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Soft and Fluffy Indian Fry Bread Tacos

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Soft and fluffy Indian Fry Bread Tacos feature golden, crispy-yet-tender fry bread topped with your favorite taco fillings. A fun, customizable dish perfect for gatherings or weeknight dinners.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 8 fry breads (serves 4–6)
  • Category: Main Course
  • Method: Frying
  • Cuisine: Native American-Inspired / Fusion
  • Diet: Halal

Ingredients

  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • 1 tablespoon baking powder
  • 1 cup warm water
  • Vegetable oil for frying (1–2 inches depth in pan)
  • 1 pound ground beef or chicken
  • 2 tablespoons taco seasoning
  • 1 can (≈ 415 g) pinto or kidney beans, drained
  • Shredded lettuce
  • Diced tomatoes
  • Shredded cheddar cheese
  • Sour cream
  • Salsa
  • Sliced avocado or other toppings of your choice

Instructions

  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. In a separate skillet, cook the ground meat over medium heat until browned. Add taco seasoning and a splash of water; simmer until thickened. Heat the beans until warm.
  8. Top each warm fry bread with seasoned meat, beans, lettuce, tomatoes, cheese, sour cream, salsa, avocado, or other toppings of your choice.
  9. Serve immediately while the bread is warm and crisp.

Notes

  • Use a thermometer to keep oil around 350°F (175°C) for best fry texture.
  • Fry bread can be made ahead and reheated in the oven or re-fried briefly.
  • Poke dough discs with a fork before frying to prevent excessive puffing.
  • To make it vegetarian, substitute meat with beans, tofu, or sautéed veggies.
  • Store leftover fry breads in an airtight container for up to 1 day.

Nutrition

Find it online: https://savorymomskitchen.com/soft-and-fluffy-indian-fry-bread-tacos/