Description
Indian Fry Bread Tacos combine crispy, golden fry bread with spicy, savory fillings and fresh toppings, offering a bold and comforting dish that is quick to make and highly customizable. This Native American-inspired fusion features fluffy fried dough topped with flavorful meats, beans, cheeses, and fresh vegetables, perfect for a satisfying meal any day.
Ingredients
Scale
Fry Bread Dough
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3/4 cup warm water
- Vegetable oil for frying (about 2 cups)
Filling
- 1 pound ground beef or 1 1/2 cups cooked beans (black beans or pinto beans)
- 2 tablespoons taco seasoning
Toppings & Condiments
- Shredded lettuce
- Diced tomatoes
- Chopped onions
- Shredded cheese (cheddar, Monterey Jack, or queso fresco)
- Sour cream
- Salsa
- Optional: jalapeños, fresh cilantro, avocado slices
Instructions
- Prepare the Dough: In a large bowl, combine 2 cups of all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon salt. Gradually add 3/4 cup warm water, stirring until a soft dough forms. Knead gently for 3-4 minutes until smooth. Cover the dough and let it rest for 20 minutes.
- Make the Filling: While the dough rests, heat a skillet over medium heat. Cook 1 pound ground beef or 1 1/2 cups beans with 2 tablespoons taco seasoning until browned and fragrant. Remove from heat and set aside.
- Shape and Fry the Bread: Divide the dough into equal portions (6-8). Roll each portion into a 6-inch flat circle. Heat vegetable oil in a deep pan to 350°F–375°F. Fry each dough circle until golden brown on both sides, about 2 minutes per side. Drain on paper towels.
- Assemble the Tacos: Place warm fry bread on plates. Spoon the seasoned filling over each piece, then top with shredded lettuce, diced tomatoes, chopped onions, shredded cheese, sour cream, and salsa or preferred toppings.
Notes
- Maintain oil temperature between 350°F and 375°F to ensure crispy and non-greasy fry bread.
- Handle dough gently and do not over-knead to keep bread light and soft.
- Roll dough evenly to prevent uneven cooking and soggy spots.
- Assemble tacos immediately after frying for best texture and flavor.
- Season fillings generously with taco seasoning or fresh herbs for balanced taste.
- Dough can be prepared up to 24 hours in advance and refrigerated; bring to room temperature before rolling and frying.
- Store fry bread and fillings separately in airtight containers in the refrigerator for up to 3 days.
- Freeze fry bread wrapped tightly for up to 2 months; thaw overnight and reheat in oven.
- Reheat fry bread in a 350°F oven for 5-7 minutes to restore crispness; avoid microwaving.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Frying
- Cuisine: Native American / Fusion
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: Thirty-two g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg