Navajo tacos made with Indian fry bread are a delicious twist on traditional tacos. The fry bread has a texture and flavor similar to a chalupa and comes together with just a few simple ingredients.
We serve tacos often because they’re quick, flexible, and everyone usually likes them. Still, it’s nice to change things up now and then. Navajo tacos on Indian fry bread are an easy, fun variation that feels special without adding much effort.
What are Navajo tacos?
Navajo tacos are open-faced tacos built on Indian fry bread and topped with seasoned ground beef and the usual taco fixings. They’re hearty, easy to serve, and great for feeding a crowd.
What is fry bread?
Fry bread—sometimes called Indian fry bread, Navajo fry bread, or simply Navajo tacos when used as a base—is a flat dough fried until golden. It’s made from flour, baking powder, salt, and a liquid like milk, then fried in oil. You can enjoy it plain, as a sweet treat, or as the foundation for savory toppings.
Ingredients
Below are the ingredient groups: one for the fry bread and one for assembling the Navajo tacos.
For the fry bread:
- All-purpose flour
- Baking powder – for lift
- Salt
- Milk – whole milk gives a richer dough
- Oil – a light frying oil
For the tacos:
- Ground beef – seasoned for tacos (ground turkey or seasoned chicken work well, too)
- Toppings – shredded lettuce, shredded cheddar or Mexican blend cheese, diced tomato, and any other favorites
How to Make
Begin by preparing the fry bread dough.
In a medium-to-large bowl, whisk together the dry ingredients for the fry bread. Add the milk and stir until the dough forms. If the dough is sticky, add a little more flour until it’s manageable.
Turn the dough onto a lightly floured surface and knead until smooth, about 5 minutes. Let the dough rest for 5 minutes.
Pour oil into a large, deep skillet to a depth of about 1.5 inches and heat to 375°F (190°C). Divide the dough into 4–6 pieces and roll each into a roughly 1/4-inch-thick circle.
Fry each piece, one at a time, turning once, until both sides are golden brown. Transfer to paper towels to drain.
Top each fried bread with seasoned ground beef, shredded lettuce, cheese, tomatoes, and any additional toppings you prefer.
Topping Ideas for Navajo Tacos
Classic toppings include lettuce, cheese, and tomatoes, but feel free to add:
- Refried beans
- Salsa or pico de gallo
- Sour cream
- Guacamole or sliced avocado
- Taco sauce
- Black olives
- Cilantro
- Jalapeños
Storing Leftovers
Fry bread is best served fresh and warm; stored in the fridge it can become soggy. If you plan to keep leftovers, separate the fried bread from wet toppings and reheat the bread briefly in a hot oven or skillet before serving.
Tips and Tricks
- If the dough is too sticky, add flour a little at a time until it’s easy to handle.
- Swap the beef for ground turkey, shredded seasoned chicken, or seasoned beans for a vegetarian option.
- Adjust the size and thickness of the fry bread to suit your appetite—thinner results in a crisper base, thicker for a chewier one.
Other Taco Variations
Navajo tacos are a satisfying way to change up taco night. If you enjoy experimenting, try different proteins, beans, or fresh salsas to keep the meal new and exciting.
Navajo Tacos (Indian Fry Bread)
Ingredients
For The Indian Fry Bread
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1 cup milk
- 4 cups oil for frying or as needed
For The Navajo Tacos
- 1 lb taco seasoned ground beef
- 3 cups shredded lettuce
- 1 cup shredded cheddar or Mexican blend cheese
- 1 large tomato diced
- Additional Toppings Optional
Instructions
-
In a medium to large bowl, stir together the fry bread’s dry ingredients. Stir in the milk and continue stirring until the dough comes together. If the dough’s too sticky, add more flour just until you’re able to handle the dough. Turn the dough ball out onto a floured surface and finish by kneading the dough until smooth, about 5 minutes. Then let the dough rest for 5 minutes.
-
Heat the oil in a large, deep heavy skillet to 375°F, the oil should be about 1 1/2 inches deep. Divide the dough into roughly 4 to 6 pieces, depending on your crowd, and roll out the dough balls into roughly ¼-inch thick circles.
-
Fry the dough, one at a time, in the prepped oil until golden brown on both sides, turning only once. Then remove from the skillet to drain on paper towels.
-
Top the fried bread with the seasoned taco meat, lettuce, cheese, tomatoes, and your choice of additional taco fixings.
Notes
- If the dough’s too sticky, add more flour- just until you’re able to handle it.
- Don’t have beef? Use ground turkey, or even seasoned rotisserie chicken in place of the ground beef taco meat.
- You could also keep these vegetarian and omit the meat all together. If you do this, you could replace it with seasoned beans.