I’m sharing my Indian Fry Bread Tacos recipe that combines fry bread with seasoned beef, beans, and classic taco-style toppings.

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I can’t resist saying yes to these soft, puffy Indian Fried Bread Tacos, they somehow turn a regular weeknight into something a little wild. I love the way all purpose flour makes the bread pillowy yet slightly chewy, and how a simple, seasoned ground beef filling brings that savory punch my family fights over.

I found an Indian Fry Bread Recipe Easy that convinced me to try a new twist, and serving them like Navajo Fry Bread Tacos felt almost ceremonial. They’re messy, bold, and weirdly comforting, you’ll want to hide the last one but you probably wont.

Ingredients

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All purpose flour: Builds the chewy base, mostly carbs, little protein or fiber.
Baking powder: Leavens the dough, adds fluff, not a nutrient, just kitchen chemistry.
Vegetable oil: Gives crisp fried edges, calorie dense, no real vitamins.
Ground beef: Packed with protein and iron, very savory, can be high in fat.
Refried beans: Good source of fiber and plant protein, creamy and filling.
Shredded lettuce: Fresh crunch, very low calorie, adds a clean cool bite.
Diced tomatoes: Juicy, mild acidity and vitamin C, brightens richer fillings.
Cheese: Melty fat and protein, lots of flavor, makes tacos feel indulgent.
Sour cream: Creamy tang, adds richness and a bit of calcium.
Cilantro and lime: Herb and citrus pair that brightens and cuts through heaviness.

Ingredient Quantities

3 cups all purpose flour

1 tablespoon baking powder

1 teaspoon fine salt

1 tablespoon granulated sugar

1 to 1 1/4 cups warm water

2 tablespoons vegetable oil (for the dough)

about 2 cups vegetable oil for frying

1 pound ground beef

1 small yellow onion, finely chopped

2 cloves garlic, minced

1 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/2 teaspoon dried oregano

1 teaspoon kosher salt, or to taste

1/2 teaspoon black pepper

1/2 cup tomato sauce or salsa

1/2 cup beef broth or water

1 can 15 oz refried beans or canned pinto beans

2 cups shredded lettuce

1 to 1 1/2 cups diced tomatoes (about 2 medium)

2 cups shredded cheddar or Mexican blend cheese

1 cup sour cream or Mexican crema

1/2 cup chopped fresh cilantro

2 limes, cut into wedges

1/4 cup pickled jalapenos, optional

1/4 cup diced red onion, optional

How to Make this

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1. Make the dough: whisk 3 cups all purpose flour, 1 tablespoon baking powder, 1 teaspoon fine salt and 1 tablespoon granulated sugar in a bowl; stir in 2 tablespoons vegetable oil then add 1 cup warm water slowly (add up to 1/4 cup more if it seems dry) until a soft shaggy dough forms, knead about 4 to 5 minutes until smooth, cover and let rest 20 to 30 minutes.

2. While dough rests brown the beef: heat a skillet over medium high, add 1 pound ground beef and 1 small finely chopped yellow onion, cook until no pink remains and onion is soft, add 2 cloves minced garlic and cook 30 seconds.

3. Season the beef: stir in 1 tablespoon chili powder, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1 teaspoon kosher salt (or to taste) and 1/2 teaspoon black pepper; cook a minute then add 1/2 cup tomato sauce or salsa and 1/2 cup beef broth or water, simmer until slightly thickened, about 6 to 8 minutes.

4. Warm the beans: heat 1 can (15 oz) refried beans or canned pinto beans in a small pot, if whole pinto beans mash them gently and add a splash of broth or water so they spread easily; keep warm and season with a little salt if needed.

5. Heat the frying oil: pour about 2 cups vegetable oil into a heavy skillet or medium pot and warm to 350 to 375 F, or test by dropping a small bit of dough in the oil it should sizzle and brown fairly quick; tip, use a thermometer if you can, or a wooden spoon handle the oil should bubble around it.

6. Shape the fry breads: divide rested dough into 8 to 10 balls (golf to tennis ball size), use lightly oiled hands to flatten each into roughly 6 inch rounds, keep center a bit thicker than edges so they puff, don’t overwork them and let shaped rounds sit a few minutes while oil heats.

7. Fry the breads: cook 2 at a time in hot oil until puffed and golden, about 1 to 2 minutes per side, flip once, transfer to paper towels to drain and keep warm in a low oven (about 200 F) tented with foil so they stay soft.

8. Assemble tacos: spread a spoonful of warm refried beans on each fry bread, top with a generous scoop of seasoned beef, then add shredded lettuce, 1 to 1 1/2 cups diced tomatoes, 2 cups shredded cheddar or Mexican blend cheese and a dollop of 1 cup sour cream or Mexican crema.

9. Finish and serve: sprinkle 1/2 cup chopped fresh cilantro, squeeze lime wedges over each, add 1/4 cup pickled jalapenos and 1/4 cup diced red onion if you like extra kick, serve immediately so the bread stays soft and fluffy.

Equipment Needed

1. Large mixing bowl (for the dough and whisking dry ingredients)
2. Measuring cups and spoons
3. Whisk and a rubber spatula (you’ll use both)
4. Heavy skillet (cast iron is best) for browning the beef
5. Small saucepan for warming the beans
6. Deep heavy skillet or medium pot for frying (or a Dutch oven) and a candy/fry thermometer if you got one
7. Tongs and a slotted spoon or spider for turning and removing fry bread
8. Baking sheet plus foil or paper towels to drain and keep breads warm in the oven
9. Knife, cutting board and a cheese grater for toppings

FAQ

How do I know when the fry bread dough is ready?

The dough should be smooth, slightly tacky but not sticky, and easy to shape. Start with 1 cup warm water and add up to 1/4 cup more only if it feels dry. Let it rest 20 to 30 minutes so the gluten relaxes, that makes it puff when fried. Dont overwork it or the breads will be tough.

What oil temp should I fry at and how do I keep it steady?

Aim for about 350 to 375 F. Use a deep-fry or candy thermometer if you got one. No thermometer? Drop a small pea sized bit of dough in: it should sizzle and float, browning in 30 to 45 seconds. Lower heat if browning too fast, raise if oil gets too cool.

Can I make things ahead or freeze extras?

Yes. You can make the dough and chill it up to 24 hours, bring it to room temp before frying. Fried breads keep in the freezer well, stacked with parchment between, for up to 2 months. Reheat in a 350 F oven on a rack so they crisp back up, dont microwave or they get soggy.

How do I stop the tacos from getting soggy?

Assemble just before eating. Put a thin layer of cheese or refried beans on the fry bread first as a moisture barrier, drain any extra salsa, and dont overload with wet toppings. Serve lime wedges so folks can dress them at the table.

Can I make these vegetarian or swap the beef?

Totally. Use seasoned lentils, crumbled tofu, textured soy, or black/pinto beans spiced the same way as the beef. Shredded chicken or turkey works too, just adjust the salt and liquid so the filling isnt runny.

How many tacos does this recipe make and any quick serving tips?

You should get about 8 to 10 medium sized fry breads from 3 cups flour, so 8 to 10 tacos. Keep taco toppings in separate bowls for a build-your-own station, warm the fillings and breads briefly before serving, and offer pickled jalapenos, extra cilantro and lime for brightness.

Indian Fry Bread Tacos Recipe Substitutions and Variations

All‑purpose flour: swap for whole wheat pastry flour or a 1:1 gluten free baking blend with xanthan gum; expect a slightly denser or crumbly fry bread, add an extra tablespoon or two of warm water if the dough seems dry.
Ground beef: use ground turkey or shredded rotisserie chicken; turkey is leaner so add a tablespoon of oil when browning, chicken gives a lighter, juicier taco filling.
Refried beans: replace with mashed canned black beans or mashed pinto beans (season with a little cumin and salt); same texture, but a different flavor profile.
Sour cream or Mexican crema: swap for plain Greek yogurt or thin sour cream with a splash of milk to mimic crema; yogurt is tangier and thicker but works great.

Pro Tips

1. Don’t overwork the dough. Add the warm water slowly until it just comes together and knead only until smooth and elastic. If you keep working it the breads get chewy instead of pillowy, so stop when it feels soft and springs back a little.

2. Keep the oil steady, not screaming hot. Aim for around 350 to 375 F with a thermometer, and lower the heat a bit between batches if the breads brown too fast. No thermometer? Drop a tiny pinch of dough in the oil, it should sizzle and float up quickly but not burn in 10 seconds or so.

3. Prevent soggy tacos by drying wet toppings ahead of time. Drain and pat tomatoes, and shred the cheese finely so it melts fast. Also spread the beans first as a moisture barrier, but add lettuce, crema and cilantro right before serving so they stay crisp and fresh.

4. Hold and reheat smartly. Stack fried breads loosely on a rack and cover with a clean towel or foil to trap gentle steam so they stay soft. If you need to keep many warm, use a low oven around 200 F for short periods, and reheat quickly in a hot skillet or oven instead of microwaving so they dont get gummy.

Indian Fry Bread Tacos Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I’m sharing my Indian Fry Bread Tacos recipe that combines fry bread with seasoned beef, beans, and classic taco-style toppings.

Servings

servings

Calories

639

kcal

Equipment: 1. Large mixing bowl (for the dough and whisking dry ingredients)
2. Measuring cups and spoons
3. Whisk and a rubber spatula (you’ll use both)
4. Heavy skillet (cast iron is best) for browning the beef
5. Small saucepan for warming the beans
6. Deep heavy skillet or medium pot for frying (or a Dutch oven) and a candy/fry thermometer if you got one
7. Tongs and a slotted spoon or spider for turning and removing fry bread
8. Baking sheet plus foil or paper towels to drain and keep breads warm in the oven
9. Knife, cutting board and a cheese grater for toppings

Ingredients

3 cups all purpose flour
1 tablespoon baking powder
1 teaspoon fine salt
1 tablespoon granulated sugar
1 to 1 1/4 cups warm water
2 tablespoons vegetable oil (for the dough)
about 2 cups vegetable oil for frying
1 pound ground beef
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
1 teaspoon kosher salt, or to taste
1/2 teaspoon black pepper
1/2 cup tomato sauce or salsa
1/2 cup beef broth or water
1 can 15 oz refried beans or canned pinto beans
2 cups shredded lettuce
1 to 1 1/2 cups diced tomatoes (about 2 medium)
2 cups shredded cheddar or Mexican blend cheese
1 cup sour cream or Mexican crema
1/2 cup chopped fresh cilantro
2 limes, cut into wedges
1/4 cup pickled jalapenos, optional
1/4 cup diced red onion, optional

Directions

Make the dough: whisk 3 cups all purpose flour, 1 tablespoon baking powder, 1 teaspoon fine salt and 1 tablespoon granulated sugar in a bowl; stir in 2 tablespoons vegetable oil then add 1 cup warm water slowly (add up to 1/4 cup more if it seems dry) until a soft shaggy dough forms, knead about 4 to 5 minutes until smooth, cover and let rest 20 to 30 minutes.
While dough rests brown the beef: heat a skillet over medium high, add 1 pound ground beef and 1 small finely chopped yellow onion, cook until no pink remains and onion is soft, add 2 cloves minced garlic and cook 30 seconds.
Season the beef: stir in 1 tablespoon chili powder, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1 teaspoon kosher salt (or to taste) and 1/2 teaspoon black pepper; cook a minute then add 1/2 cup tomato sauce or salsa and 1/2 cup beef broth or water, simmer until slightly thickened, about 6 to 8 minutes.
Warm the beans: heat 1 can (15 oz) refried beans or canned pinto beans in a small pot, if whole pinto beans mash them gently and add a splash of broth or water so they spread easily; keep warm and season with a little salt if needed.
Heat the frying oil: pour about 2 cups vegetable oil into a heavy skillet or medium pot and warm to 350 to 375 F, or test by dropping a small bit of dough in the oil it should sizzle and brown fairly quick; tip, use a thermometer if you can, or a wooden spoon handle the oil should bubble around it.
Shape the fry breads: divide rested dough into 8 to 10 balls (golf to tennis ball size), use lightly oiled hands to flatten each into roughly 6 inch rounds, keep center a bit thicker than edges so they puff, don’t overwork them and let shaped rounds sit a few minutes while oil heats.
Fry the breads: cook 2 at a time in hot oil until puffed and golden, about 1 to 2 minutes per side, flip once, transfer to paper towels to drain and keep warm in a low oven (about 200 F) tented with foil so they stay soft.
Assemble tacos: spread a spoonful of warm refried beans on each fry bread, top with a generous scoop of seasoned beef, then add shredded lettuce, 1 to 1 1/2 cups diced tomatoes, 2 cups shredded cheddar or Mexican blend cheese and a dollop of 1 cup sour cream or Mexican crema.
Finish and serve: sprinkle 1/2 cup chopped fresh cilantro, squeeze lime wedges over each, add 1/4 cup pickled jalapenos and 1/4 cup diced red onion if you like extra kick, serve immediately so the bread stays soft and fluffy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.