These soft and fluffy Indian fry bread tacos turn a classic taco night into something special. I love how the fry bread comes out golden and crisp on the outside while staying soft and airy inside. It holds up beautifully under the savory, seasoned beef and all my favorite taco toppings, making every bite satisfying and full of flavor.
Why You’ll Love This Recipe
I like that this recipe gives me full control over the whole meal—from the dough to the toppings. The bread is simple to make, the flavors are familiar yet unique, and it’s a dish that everyone enjoys. It’s also versatile enough to suit whatever ingredients I have on hand.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For Fry Bread:
2 cups all-purpose flour
½ teaspoon salt
1 tablespoon baking powder
1 cup warm water
Vegetable oil for frying
For Beef Topping:
1 pound lean ground beef
2 tablespoons taco seasoning
¼ cup warm water
Optional Beans:
2 cans (15 oz) pinto beans, drained and rinsed
1 tablespoon olive oil
¼ teaspoon cumin
Salt and pepper to taste
I start by combining the flour, salt, and baking powder in a large bowl. Then I slowly add warm water while mixing until a soft dough forms. I cover the bowl and let the dough rest for about ten minutes. While the dough rests, I brown the ground beef in a skillet over medium heat. When it’s cooked through, I stir in the taco seasoning and a bit of water, letting it simmer for about five minutes.
Next, I heat vegetable oil in a heavy skillet to 350°F. I divide the dough into four pieces, flatten each into a round about ½ inch thick, and fry them for one to two minutes per side until golden brown. I place them on paper towels to drain. Finally, I top each piece with the seasoned beef, lettuce, tomatoes, cheese, and sour cream.
I sometimes replace the beef with shredded chicken or make a vegetarian version using black beans or refried beans. For extra flavor, I like to sprinkle on some chopped green onions or a bit of hot sauce. I also enjoy using different cheeses like Monterey Jack or queso fresco for a new twist.
Storage/Reheating
I store leftover toppings separately in airtight containers in the refrigerator for up to four days. The fry bread tastes best when it’s fresh, but I can reheat it in a dry skillet or oven to bring back its crispness. I avoid using the microwave because it can make the bread soft.
FAQs
Can I make the dough ahead of time?
Yes, I often prepare the dough up to a day ahead and keep it covered in the refrigerator. I let it come to room temperature before frying.
What kind of oil is best for frying?
I like using vegetable or canola oil because they have a neutral flavor and handle high heat well.
How do I know when the oil is ready?
I test it by dropping in a small piece of dough—it should sizzle and float to the top right away.
Can I bake the fry bread instead of frying it?
Yes, I can bake it at 450°F for about 8–10 minutes after brushing it lightly with oil. It won’t be quite as crispy, but it’s still delicious.
How do I keep the fry bread from getting soggy?
I always drain the bread well on paper towels and add toppings right before serving to keep it crisp.
Conclusion
I love making these Indian fry bread tacos for a fun and comforting dinner. The combination of crispy, fluffy bread and flavorful toppings always makes the meal feel special. It’s simple, satisfying, and perfect for sharing with family and friends.
These Soft and Fluffy Indian Fry Bread Tacos feature golden, airy fry bread topped with savory seasoned beef and fresh taco toppings. A fun, hands-on meal that’s satisfying, flavorful, and perfect for casual gatherings or taco night.
Ingredients
Fry Bread:
2 cups all-purpose flour
1/2 tsp salt
1 tbsp baking powder
1 cup warm water
Vegetable oil, for frying
Beef Topping:
1 lb lean ground beef
2 tbsp taco seasoning
1/4 cup warm water
Optional Beans:
2 cans (15 oz) pinto beans, drained and rinsed
1 tbsp olive oil
1/4 tsp cumin
Salt and pepper, to taste
Toppings:
Shredded lettuce
Diced tomatoes
Shredded cheese
Sour cream
Fresh cilantro
Instructions
In a bowl, combine flour, salt, and baking powder. Slowly mix in warm water until a soft dough forms. Cover and let rest for 10 minutes.
While dough rests, cook ground beef in a skillet over medium heat until browned. Stir in taco seasoning and 1/4 cup water. Simmer for 5 minutes.
Heat oil in a heavy skillet to 350°F (175°C). Divide dough into 4 pieces, flatten each into 1/2-inch thick rounds.
Fry each dough round 1–2 minutes per side until golden. Drain on paper towels.
For beans (optional): Heat olive oil in a pan, add beans, cumin, salt, and pepper. Mash lightly and warm through.
Top fry bread with beef, lettuce, tomatoes, cheese, sour cream, and cilantro. Serve warm.
Notes
Replace beef with shredded chicken or vegetarian beans for variation.
Use queso fresco or Monterey Jack for a different cheese profile.
Store toppings and fry bread separately for best texture.
Fry bread can be baked at 450°F for 8–10 minutes for a lighter version.
