Indian Fry Bread Tacos

Name: Indian Fry Bread Tacos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 cups All-purpose flour (Measured and leveled); 1/2 teaspoon Fine-grain salt (Mixed into the dry ingredients); 1 tablespoon Baking powder (Measured and sifted into the flour); 1 cup Warm water (About 105–115°F (warm to the touch)); 2 cups Vegetable or canola oil (For shallow frying); 1 pound Seasoned meat (Cooked and seasoned); 1-2 cups Shredded lettuce; 1 cup Salsa; 1-2 cups Shredded cheese

Delicious Indian fry bread tacos filled with savory ingredients.

Jump to Recipe Print Recipe

Creamy, crispy, and wildly comforting — these Indian Fry Bread Tacos are an absolute crowd-pleaser. Picture pillowy fried bread that puffs up golden and crunchy on the outside, ready to cradle savory seasoned meat, shredded lettuce, fresh salsa, and a sprinkle of cheese. Fun fact: fry bread has deep cultural roots and is often served at community gatherings, turning any weeknight into a celebration. This recipe is special because it’s simple, quick to prepare, and perfectly family-friendly — everyone can help shape and top their own tacos. If you love easy handheld meals, you might also enjoy a cozy baked treat like this apple cinnamon bread for dessert after dinner. Ready to make something delicious? Let’s get frying!

What is Indian Fry Bread Tacos?

Have you ever wondered why they’re sometimes called fry bread tacos, Indian tacos, or Navajo tacos? It’s a playful mash-up of fluffy fried dough and taco-style toppings — basically, why choose between bread and tacos when you can have both? Some say the name comes from the joy of piling every favorite taco topping onto a warm, fried round of dough. After a bite you might agree with the old kitchen wisdom that “the way to a man’s heart is through his stomach.” So grab a spoonful of salsa and jump in; I promise you’ll be smiling by the second bite. Try this recipe and see why it’s stuck around at potlucks and family tables for generations.

Why You’ll Love This:

The main highlight is the bread itself: light, puffy centers with crisp golden edges that contrast beautifully with saucy, savory fillings. Making them at home saves money — store-bought fry bread or restaurant plates can add up, but a few pantry staples make a large batch for far less. And the toppings? Endless. From spicy seasoned beef and cool shredded lettuce to tangy salsa and melty cheese, each bite is a delicious mix of textures and flavors. If you enjoy layered comfort dishes, these tacos are a fun cousin to other playful handhelds on the blog — try pairing flavors inspired by our apple pie cheesecake tacos recipe for a creative dessert twist. Don’t wait — make a batch and invite someone to share.

How to Make:

Quick Overview

This recipe is easy and satisfying: a simple dough that rests briefly, then quick shallow-frying turns it into warm, puffy bread ready to hold your favorite taco fillings. Preparation is straightforward — mix, knead, rest, and fry — with a mix of soft interior and crispy exterior that’s absolutely irresistible. Prep time: about 15 minutes active, 30 minutes resting. Cook time: about 10–15 minutes total depending on batch size. Total time: roughly 55 minutes.

Ingredients

2 cups all-purpose flour, measured and leveled
1/2 teaspoon salt, fine-grain, mixed into the dry ingredients
1 tablespoon baking powder, measured and sifted into the flour
1 cup warm water, about 105–115°F (warm to the touch)
Oil for frying, about 2 cups vegetable or canola oil for shallow frying
Fillings of choice, examples below: seasoned meat (about 1 pound, cooked and seasoned), shredded lettuce (1–2 cups), salsa (1 cup), shredded cheese (1–2 cups)

Directions

In a mixing bowl, combine the flour, salt, and baking powder.
Gradually pour in the warm water and mix until a dough forms.
Knead the dough on a floured surface until smooth, about 5 minutes.
Cover the dough and let it rest for about 30 minutes.
Heat oil in a frying pan over medium heat. Use enough oil to come about 1/4 inch up the sides of the pan.
Divide the rested dough into balls (about 8 medium balls) and flatten each ball into a circle about 1/4 inch thick. Use your fingers or a rolling pin and keep a little flour handy.
Fry the flattened dough in the hot oil until golden brown and puffy on both sides, about 2-3 minutes per side. Flip gently with tongs.
Remove and let drain on paper towels for a minute to remove excess oil.
Assemble your tacos with your choice of fillings like seasoned meat, shredded lettuce, salsa, and cheese. Serve warm and enjoy.

Indian Fry Bread Tacos

What to Serve With:

Classic toppings: seasoned ground beef or shredded chicken, refried beans, shredded lettuce, diced tomatoes, chopped onions, and grated cheddar or Monterey Jack.
Fresh sides: a crisp corn salad, Mexican street corn salad, or a simple lime-and-cilantro slaw balances the fried bread.
Sauces: creamy chipotle sauce, tangy salsa verde, or a cool cilantro-lime crema are perfect for drizzling.
Drinks: iced tea, a citrusy agua fresca, or an ice-cold beer for adults complement the rich, savory flavors.

Top Tips for Perfecting:

Dough texture: If the dough feels sticky, add a tablespoon of flour at a time until manageable. If it’s dry, wet your hands and knead briefly.
Oil temperature: Use a thermometer if you have one — 350–375°F is ideal. Too hot and the bread burns; too cool and it absorbs oil.
Frying method: Don’t overcrowd the pan. Fry in batches to keep the oil temperature steady and the bread puffed.
Flavor boost: Add a teaspoon of sugar to the dough for a hint of caramelization, or fold in minced garlic for a savory twist.
Toppings: Warm fillings slightly before assembling to keep the fry bread from getting soggy too quickly.

Storing and Reheating Tips:

Refrigeration: Store cooled fry bread in an airtight container for up to 2 days. Separate layers with parchment paper to prevent sticking.
Freezing: Freeze individual pieces wrapped in plastic and placed in a freezer-safe bag for up to 1 month. Thaw overnight in the refrigerator.
Reheating: Reheat in a 350°F oven for 6–8 minutes or in a skillet over medium heat for 1–2 minutes per side to restore crispness. Avoid the microwave if you want to keep the exterior crisp.

FAQs

Can I make the dough ahead of time?
Yes. After kneading, cover and refrigerate the dough for up to 24 hours. Bring to room temperature before shaping and frying.

Is there a gluten-free option?
You can try a gluten-free all-purpose flour blend, but texture may vary. Add a binder like xanthan gum if your blend doesn’t already include it.

How do I keep the fry bread from becoming greasy?
Make sure the oil is hot enough (350–375°F) and drain the fried bread on paper towels immediately. Avoid overcrowding the pan which lowers oil temperature.

Can I bake these instead of frying?
Baking won’t produce the same puff and crisp exterior, but you can brush rounds with oil and bake at 425°F for 8–10 minutes, flipping halfway, for a lighter version.

What fillings work best for vegetarian or vegan versions?
Try seasoned black beans, grilled vegetables, avocado, pico de gallo, and vegan cheese or a cashew crema for a delicious plant-based taco.

Conclusion

These Indian Fry Bread Tacos are a delightful combination of crispy, puffy bread and your favorite taco toppings — simple, budget-friendly, and endlessly customizable. They’re perfect for busy weeknights, potlucks, or a fun family cooking night. Give this recipe a try, share it with friends, and enjoy that warm, comforting feeling of homemade food bringing people together. For more background and a different take on the classic, check out this detailed Navajo Tacos (Indian Fry Bread) – House of Nash Eats article.