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.
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
Instructions
- In a bowl, combine flour, baking powder, and salt. Gradually add warm water and 1 tbsp oil, mixing until a soft dough forms. Let rest for 10 minutes.
- In a skillet, sauté onion and garlic until fragrant. Add ground meat and cook until browned. Stir in taco seasoning and a splash of water. Cook until thickened.
- Divide dough into 6–8 pieces. Flatten each into a disk on a floured surface. Heat oil to 350°F and fry each disk for 1–2 minutes per side until golden. Drain on paper towels.
- Place fry bread on plates. Top with taco meat, cheese, lettuce, salsa, sour cream, and any optional toppings.
- Serve immediately for best texture.
Notes
- Fry bread can be made ahead and frozen; reheat in a skillet.
- Swap meat with beans or lentils for a vegetarian version.
- Adjust toppings to taste with guacamole, jalapeños, or cilantro.
- Use gluten-free flour for a gluten-free option.
Nutrition
- Serving Size: 1 fry bread taco
- Calories: 380
- Sugar: 2g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 50mg
