Indian Fry Bread Tacos
Creamy, crispy, and utterly comforting — these Indian Fry Bread Tacos are a delightful mash-up of fluffy fry bread and savory taco fillings that will have everyone asking for seconds.
Servings: 8 servings
Equipment
- Mixing Bowl
- Frying Pan
- Rolling Pin
- Tongs
Ingredients
Dough Ingredients
- 2 cups all-purpose flour measured and leveled
- 1/2 teaspoon salt fine or kosher, adjust to taste
- 1 tablespoon baking powder for puffiness
- 1 cup warm water about 100 to 110°F, not hot
Frying Ingredients
- 2-3 cups vegetable oil for frying, enough to have 1 to 2 inches in the pan
Fillings
- 1 pound seasoned cooked meat or refried/black beans
- 1-2 cups shredded lettuce
- 1 cup salsa
- 1-2 cups shredded cheese
Optional toppings
- sour cream
- sliced onions
- avocado
Instructions
- In a mixing bowl, combine the flour, salt, and baking powder. Whisk briefly to distribute the leavening evenly.
- Gradually pour in the warm water and mix until a shaggy dough forms. Use a wooden spoon or your hand to bring it together.
- Knead the dough on a floured surface until smooth, about 5 minutes. It should be soft but not sticky — add a dusting of flour if needed.
- Cover the dough and let it rest for about 30 minutes at room temperature.
- Heat oil in a frying pan over medium heat. Test with a small dough scrap — it should sizzle and rise.
- Divide the rested dough into balls (about 8 for medium-size) 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.
- Remove and let drain on paper towels. Keep finished fry breads warm in a single layer on a baking sheet in a low oven if making a batch.
- Assemble your tacos with your choice of fillings such as seasoned meat, shredded lettuce, salsa, and cheese. Serve immediately while warm.
Notes
Store leftover fry bread in an airtight container in the refrigerator for up to 2 days. Keep toppings separate to avoid sogginess.