Homemade Navajo Tacos (Indian Fry Bread)
Ingredients
- For the Fry Bread:
- 2 ¼ cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1 cup warm water
- 2 tbsp vegetable oil plus extra for frying
- For the Taco Topping:
- 1 lb ground beef or turkey
- ½ cup diced onions
- 1 clove garlic minced
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp paprika
- Salt and pepper to taste
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- ¼ cup sliced jalapeños optional
- ¼ cup chopped cilantro optional
Instructions
- Prepare the fry bread dough: mix flour, baking powder, salt, warm water, and 2 tbsp oil. Knead lightly for 2–3 minutes, cover, and let rest for 30 minutes.
- Cook the meat filling: sauté onions and garlic, add ground meat, season with chili powder, cumin, paprika, salt, and pepper; cook until browned.
- Shape and fry bread: divide dough into 6–8 portions, flatten to ¼ inch thick circles. Fry in ½ inch vegetable oil for 2–3 minutes per side until golden. Drain on paper towels.
- Assemble tacos: place fry bread on a plate, top with meat, lettuce, tomatoes, cheese, sour cream, and optional toppings. Repeat with remaining portions.
- Serve immediately for best crispiness.
Notes
Fry in batches to maintain oil temperature and crispiness.
Thicker dough = fluffier interior; thinner dough = crispier bread.
Keep fried bread warm in a low oven while finishing remaining batches.
Customize toppings with beans, salsa, avocado, or additional vegetables.
Can make vegetarian using beans, corn, and sautéed vegetables.