Soft Golden Navajo Tacos

Navajo Tacos bring a delicious twist to traditional tacos by using fluffy, golden fry bread as the base instead of tortillas. These Indian Tacos are loaded with savory seasoned meat, beans, and fresh toppings, making for a hearty and satisfying meal perfect for Taco Tuesday or any casual gathering. The fry bread is crispy on the outside and soft on the inside, creating a wonderful contrast in texture that keeps everyone coming back for more.

My family fell in love with this recipe when I made it during a weekend gathering now it’s a staple whenever we want something tasty and a little different from the usual tacos

Ingredients

• All-purpose flour: 3 and a half cups make the base of the dough, choose good quality for best texture
• Baking powder: 1 tablespoon to give the dough the lift it needs for airy fry bread
• Salt: 1 and a half teaspoons enhances flavor throughout the bread
• Hot water: 1 and a half cups helps activate the baking powder and brings the dough together smoothly
• Oil for frying: 1 inch deep of a neutral oil like vegetable or canola to get a golden crispy crust
• Lean ground beef: 2 pounds for the protein, choose a good quality lean option to avoid greasy tacos
• Taco seasoning: 2 packets add the signature taco flavor to the meat
• Kidney beans: 15 ounces drained and rinsed for added texture and heartiness
• Shredded lettuce: fresh and crisp for topping
• Diced tomatoes: juicy and fresh to balance richness
• Sour cream: for a cool creamy finish

Instructions

Sift and Mix the Dry Ingredients:

Begin by combining the all-purpose flour, baking powder, and salt in a large bowl. Thoroughly mixing these ensures even distribution of the leavening agent and salt, which is key to light and flavorful fry bread.

Incorporate Hot Water and Form Dough:

Slowly pour the hot water into the dry ingredients while stirring with a wooden spoon. The water needs to be hot to activate the baking powder. Mix until you see a rough, slightly sticky dough forming. Cover the bowl with a towel or plastic wrap to let the dough rest and hydrate for 1 to 2 hours. This resting period develops gluten and makes the dough easier to roll out.

Shape the Dough Balls:

After resting, divide the dough into golf ball sized portions. Lightly dust your hands and the dough balls with flour if sticky. This size is perfect to create disks roughly six inches across which will puff nicely during frying.

Roll into Disks:

On a floured surface, use a rolling pin to flatten each dough ball into a round disk about six inches across. Keep the disks covered with a towel or plastic wrap to prevent drying while you work through all the dough. Stacking the disks with wax paper between each is a great way to save space and keep them moist.

Heat the Oil and Fry the Disks:

Pour about one inch of a neutral oil into a heavy bottom pan and heat over medium high heat until the temperature hits around 360 degrees Fahrenheit. Carefully slide one or two disks into the hot oil. They will immediately begin to puff and bubble up. Fry each side for about 1 to 2 minutes until golden brown. Use tongs to flip and remove them and place on paper towels to drain any excess oil.

Prepare the Taco Meat:

In a large skillet over high heat, brown the ground beef breaking it apart as it cooks until there is no pink left. Drain any grease for a leaner taco. Add the taco seasoning along with any water the seasoning package calls for, then mix in the rinsed kidney beans. Simmer for a few minutes until the mixture thickens and is heated through.

Assemble the Navajo Tacos:

Place one piece of warm fry bread on a plate, pile on a generous amount of the seasoned beef and bean mixture, then top with shredded lettuce, diced tomatoes, sour cream, or any other favorite taco toppings you enjoy.

One of my favorite memories with this dish is how it brought my family together around the table sharing stories and second helpings while digging into these flavorful, comforting tacos

Storage tips

Navajo Tacos are best eaten fresh, but you can store leftover fry bread in an airtight container at room temperature for one to two days. Reheating is tricky because the bread tends to harden, so if you want to reheat do so in a hot oven for a few minutes to bring back some crispiness. Avoid refrigerating as it speeds up staling.

Ingredient substitutions

You can swap all purpose flour for a gluten free blend if needed but expect a slightly different texture. Milk can be used instead of water for a richer slightly softer fry bread. Ground turkey or chicken works well as a lighter alternative for the meat topping.

Serving suggestions

Pair these tacos with simple sides like refried beans or Mexican rice for a complete meal. Adding homemade guacamole or a fresh pico de gallo topping elevates the flavors even more. For an indulgent finish drizzle warm fry bread with honey and cinnamon for a sweet dessert taco.

These Navajo Tacos are a comforting hands on meal that brings people together. Serve them fresh with bright toppings for the best contrast of flavors and textures.

Common Recipe Questions

→ What is Navajo fry bread made from?

It is made from simple ingredients including all-purpose flour, baking powder, salt, and hot water, then fried until golden and puffed.

→ How is the fry bread cooked to get the perfect texture?

The dough disks are fried in hot oil (about 360º F) until they puff up and turn golden brown on both sides, creating a crispy exterior and soft interior.

→ What toppings are commonly used on Navajo fry bread tacos?

Seasoned ground beef, beans, shredded lettuce, diced tomatoes, sour cream, and sometimes fresh salsa or guacamole are popular toppings.

→ Can the dough be prepared in advance?

Yes, the dough is typically rested for 1-2 hours to develop texture and is shaped just before frying for best results.

→ How should leftovers be stored?

Fry bread is best enjoyed fresh, but leftovers can be kept in an airtight container for 1-2 days, though they may lose some crispness.

→ Are there sweet variations of fry bread?

Yes, leftover fry bread can be transformed into a dessert by adding honey, cinnamon, powdered sugar, or similar sweet toppings.