Taco Tuesday just got an upgrade with Navajo Tacos (also known as Native American fry bread or Indian Tacos). Instead of a tortilla, these tacos use soft, fluffy, golden fry bread as the base, piled high with seasoned meat, beans, fresh vegetables, and your favorite taco toppings for a hearty, satisfying meal.
Indian Tacos offer a comforting, flavorful alternative to traditional tacos. The fry bread has a crisp exterior and a tender interior that contrasts beautifully with savory taco fillings. Whether served savory or sweet, fry bread is versatile and rooted in history, making these tacos both delicious and meaningful.
If you haven’t tried Indian fry bread before, you’re in for a treat. Each bite is a balance of crisp and pillowy texture, and the bread holds up well to generous toppings. These Navajo Tacos are an excellent option for family dinners, potlucks, or any time you want a memorable twist on classic tacos.
The origin of Navajo fry bread dates to the late 1800s. After the Navajo people were displaced and given limited rations of government-supplied staples, they adapted those ingredients into a simple, versatile bread that could be fried. With few resources available on the new land, fry bread became a central and enduring part of Navajo foodways—served both sweet and savory, and easily prepared with a short list of pantry ingredients.
What You’ll Need
Scroll to the recipe section below for a printable version of the full recipe card.
- All-purpose flour
- Baking powder
- Salt
- Hot water
- Oil for frying
For toppings, use standard taco components: seasoned ground beef or pork, beans, shredded lettuce, diced tomatoes, cheese, sour cream, salsa, and guacamole. Regional variations include green chile pork or refried beans — feel free to customize to taste.
How To Make Indian Tacos
- Make the fry bread dough. In a large bowl, whisk together flour, baking powder, and salt. Slowly pour in hot water while stirring with a wooden spoon until a rough dough forms. Cover and let the dough rest for 1–2 hours to relax the gluten and make it easier to roll.
- Portion the dough. Break the dough into pieces about the size of a golf ball. If sticky, dust lightly with flour.
- Roll into disks. On a lightly floured surface, use a rolling pin to flatten each ball into a roughly 6-inch circle. Keep the disks covered with a towel or plastic wrap while you work. You can separate layers with parchment or wax paper and stack them for convenience.
- Fry. Heat about 1 inch of oil in a heavy skillet or Dutch oven over medium-high heat until the oil reaches about 360°F (180°C). Fry 1–2 disks at a time, careful not to overcrowd the pan. Cook each side 1–2 minutes, until the bread puffs and turns golden brown. Drain briefly on paper towels.
- Assemble. Top each piece of fry bread with seasoned taco meat or beans and your preferred toppings. Serve warm.
Recipe Tips & Suggestions
- Scale the batch. The recipe yields a generous number of fry breads. Halve the quantities for a smaller group or double them for a crowd.
- Best eaten fresh. Fry bread is most enjoyable the day it’s made. Leftovers can be stored airtight for 1–2 days but will lose crispness and are hard to fully revive.
- Liquid variations. Some cooks use warm milk instead of water for a slightly richer flavor; both methods work. Warm liquid helps the dough come together smoothly.
- Sweet option. If you have extra fry breads, serve them as dessert: dust with cinnamon sugar, powdered sugar, or drizzle with honey for a simple, delicious treat.
- Let dough relax. If the dough snaps back while rolling, let it rest 15 minutes and try again to loosen the gluten.
Serving Suggestions
Navajo Indian Tacos are hearty, so pair them with light sides. Refried beans or black beans complement the dish well and stretch the meal inexpensively. Fresh toppings such as guacamole, pico de gallo, and restaurant-style salsa add brightness and contrast to the rich flavors. For a decadent option, serve with a warm queso dip on the side.
More Mexican-Inspired Recipes
- Sheet Pan Tacos
- Rotisserie Chicken Tacos
- Chipotle Shrimp Tacos
- Walking Tacos
- Chicken Fajita Bowls
Indian Tacos (Indian Fry Bread)
Soft, fried Navajo fry bread topped with seasoned meat, beans, and classic taco toppings. A comforting, crowd-pleasing dish perfect for casual dinners and gatherings.
Ingredients
Fry Bread
- 3 1/2 cups all-purpose flour
- 1 Tablespoon baking powder
- 1 1/2 teaspoons salt
- 1 1/2 cups hot water
- Oil for frying
Toppings
- 2 pounds lean ground beef (or desired protein)
- 2 packets taco seasoning
- 15 oz kidney beans, drained and rinsed
- Shredded lettuce
- Diced tomatoes
- Sour cream, cheese, salsa, and guacamole as desired
Instructions
To Make Fry Bread
- In a large bowl, combine flour, baking powder, and salt. Gradually add hot water and stir with a wooden spoon until a rough dough forms. Cover and let rest 1–2 hours.
- Divide dough into golf-ball-sized pieces. Dust lightly with flour if sticky, then roll each into a 6-inch circle on a floured surface. Keep covered while preparing others.
- Heat 1 inch of oil in a heavy skillet to about 360°F (180°C). Fry 1–2 disks at a time until puffed and golden, 1–2 minutes per side. Drain on paper towels.
To Make Tacos
- In a large skillet, brown ground beef over medium-high heat, breaking up any lumps. Drain excess grease. Add taco seasoning with the water called for on the seasoning packet and the drained beans. Simmer until thickened.
- Top each warm fry bread with the meat and bean mixture, then add shredded lettuce, diced tomatoes, sour cream, cheese, salsa, and other preferred toppings. Serve immediately.
Nutrition (approx.)
Calories: 290 kcal | Carbohydrates: 29 g | Protein: 18 g | Fat: 11 g
Additional Info
Author: Erin Sellin
Course: Dinner Recipes | Cuisine: American
Servings: 15 | Calories per serving: 290
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