to 24 hours, it’s best to assemble the tacos just before serving. This ensures the fry bread stays crispy and the fillings stay fresh.

Q: Are these tacos suitable for vegetarians or vegans?

This recipe is easily adaptable for vegetarians or vegans by swapping out the ground beef for roasted vegetables or black beans. For vegan options, simply omit the sour cream or replace it with a dairy-free alternative.

Q: Can I use store-bought fry bread instead of making my own?

While store-bought fry bread can be convenient, homemade fry bread is always best for this recipe. The key is getting that perfect balance of crispy exterior and fluffy interior – something that can be tricky to replicate with store-bought options.

Q: How do I keep my fry bread from becoming too greasy?

Avoid overcrowding your skillet when frying the tortillas; this can lead to excess oil absorption and greasy fry bread. Also, make sure to pat the fried tortillas dry with paper towels before assembling your tacos.

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