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Change up your boring dinner routine with this easy recipe for Fry Bread Tacos (aka Navajo Tacos). A quick and simple bread dough is quickly fried and then topped with your favorite taco toppings!
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My first experience with Fry Bread Tacos was about 17 or 18 years ago from my Aunt Tammy. At the time, she lived two doors down from me and she gave me all kinds of recipes or ideas for recipes. Since I was young and really, just starting out in life, those recipes were very needed. At the time, I think I had one cookbook to my name? My Aunt Tammy was very good at knowing how to stretch a buck and I swear, she could make an entire meal out of what almost seemed like nothing.
Needless to say, many of those recipes she gave me became the starting place for me in the kitchen. Many of Aunt Tammy’s recipes were from-scratch and for things that you could easily make at home to save yourself a few dollars at the store.
Making the tacos
Fry Bread is one of those things my family only has two or three times a year – but every single time I make it, I’m taken back to my Aunt Tammy’s house when she first told me about them! This is one of those recipes that is sooooo easy! Seriously, easy! I love how the bread puffs up and it really is the perfect vessel for holding all of your taco fixings! Feel free to use your choice of beans and meat. For this night, we went with refried beans and ground beef – but it is equally delicious with shredded chicken and pinto beans or pork carnitas with black beans. Whatever combo you choose, you can’t go wrong! Of course, add your favorite taco topping to make this a grand slam meal! Enjoy!
*Side note for my blogging buds, Kathe & Evelyn – when are were getting together for Fry Bread Tacos and margaritas?! 😉
Have you ever tried Fry Bread Tacos before? I would love for you to tell me your favorite way to top Fry Bread Tacos in the comments!
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Ingredients
For the fry bread
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 4 cups oil for frying, or as needed
For the tacos
- 1 lb. taco seasoned meat, beef, pork or chicken
- 2 cups your favorite beans, refried, pinto, kidney, black
- 3 cups shredded lettuce
- 1 cup Cheddar cheese, shredded, 4 oz.
- 1 large tomato, chopped
Additional ingredients for serving
- Salsa, sour cream, guacamole, taco sauce (if desired)
Instructions
- In a medium bowl, stir together the flour, baking powder, and salt. Stir in milk with a wooden spoon and mix until the dough comes together. Add more flour if necessary to be able to handle the dough. On a floured surface, knead the dough until smooth, at least 5 minutes. Let the dough rest for 5 minutes.
- Heat oil in a large, deep heavy skillet to 375°F. Oil should be about 1 1/2 inches deep. Divide dough into 4 to 6 pieces and use a rolling pin to shape dough into ¼-inch thickness circles.
- Fry breads in the hot oil until golden on both sides, turning only once. Drain on paper towels.
- Top fry bread with your choice of beans, choice of taco seasoned meat, lettuce, cheese and tomatoes. Top with your choice of additional ingredients, such as salsa, sour cream, guacamole or taco sauce.
Notes
- Always make your own fry bread – it goes fast and is worth the time!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have been looking for this recipe for over 20 years. Back in the ’80s, there was a restaurant, Mexican, that served this taco. It was called the “Puffed Taco.” The restaurant closed and I have wanted to find someone who knew how to prepare this or a restaurant that served it. Now, I can make it myself. Thank you.
I’ve been doing something like this since I was 13. My friend and I decided to experiment one day and the only difference is we used flour tortillas after turning we would put a slice of cheese on it. Then take it out and put on towel for a minute. Put our beans, meat, lettuce, shredded cheese, tomatoes, guacamole, sour cream, salsa on them and then get a knife and fork and enjoy. If you use a tortilla for this, use a fork or you might end up wearing it instead. We learned the hard way. We called them Kandeans, parts of both of our names.
Growing up in MN they were called Uffda Tacos and they were one of my grandma’s favorite dinners. She used yeast bread dough. Thank you for this recipe it, it brought back great memories of snowy, winter evenings frying up the dough with her.
From the name uffda that is obviously a Norwegian word. There are sizable Norwegian settlements in Minnesota. Family history tales of Scandinavians in dire times of want how they made bread from the bark of trees. Never heard of fry bread. First time I had it around here was a local church that helped Native Americans. Some of them from out west visited the church and made these incredible Indian tacos as a benefit. They totally sold out everything they made. Most incredible taste that I have ever had everything was just perfect
Could you make it with pre-made dough? I use pizza dough for a lot of things and it generally works out. Wondering if that would work here?
I’ve never tried it, but if you do, I would love to hear your thoughts!
I follow WW and frying would throw this into many points. Wonder if they can be baked in oven?
Unfortunately, I’m not familiar enough with WW to give you the points and I would hate to be wrong. These can probably be baked in the oven, but it will more than likely change the outcome slightly.
Could you make these in an air fryer????
I bet you probably can, although I’ve personally never tried it. If you do or did, I would love to know how it turned out for you.
Have you tried the Fry Bread in an air fryer? Thanks!
Think I could use almond flour to make them carb friendly??
I have never tried making them using almond flour. You may need to make some adjustments (like adding some egg for a binder), but I’m really not sure? If you try it, I would love to hear back from you on how it went.
Can these be fried ahead of time?
I’ve never tried, but I think it would be ok. If you try it, I would love to know how it turned out for you.
Please help me every time I hit print it takes me back to the same page. I would love to try your recipes but need to copy first and I can’t. Thanks Pat Crane
I’m so sorry Pat! Is there any way you can send me a screenshot to lovebakesgoodcakes@gmail.com so I can see what you are seeing?
I also make them shake them in bag with cinnamon an sugar, also add some “spices” to the dough use it as bread for spagetti night.