This recipe brings you soft, pillowy fry bread that’s perfect for turning into tacos—crisp on the outside and tender on the inside. Top with your favorite fillings for a fun, flavor-packed meal.

Why You’ll Love This Recipe

• The fry bread is delightfully soft and fluffy, with a light crisp when fried.
• It’s a great base for creativity—load it up with meat, beans, veggies, cheese, or even a sweet topping.
• It comes together with simple pantry ingredients and is perfect for a casual dinner or gathering.
• The contrast of warm bread and fresh toppings makes each bite exciting.

Ingredients

For the fry bread:

• 2 cups all-purpose flour
• ½ teaspoon salt
• 1 tablespoon baking powder
• 1 cup warm water
• Vegetable oil for frying (enough to have about 1–2 inches depth in a pan)

For the taco toppings (suggested):

• 1 pound (≈ 450 g) ground beef or chicken
• 2 tablespoons taco seasoning
• 1 can (≈ 415 g) beans (pinto or kidney), drained
• Shredded lettuce
• Diced tomatoes
• Shredded cheddar cheese
• Sour cream
• Salsa
• Sliced avocado or other toppings of your choice

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a large bowl, whisk together the flour, salt, and baking powder.
2. Gradually add the warm water and stir until a soft dough forms.
3. Turn the dough out onto a lightly floured surface and knead for a minute until smooth. Cover and let rest for about 10 minutes.
4. While the dough rests, heat the oil in a deep skillet or heavy-bottomed pan to about 350°F (175°C).
5. Divide the dough into golf-ball sized portions (about 8 pieces). Roll or pat each piece into a disc roughly 6 inches in diameter.
6. Carefully place one dough disc into the hot oil. Fry until golden brown on one side (about 1–2 minutes), then flip and fry the other side until golden. Remove and drain on paper towels. Repeat with remaining discs.
7. While the fry breads are still warm, top each one with your prepared taco fillings: seasoned meat mixture, beans, lettuce, tomatoes, cheese, sour cream, salsa, avocado, etc.
8. Serve immediately while the bread is warm and crisp; enjoy!

Servings and timing

This recipe yields approximately 8 fry breads, serving about 4–6 people depending on how loaded the tacos are.
Prep time: 15 minutes
Cook time: 10 minutes for the fry bread + 10 minutes for toppings
Total time: about 35 minutes

Variations

• Vegetarian: Replace the ground meat with sautéed mushrooms, seasoned tofu, or extra beans.
• Sweet version: Skip the taco toppings and drizzle honey or sprinkle powdered sugar on the warm fry bread.
• Spicy: Add chopped jalapeños or a dash of hot sauce to the taco toppings.
• Herb-infused bread: Mix 1 teaspoon chopped fresh cilantro or parsley into the dough.
• Gluten-free: Use a gluten-free all-purpose flour blend and adjust water as needed for the right consistency.

Storage/Reheating

• Store leftover fry breads in an airtight container at room temperature for up to 1 day.
• To reheat: Preheat the oven to 350°F (175°C), wrap breads in foil, and warm for 5–7 minutes. Or briefly re-fry in hot oil for 20–30 seconds on each side to restore crispness.
• It’s best to assemble tacos just before serving to keep everything fresh and crisp.

FAQs

How hot should the oil be for frying?

The oil should be around 350°F (175°C). Too cool and the bread absorbs oil; too hot and it burns before cooking through.

Can I make the dough ahead of time?

Yes. You can refrigerate the dough for up to 24 hours. Let it come to room temperature before frying.

Can I bake instead of fry?

You can bake the discs brushed lightly with oil at 425°F (220°C) until puffed and golden, but the texture won’t be quite the same.

Why is my fry bread dense?

The dough may have been overworked or the oil was too cool. Knead gently and fry in properly heated oil.

How thick should I roll the dough?

About ¼ inch thick. Thinner dough fries too quickly, thicker dough may remain doughy inside.

Can I use a different flour?

All-purpose flour works best for texture. Whole wheat will make it heavier and less fluffy.

What meat can I use for the tacos?

Ground chicken, turkey, or shredded rotisserie chicken all work beautifully.

Can I freeze fry bread?

Yes. Cool completely, wrap individually, and freeze for up to 2 months. Reheat in the oven until warm and crisp.

What toppings go well with fry bread tacos?

Classic options include seasoned meat, beans, lettuce, tomato, cheese, sour cream, salsa, and avocado.

How do I prevent my fry bread from puffing too much?

Lightly poke the dough with a fork before frying. This helps control air pockets.

Conclusion

Indian Fry Bread Tacos combine soft, golden fry bread with flavorful toppings for a delicious, customizable meal. Perfect for family dinners or gatherings, each taco offers the perfect mix of crisp, fluffy, and savory goodness in every bite.

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