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You may THINK you like regular old taco shells and store bought tortillas that crack and crumble at the slightest touch and greatly lack freshness, but once homemade Fry Bread Tacos enter your mouth, your opinion will be forever changed, promise! I made them once on a whim and now I can never look back…in my experience, there is no better way to eat a taco. I dare you to try it out and prove me wrong!
Fry bread is an absolute game-changer when it comes to tacos. Unlike store-bought tortillas that can be dry and bland, or hard shells that crumble after one bite, fry bread brings a soft, slightly crispy, and utterly satisfying texture to the table. Each piece of this golden, puffy goodness is handmade with love, giving it a unique and irresistible charm. As it comes fresh out of the skillet, it’s warm, comforting, and ready to be loaded with your favorite toppings. The softness of the fry bread perfectly complements the rich, savory fillings, while its slight crunch provides a delightful contrast. Plus, there’s an added bonus: the deep-fried exterior creates a barrier that keeps all those delicious fillings from making a soggy mess. So, next time you’re whipping up tacos, consider swapping out those store-bought shells for fry bread. It’s like going from economy to first class in the world of tacos!
If you love Delicious & Easy-to-Make Mexican Food, try some of our other favorites!
How to Make Fry Bread Tacos (Indian Tacos)
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Serving Size: 6
Ingredients:
- Vegetable oil
- Flour
- Baking powder
- Salt
- Milk
- Optional Taco Toppings: ground beef, taco seasoning, sour cream, shredded cheddar cheese, shredded lettuce, diced tomatoes, salsa, refried beans, olives, guacamole, Pico de Gallo, cilantro, hot sauce
- *see recipe card below for detailed amounts
Directions:
- Whisk together the dry ingredients: 2 cups of flour, baking powder, and salt.
- Mix 1 tablespoon vegetable oil into the flour mixture.
- Gradually stir in 1 cup of milk. Mix in the other ½ cup flour. Knead this soft dough with your hands. If the mixture is too dry, add milk a little at a time. If the dough is too wet, add flour a little at a time. Do not over knead the dough as this will make it tough.
- Flour hands and shape dough into a long cylinder. Cut it into 6 equal parts. On a floured surface, shape each of the 6 pieces into a round circle, about 6 inches across. (I found it easiest to use a rolling pin to achieve this.) Use a fork to poke a few holes in each of the disks.
- Place oil (enough to be 2-3 inches deep) in a large skillet. Heat to medium heat.
- Gently place one disk at a time into the hot oil. As you deep fry, the disk will start to puff up and rise to the top, use tongs to flip it over.
- Allow this to cook until the bottom is lightly golden, then flip and allow the other side to become golden brown as well.
- As each shell is cooked, remove from the oil and set on a plate lined with a paper towel to drain the excess grease.
- Now it’s time to build your fry bread tacos! Fill the shells with the meat mixture and desired taco fixings.
Reheating and Storage Information
Fry bread tacos taste best when they’re fresh and warm, but if you happen to have leftovers, here’s how to store and reheat them properly. Store the fry bread separately from the fillings in an airtight container in the refrigerator for up to 3 days. To reheat, simply wrap the fry bread in a damp paper towel and microwave for 15-20 seconds or until warm. As for the fillings, reheat them separately and then assemble your tacos when everything is warm and ready to go.
Make Your Own Taco Seasoning (if you prefer)!
If you’re feeling adventurous, try making your own taco seasoning instead of buying a store-bought packet. It’s super simple and you can customize the flavor to your liking.Making your own taco seasoning at home is not only easy, but it also allows you to control the ingredients to suit your taste. Here is a basic recipe that you can adjust according to your preferences:
- 1 tablespoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes (optional, for heat)
- 1/4 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1 1/2 teaspoons ground cumin
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt, and pepper.
- Store in an airtight container until ready to use.
This recipe yields about 3 tablespoons of taco seasoning, which is equivalent to one store-bought packet.
Helpful Cooking Notes
- Want a vegetarian option? Substitute ground beef with cooked lentils, black beans, or your favorite veggie protein source. Trust me, the fry bread is so good it can make even tofu taste like a delicacy.
- Don’t have a rolling pin? No problem! A wine bottle makes an excellent substitute. Just make sure it’s empty first because, well, we wouldn’t want to waste good wine now, would we?
- Finally, and this might be the most important tip: don’t be afraid to get your hands dirty. The best tacos are the ones where the fillings are practically falling out. Load up that fry bread with your favorite toppings and dig in!
There you have it, folks! Your guide to making the most delicious fry bread tacos. So, grab your apron, summon your inner culinary genius, and get ready to wow your friends and family with this delightful twist on the classic taco. Happy cooking!
INGREDIENTS
- 1 tbsp Vegetable Oil, plus 2-3 cups more for frying
- 2 1/2 cup Flour
- 1 tbsp Baking Powder
- 1/2 tsp Salt
- 1 cup Milk
INSTRUCTIONS
- Whisk together the dry ingredients: 2 cups of flour, baking powder, and salt.
- Mix 1 tablespoon vegetable oil into the flour mixture.
- Gradually stir in 1 cup of milk. Mix in the other ½ cup flour. Knead this soft dough with your hands. If the mixture is too dry, add milk a little at a time. If the dough is too wet, add flour a little at a time. Do not over knead the dough as this will make it tough.
- Flour hands and shape dough into a long cylinder. Cut it into 6 equal parts. On a floured surface, shape each of the 6 pieces into a round circle, about 6 inches across. (I found it easiest to use a rolling pin to achieve this. Use a fork to poke a few holes in each of the disks.
- Place oil (enough to be 2-3 inches deep) in a large skillet. Heat to medium heat.
- Gently place one disk at a time into the hot oil. As you deep fry, the disk will start to puff up and rise to the top, use tongs to flip it over.
- Allow this to cook until the bottom is lightly golden, then flip and allow the other side to become golden brown as well.
- As each shell is cooked, remove from the oil and set on a plate lined with a paper towel to drain the excess grease
- Now it’s time to build your fry bread tacos! Fill the shells with the meat mixture and desired taco fixings.
NOTES
Optional Taco Toppings: ground beef, taco seasoning, sour cream, shredded cheddar cheese, shredded lettuce, diced tomatoes, salsa, refried beans, olives, guacamole, Pico de Gallo, cilantro, hot sauce
Reheating and Storage Information
Fry bread tacos taste best when they’re fresh and warm, but if you happen to have leftovers, here’s how to store and reheat them properly. Store the fry bread separately from the fillings in an airtight container in the refrigerator for up to 3 days. To reheat, simply wrap the fry bread in a damp paper towel and microwave for 15-20 seconds or until warm. As for the fillings, reheat them separately and then assemble your tacos when everything is warm and ready to go.
NUTRITION
Calories: 235kcalCarbohydrates: 42gProtein: 7gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 5mgSodium: 422mgPotassium: 117mgFiber: 1gSugar: 2gVitamin A: 66IUCalcium: 175mgIron: 3mg
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