Name: Tacos and Indian Fry Bread – Don’t Lose This Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 45 min
Cuisine: Fusion
Ingredients: 2 cups all-purpose flour; 2 tsp baking powder; 1/2 tsp salt; 3/4 cup warm water; 1 tbsp vegetable oil (plus more for frying); 1 lb ground beef or turkey; 1 small onion, chopped; 2 cloves garlic, minced; 1 tbsp taco seasoning (cumin, chili powder, paprika, oregano, salt); 1 cup shredded cheese (cheddar or monterey jack); 1/2 cup salsa or pico de gallo; 1 cup shredded lettuce; 1/2 cup sour cream or Mexican crema; Optional: guacamole or sliced avocado, jalapeños, cilantro

I’m excited to share this delicious mash-up: tacos served with fluffy, golden Indian fry bread. It’s a celebration of texture and flavor that brings together savory Mexican-style fillings and warm, slightly sweet Navajo fry bread. Here’s everything you need to know to make it—and why it’s impossible to resist.

Tacos and Indian Fry Bread – Don’t Lose This Recipe

Short description

A fusion of Mexican and Native American comfort food: seasoned taco fillings piled on homemade Indian fry bread, for a meal that’s equal parts crunchy, tender, and flavorful.

Why You’ll Love This Recipe

I love how the crispy edges and chewy interior of the fry bread complement the savory, slightly spicy taco filling. It feels indulgent but is surprisingly easy to make. Whether I’m cooking for a casual family dinner or entertaining buddies, this combo always disappears in no time. Plus, the fry bread doubles as a fun vehicle for scooping up all the juicy taco toppings.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Indian fry bread dough (flour, baking powder, salt, water, oil)
Ground beef or turkey, seasoned taco-style
Onion, chopped
Garlic, minced
Taco seasoning blend (cumin, chili powder, paprika, oregano, salt)
Shredded cheese (cheddar or monterey jack)
Salsa or pico de gallo
Lettuce, shredded
Sour cream or Mexican crema
Optional: guacamole or sliced avocado, jalapeños, cilantro

directions

Make the fry bread dough: In a bowl, combine flour, baking powder, and salt. Gradually add warm water and a bit of oil, mixing until a soft, pliable dough forms. Let it rest while I prepare the filling.
Prepare taco filling: In a skillet, sauté chopped onion and garlic until fragrant. Add the ground meat, breaking it up with a spoon. Once browned, stir in taco seasoning and a splash of water, cooking until thickened. I taste and adjust seasoning.
Shape and fry the bread: Divide dough into equal pieces (about golf-ball size). On a floured surface, gently flatten each into a round disk. Heat oil in a deep skillet to about 350°F (175°C). Fry each disk until puffed and golden on both sides, about 1–2 minutes per side. Drain on paper towels.
Assemble tacos: Place a warm piece of fry bread on a plate. Spoon taco meat over it, then top with cheese, lettuce, salsa, sour cream, and any extras.
Serve immediately so the fry bread stays crisp on the edges and soft inside.

Servings and timing

Servings: Makes about 6–8 fry breads, serving 4–6 people depending on appetite.
Prep time: 15 minutes
Rest time: 10 minutes for dough
Cook time: 20 minutes
Total time: Approximately 45 minutes

Variations

Vegetarian: Swap meat for seasoned black beans or spiced lentils.
Chicken twist: Use shredded rotisserie chicken tossed in taco seasoning.
Sweet-savory: After frying, dust the finish with a mix of lime zest and coarse salt. It adds a bright twist.
Breakfast version: Top fry bread with scrambled eggs and melted cheese in the morning.

storage/reheating

I like to store leftover fry breads and taco filling separately in airtight containers in the fridge for up to 3 days. To reheat bread, I warm it in a skillet over medium heat for a minute on each side to restore crispiness. The taco meat reheats well in the microwave or on the stovetop with a splash of water.

FAQs

How do I know my oil is hot enough for frying the bread?

I drop a small piece of dough into the oil—if it bubbles and floats immediately, the oil is ready at about 350°F.

Can I make the dough ahead of time?

Yes! I can mix dough the night before, wrap it tightly, and refrigerate. I let it come to room temperature before frying.

Is it possible to bake the fry bread instead of frying?

You can brush dough with oil and bake at 425°F until puffed and golden, but it won’t be as crispy or puffy as fried.

Can I freeze the fry bread?

Yes, after cooling, I wrap them in foil and freeze. To reheat, I thaw briefly and warm in a skillet.

Any tips for gluten-free or dairy-free versions?

Sure! Use a gluten-free all-purpose flour blend, and swap dairy-based cheese and sour cream for plant-based alternatives.

Conclusion

I adore how this recipe brings together two comfort-food traditions in one irresistible dish. The crispy-on-the-outside, soft-on-the-inside fry breads paired with the zesty taco filling always hit the spot. Give it a try for your next gathering—or just because. I guarantee it’ll become a favorite in your kitchen.