Back in the summer of ‘84, I volunteered at a small community center on the edge of the Navajo Nation in Arizona. I had gone to help with after-school tutoring, but what I learned in the kitchen stayed with me much longer than any lesson plan.
One warm afternoon, one of the local mothers invited me to stay after class. She was preparing a meal for the kids, and that’s where I saw fry bread made for the first time. She didn’t use a recipe—just a bowl, her hands, and memory. The sizzle as each piece hit the oil, the golden bubbles rising as the dough puffed—it was mesmerizing.
We topped them with beans, meat, and lettuce, making a sort of taco I’d never had before. The kids rushed the table with wide eyes and grateful hands. That evening, we sat outside on benches, passing jars of salsa and wiping our mouths on our sleeves.
I don’t often try to replicate dishes that carry someone else’s legacy, but this one became a part of my own. Over the years, I’ve adjusted the portions, but the heart of the dish hasn’t changed. It’s comfort, culture, and community—all in one bite.
Short Description
Fry Bread Tacos are a delicious fusion of crispy homemade fry bread and classic taco toppings. Crisp on the outside and tender on the inside, they make for a comforting, hearty meal that brings people together.
Key Ingredients
For the Fry Bread:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup whole milk
- 4 cups neutral oil (vegetable or canola) for deep frying
For the Tacos:
- 1 pound taco-seasoned ground beef, pork, or chicken
- 2 cups cooked beans (refried, pinto, kidney, or black beans)
- 3 cups iceberg lettuce, shredded
- 1 cup Cheddar cheese, shredded
- 1 large tomato, chopped
For Serving (Optional):
- Salsa
- Sour cream
- Guacamole
- Taco sauce
Tools Needed
- Large mixing bowl
- Wooden spoon
- Rolling pin
- Deep heavy-bottomed skillet
- Tongs or slotted spoon
- Paper towels
- Thermometer (optional but helpful)
Cooking Instructions
Step 1: Make the Dough
In a medium bowl, stir together flour, baking powder, and salt. Add the milk and stir with a wooden spoon until a shaggy dough forms. If it’s too sticky, add a little more flour until manageable.
Step 2: Knead and Rest
Transfer dough to a floured surface. Knead gently for about 5 minutes until smooth and elastic. Cover with a towel and let it rest for another 5 minutes.
Step 3: Shape the Bread
Divide dough into 4 to 6 equal portions. Using a floured rolling pin, roll each piece into a circle, about ¼ inch thick.
Step 4: Heat the Oil
Pour oil into a deep skillet to a depth of 1½ inches. Heat to 375°F. Test with a small pinch of dough—it should bubble immediately.
Step 5: Fry the Bread
Carefully lower one circle of dough into the hot oil. Fry until golden brown, about 1 to 2 minutes per side. Use tongs to flip and remove. Drain on paper towels.
Step 6: Cook the Meat
In another pan, brown your choice of ground meat with taco seasoning. Warm the beans in a small saucepan or microwave.
Step 7: Assemble the Tacos
Place a warm fry bread on a plate. Top with beans, then seasoned meat. Add lettuce, cheese, and tomato. Finish with salsa, sour cream, or guacamole as desired.
Why You’ll Love This Recipe
Crispy Meets Tender: The fry bread has a crispy outside with a soft, chewy middle—the perfect base for taco toppings.
Customizable: Use beef, pork, chicken, or keep it vegetarian with beans and veggies.
Hearty and Filling: One taco is a full meal. Great for busy evenings or family dinners.
Crowd-Pleaser: Kids love building their own, and adults enjoy the nostalgic feel.
Made From Pantry Staples: Simple ingredients come together to make something truly special.
Mistakes to Avoid & Solutions
Dough Too Sticky: If your dough is wet and hard to work with, dust in more flour—1 tbsp at a time. Don’t overdo it, or your fry bread will get tough.
Oil Too Cool or Too Hot: Use a thermometer to keep oil at 375°F. If it’s too cold, bread absorbs oil and turns greasy; too hot and it burns before cooking through.
Overcrowding the Pan: Fry one or two breads at a time. Too many at once drops the oil temperature and makes them soggy.
Undercooked Dough: Fry until deep golden on both sides. If it’s still pale or limp, it’s not done yet.
Cold Toppings: Keep the meat and beans warm before assembling. It makes a big difference in taste and texture.
Serving and Pairing Suggestions
Serve plated for dinner, or buffet-style so guests can build their own.
Pair with a cold glass of lemonade, iced tea, or agua fresca.
Add sides like elote (Mexican street corn), tortilla chips, or a zesty corn salad.
Makes a fun weekend meal or party centerpiece—just lay everything out and let everyone dig in.
Storage and Reheating Tips
Storing: Wrap leftover fry bread in foil or store in an airtight container at room temperature for up to 2 days.
Reheating Fry Bread: Warm in a dry skillet for 2–3 minutes per side to bring back the crisp.
Meat and Beans: Store separately in the fridge for up to 3 days. Reheat in the microwave or on the stove until steaming hot.
Do Not Freeze Assembled Tacos: The bread can get soggy. Freeze the dough raw if needed and fry fresh.
FAQs
1. Can I make the dough ahead of time?
Yes! You can mix and knead the dough a day ahead. Wrap it tightly in plastic wrap and refrigerate. Let it come to room temp before rolling.
2. What oil is best for frying?
A neutral oil like vegetable, canola, or peanut works best. Avoid olive oil—it has a low smoke point.
3. Can I bake the bread instead of frying?
Baking won’t give the same texture. Frying is key to getting that authentic crispy outer layer.
4. How do I make it vegetarian?
Skip the meat and double the beans or add sautéed peppers, mushrooms, and onions.
5. Can I use pre-made taco seasoning?
Absolutely. But if you’d like, mix chili powder, cumin, paprika, garlic powder, and a pinch of cayenne for your own blend.
Tips & Tricks
Roll dough thin for more crisp, or a bit thicker for a soft middle.
Let fry bread drain on a cooling rack over paper towels for best texture.
Try making mini versions for appetizers or party platters.
A pinch of sugar in the dough gives it a subtle depth—especially good if you’re using spicy toppings.
Recipe Variations
1. Sweet Fry Bread
Omit taco toppings. After frying, brush with melted butter and sprinkle with cinnamon sugar. Serve warm with honey or jam.
2. Green Chile Chicken
Use shredded chicken mixed with green chiles and Monterey Jack cheese. Top with crema and fresh cilantro.
3. Southwest Veggie
Fill with black beans, corn, avocado, red onions, and chipotle mayo for a vibrant, colorful twist.
4. Breakfast Fry Bread
Top with scrambled eggs, sausage crumbles, cheese, and salsa for a hearty start to the day.
Final Thoughts
That day in Arizona changed the way I think about food, not just what’s on the plate, but who it’s shared with. Making fry bread tacos always brings me back to that dusty playground and the laughter of children waiting for dinner. In my own kitchen now, I find myself humming the same tune I heard from that mother all those years ago as she worked the dough with her fingers.
Fry Bread Tacos
Print ThisIngredients
- For the Fry Bread:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup whole milk
- 4 cups neutral oil (vegetable or canola) for deep frying
- For the Tacos:
- 1 pound taco-seasoned ground beef, pork, or chicken
- 2 cups cooked beans (refried, pinto, kidney, or black beans)
- 3 cups iceberg lettuce, shredded
- 1 cup Cheddar cheese, shredded
- 1 large tomato, chopped
- For Serving (Optional):
- Salsa
- Sour cream
- Guacamole
- Taco sauce
Instructions
Step 1: Make the Dough
Mix flour, baking powder, and salt in a bowl. Add milk and stir until dough forms. Add more flour if too sticky.
Step 2: Knead and Rest
Knead on a floured surface for 5 minutes until smooth. Cover and let rest for 5 minutes.
Step 3: Shape the Bread
Divide into 4–6 pieces. Roll each into a ¼-inch-thick circle.
Step 4: Heat the Oil
Heat 1½ inches of oil in a skillet to 375°F. Test with a dough pinch—it should bubble.
Step 5: Fry the Bread
Fry each circle 1–2 minutes per side until golden. Drain on paper towels.
Step 6: Cook the Meat
Brown ground meat with taco seasoning. Warm beans separately.
Step 7: Assemble the Tacos
Top each fry bread with beans, meat, lettuce, cheese, and tomato. Add optional toppings to serve.
