Tacos and Indian Fry Bread

Tacos made with Indian Fry Bread are one of my favorite comfort foods—a fusion of bold, hearty taco flavors wrapped in soft, puffy, golden-fried dough. The bread acts as a delicious edible plate, crisp on the outside and tender on the inside, perfect for piling on savory meat, fresh veggies, and creamy toppings. It’s a dish I turn to when I want something fun, filling, and full of flavor.

Why You’ll Love This Recipe

I love this recipe because it brings together two favorites—tacos and fry bread—into one satisfying meal. The fry bread adds texture and richness that a regular tortilla just can’t match. Whether I use seasoned ground beef, shredded chicken, or even beans, the toppings are endlessly customizable. It’s great for feeding a crowd or turning a weeknight into something special.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Indian Fry Bread:

• All-purpose flour

• Baking powder

• Salt

• Warm water or milk

• Oil (for frying)

For the taco filling and toppings:

• Ground beef or shredded chicken

• Taco seasoning

• Refried beans (optional)

• Shredded lettuce

• Diced tomatoes

• Shredded cheese

• Sour cream

• Salsa or hot sauce

• Sliced jalapeños or olives (optional)

directions

1. I start by making the fry bread dough: I mix the flour, baking powder, and salt in a large bowl, then gradually add warm water or milk until a soft dough forms. I knead it gently and let it rest for 30 minutes.

2. While the dough rests, I cook the taco filling. I brown the ground beef in a skillet, drain any fat, and stir in taco seasoning with a splash of water. I let it simmer until thickened.

3. I divide the rested dough into small balls, then roll each one out into a flat disk.

4. In a large skillet, I heat oil over medium heat. I fry each dough round one at a time until puffed and golden on both sides, then drain them on paper towels.

5. Once the fry bread is ready, I top each piece with taco meat, beans if I’m using them, and all my favorite toppings. I serve them hot and eat them open-faced or folded like a taco.

Servings and timing

This recipe makes about 6 fry bread tacos, depending on the size. It takes about 20 minutes to prep, 30 minutes to rest the dough, and another 15–20 minutes to cook everything—so I usually have it ready in about an hour.

Variations

I’ve made these with vegetarian toppings like black beans, grilled veggies, or spiced lentils for a meatless version. Sometimes I switch out the ground beef for pulled pork or use rotisserie chicken for convenience. I’ve also added a drizzle of lime crema or chipotle sauce for an extra flavor kick.

storage/reheating

I store leftover fry bread in a zip-top bag at room temperature for up to 2 days. To reheat, I warm it in a skillet or oven until crisp. The taco meat keeps well in the fridge for up to 4 days, and I reheat it in the microwave or on the stove. I always assemble the tacos fresh so the bread doesn’t get soggy.

FAQs

Can I make the fry bread dough ahead of time?

Yes, I often make the dough a few hours in advance and keep it covered at room temp until I’m ready to roll and fry.

Can I bake the fry bread instead of frying?

Frying gives the best texture, but I’ve baked them at 400°F until golden as a lighter option. They don’t puff as much but still taste great.

What kind of oil should I use for frying?

I use a neutral oil with a high smoke point, like vegetable or canola oil. I make sure it’s hot enough so the bread fries quickly and doesn’t absorb too much oil.

Can I freeze fry bread?

Yes, I let it cool completely, then freeze it in layers with parchment paper in between. I reheat it in the oven or toaster oven straight from frozen.

Is this the same as Navajo tacos?

Yes, it’s very similar. Navajo tacos traditionally use fry bread as the base, just like this version. I top it with whatever I’m craving—from classic taco toppings to chili or stew.

Conclusion

Tacos on Indian Fry Bread are one of those meals that always hit the spot. The crispy, chewy bread is the perfect foundation for bold taco flavors and fresh toppings. Whether I’m cooking for a crowd or just indulging at home, this dish brings warmth, comfort, and tons of flavor to the table every time.