Indian Fry Bread Tacos
Creamy, crispy, and wildly comforting — these Indian Fry Bread Tacos are an absolute crowd-pleaser.
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Servings: 8 tacos
Calories: 300kcal
Equipment
- Mixing Bowl
- Frying Pan
- Tongs
- Paper Towels
Ingredients
Dry 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
Wet Ingredients
- 1 cup Warm water About 105–115°F (warm to the touch)
Frying Oil
- 2 cups Vegetable or canola oil For shallow frying
Fillings
- 1 pound Seasoned meat Cooked and seasoned
- 1-2 cups Shredded lettuce
- 1 cup Salsa
- 1-2 cups Shredded cheese
Instructions
- 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.
- 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.
Notes
Store cooled fry bread in an airtight container for up to 2 days. Reheat in a 350°F oven for 6–8 minutes to restore crispness.
Nutrition
Calories: 300kcal | Carbohydrates: 40g | Protein: 10g | Fat: 15g | Saturated Fat: 2g | Sodium: 300mg | Potassium: 200mg | Fiber: 2g | Sugar: 1g | Calcium: 100mg | Iron: 2mg