Navajo Tacos (Indian Fry Bread) Recipe

Get ready to dig into a deliciously hearty meal that’s bursting with flavor, color, and crunch—Navajo Tacos (Indian Fry Bread) are the ultimate comfort food! Golden, pillowy fry bread forms the base, topped with savory taco meat, fresh fixings, and a generous dollop of sour cream and salsa. This showstopping dish brings together everything you crave in taco night but with a unique, Native American twist. Whether you’re cooking for family or for friends, Navajo Tacos (Indian Fry Bread) always turn an everyday dinner into a memorable occasion.

this Recipe

Ingredients You’ll Need

The secret to amazing Navajo Tacos (Indian Fry Bread) is starting with basic pantry staples and elevating them with bold Southwest flavors. Every ingredient has a special role, from creating the fluffiest fry bread to giving your taco toppings that perfect kick.

• All-purpose flour: This forms the base of your fry bread, giving it structure and a light crumb.
• Baking powder: Provides the lift you need for airy, puffy bread.
• Salt: Just a touch brings out all the flavors in the dough and the toppings.
• Warm water: Helps bind the dough and activate the baking powder for a perfect rise.
• Vegetable oil: Use this for deep frying the bread—choose a neutral oil for best results.
• Ground beef: Classic, juicy taco meat is the heart of this dish, but you can swap for chicken or beans to suit your taste.
• Small onion: Diced onion infuses the beef with extra savory flavor.
• Taco seasoning: A convenient way to get that hit of zest and spice in every bite.
• Water (for taco meat): Keeps the filling saucy and helps the seasoning blend evenly.
• Shredded lettuce: Adds fresh crunch and vivid green color for a balanced topping.
• Diced tomatoes: Bring a juicy, sweet contrast to the warm fry bread base.
• Shredded cheddar cheese: Don’t be shy—plenty of melty cheese takes these tacos over the top.
• Sour cream: Adds a cool, creamy finish to each bite.
• Salsa: The final flourish of tang and spice; pick your favorite style!

How to Make Navajo Tacos (Indian Fry Bread)

Step 1: Mix the Dough

Begin your adventure by grabbing a large mixing bowl. Whisk together the flour, baking powder, and salt—this ensures the baking powder is evenly distributed so your fry bread lifts beautifully. Drizzle in the warm water slowly, mixing until you have a soft, shaggy dough. Don’t worry if it looks a little sticky at first; that’s exactly what you want!

Step 2: Knead and Rest the Dough

Sprinkle some flour on your work surface, then turn out your dough and knead it lightly—just a couple of minutes until it’s nice and smooth. Now cover the dough with a damp towel and let it rest for about 30 minutes. This gives the gluten a chance to relax, which means your fry bread will be even more tender and pliable.

Step 3: Shape the Bread Rounds

Once rested, divide your dough into six even pieces. Take each piece and roll it out to about a quarter-inch thick circle. This is the perfect thickness for puffiness and chew, so grab your rolling pin (or just use your hands) and get creative with the shapes—each Navajo Tacos (Indian Fry Bread) base doesn’t have to be perfectly round to be delicious.

Step 4: Fry the Bread

Heat 1–2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F. Working one at a time, gently slide your dough rounds into the hot oil. They’ll puff up quickly and become a lovely golden brown in about 1–2 minutes per side. Keep a close eye and flip them once the edges are set and blisters form. When done, transfer each bread to a plate lined with paper towels to drain.

Step 5: Prepare the Taco Meat Filling

While the fry bread is cooling, set a skillet on the stove over medium heat. Brown the ground beef and diced onion together, stirring frequently to break up the meat. When the beef is fully cooked, drain away any excess fat, then sprinkle in the taco seasoning and half a cup of water. Simmer for about 5 minutes until the beef is coated in a thick, fragrant sauce.

Step 6: Assemble the Navajo Tacos (Indian Fry Bread)

Now comes the fun part! Lay a piece of fry bread on each plate, then pile on the seasoned beef, a generous layer of lettuce, handfuls of diced tomato, plenty of cheddar, a big spoonful of sour cream, and a drizzle of salsa. Every bite is crispy, creamy, fresh, and satisfying—the perfect combination in a Navajo Tacos (Indian Fry Bread).

How to Serve Navajo Tacos (Indian Fry Bread)

Garnishes

This is your time to get playful! Shower extra cilantro or scallions over the top, add sliced jalapeños for a spicy kick, or try a squeeze of fresh lime for brightness. Navajo Tacos (Indian Fry Bread) love bold garnishes, so don’t hold back.

Side Dishes

Round out your meal with sides that offer a contrast in flavor and texture. Consider a crisp corn salad, a scoop of pinto beans, or a tangy coleslaw. Classic refried beans or Spanish rice are always welcome companions to Navajo Tacos (Indian Fry Bread).

Creative Ways to Present

Want to really impress? Serve your Navajo Tacos (Indian Fry Bread) on a big platter with toppings in small bowls so everyone can customize their own. Or cut smaller rounds of fry bread for a fun appetizer spread. These tacos also make a fantastic taco bar centerpiece for casual get-togethers.

Make Ahead and Storage

Storing Leftovers

If you end up with extra fry bread or taco toppings, store them separately in airtight containers. Keep the fry bread at room temperature for up to 2 days, and refrigerate the taco meat and fresh toppings. Separate storage keeps everything tasting fresh.

Freezing

Navajo Tacos (Indian Fry Bread) freeze surprisingly well! Once the bread has cooled, wrap each piece individually in plastic wrap and place in a freezer bag. Freeze for up to two months. Thaw at room temperature or overnight in the fridge before reheating.

Reheating

The best way to bring leftover fry bread back to life is by warming it in a 350°F oven for 7–10 minutes. This keeps it crispy outside and soft inside. For the taco meat, gently reheat in a skillet over low heat, adding a splash of water if needed to keep things moist. Add fresh toppings just before serving for the best taste and texture.

FAQs

Can I make Navajo Tacos (Indian Fry Bread) gluten-free?

Absolutely! Swap the all-purpose flour for your favorite gluten-free blend (look for one with xanthan gum for binding), and monitor the dough as you go—gluten-free dough can be a little stickier, so add flour as needed.

What’s the origin of Navajo Tacos (Indian Fry Bread)?

Navajo Tacos (Indian Fry Bread) have a deep Native American heritage, combining traditional fry bread, born from ingenuity and resilience, with modern taco toppings for a dish that’s both historic and deliciously adaptable.

Can I use other meats or make it vegetarian?

Definitely! This recipe is endlessly flexible. Try it with shredded chicken, spiced beans, or even grilled vegetables. The fry bread base complements just about any protein or veggie combo you can imagine.

How do I keep fry bread from getting greasy?

Make sure your oil is at the right temperature before frying—350°F is the magic spot. Too cool, and the bread soaks up oil; too hot, and it browns before it cooks through. Drain each piece on paper towels right after frying for the best results.

Can I prepare the dough ahead of time?

Yes, you can mix and knead the dough up to a day ahead. Cover tightly and refrigerate, then bring to room temperature before shaping and frying. This makes Navajo Tacos (Indian Fry Bread) a little easier to pull off on busy nights!

Final Thoughts

Trust me, once you try Navajo Tacos (Indian Fry Bread), you’ll want to make them part of your regular rotation—they’re just that crave-worthy. Enjoy sharing this meal with the people you love, and don’t be surprised when everyone comes back for seconds!

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