Navajo Tacos (Indian Fry Bread) Recipe

These Navajo Tacos bring together crispy, golden fry bread topped with savory taco fillings or a sweet honey drizzle. Whether you’re craving a hearty dinner or a sweet treat, this homemade fry bread is the ultimate base for a delicious meal!

Why You’ll Love This Recipe

• Crispy & Fluffy – The fry bread is perfectly golden on the outside and soft inside.
• Savory or Sweet – Enjoy it taco-style or dusted with powdered sugar and honey.
• Simple Pantry Ingredients – Made with basic ingredients you likely already have.
• Versatile Toppings – Customize with your favorite taco fillings or dessert flavors.

Ingredients

For the Fry Bread:

• All-purpose flour – The base for the dough.
• Baking powder – Gives the fry bread a light, airy texture.
• Kosher salt – Enhances the flavor.
• Butter or ghee – Adds richness and a slight crispiness.
• Whole milk – Creates a soft dough.
• Vegetable oil – For deep frying.

For the Savory Tacos:

• Ground beef – 80/20 blend for the perfect balance of flavor and juiciness.
• Taco seasoning – Store-bought or homemade for seasoning the beef.
• Black beans – Adds extra protein and texture.
• Shredded lettuce – For a fresh, crunchy contrast.
• Plum tomatoes – Diced for a juicy topping.
• Sour cream – A creamy finish.
• Queso sauce or shredded cheese – For extra cheesiness.

For the Sweet Version:

• Honey – Drizzled for a classic sweet fry bread.
• Powdered sugar – Adds a light sweetness.

Full ingredient measurements are in the recipe card below!

How to Make Navajo Tacos

Step 1: Prepare the Dough

1. In a bowl, mix flour, baking powder, salt, and butter until the butter is fully incorporated into small crumbles.
2. Make a well in the center and pour in the milk. Using your hands, bring everything together into a soft dough.
3. Cover with a towel and set aside for 15 minutes to rest.

Step 2: Cook the Taco Meat (for Savory Tacos)

1. In a skillet over medium heat, brown the ground beef and add taco seasoning.
2. Pour in ½ cup of water and stir, breaking up the meat. Cook for 10 minutes.
3. Prepare all other taco toppings in bowls for easy assembly.

Step 3: Roll and Shape the Dough

1. On a clean surface, roll the dough into a log and divide into 12 equal pieces.
2. Roll each piece into a ball and cover with a towel.
3. Using a rolling pin, roll each ball into a 6-inch circle and prick several times with a fork to prevent excessive puffing.

Step 4: Fry the Bread

1. Heat 3 cups of vegetable oil in a deep skillet to 350°F.
2. Carefully lower a dough circle into the hot oil, letting it drape away from you to avoid splashes.
3. The dough will float and puff up almost immediately.
4. Fry for 30 seconds on the first side, then flip. For tacos, gently fold in half and fry for another 30 seconds to form a shell.
5. For flat fry bread (for stacking or dessert), cook until golden brown on both sides.
6. Transfer to a paper towel-lined plate or wire rack to drain excess oil. Repeat with remaining dough balls.

Step 5: Assemble the Tacos

Savory Version:

• Fill each fried bread shell with seasoned ground beef, black beans, lettuce, tomatoes, sour cream, and queso or shredded cheese.

Sweet Version:

• Drizzle each piece of fry bread with honey and dust with powdered sugar.

this Recipe

Pro Tips for Making the Recipe

• Use warm milk – It helps create a soft and pliable dough.
• Let the dough rest – This makes it easier to roll out and results in fluffier fry bread.
• Check the oil temperature – Too hot, and the bread burns; too cool, and it absorbs too much oil.
• Fry in batches – Avoid overcrowding the pan to maintain even cooking.

How to Serve

• For Dinner: Serve with a side of Mexican rice, refried beans, or a simple corn salad.
• For Dessert: Add a scoop of vanilla ice cream on top of the sweet version!

Make Ahead and Storage

Storing Leftovers

• Fry bread: Store cooled fry bread in an airtight container at room temperature for up to 2 days.
• Taco meat: Store cooked taco meat in the refrigerator for up to 4 days.

Freezing

• Uncooked Dough: Wrap tightly and freeze for up to 2 months. Thaw in the fridge before rolling and frying.
• Cooked Fry Bread: Wrap in foil and freeze for up to 2 months. Reheat in the oven at 350°F for 10 minutes.

Reheating

• Fry Bread: Warm in a skillet over medium heat or bake at 300°F for 5-10 minutes.
• Taco Meat: Reheat in a pan over medium-low heat until warmed through.

FAQs

Can I use a different type of meat?
Yes! Ground turkey, chicken, or even shredded beef work great in place of ground beef.

What’s the best way to keep fry bread warm?
Keep them on a baking sheet in a 200°F oven until ready to serve.

Can I make the dough ahead of time?
Yes! The dough can be made up to 24 hours ahead and stored in the fridge. Let it come to room temperature before rolling and frying.

Can I bake the fry bread instead of frying it?
While frying gives the best texture, you can bake them at 400°F for 10-12 minutes, flipping halfway through.

These Navajo Tacos are crispy, golden, and completely customizable! Whether you enjoy them savory or sweet, they’re a must-try dish that’s both fun to make and delicious to eat. Serve them up at your next taco night and watch them disappear!

Print