Easy Fry Bread Taco Recipe: Delicious & Fun! (Print Version)

Craving a Fry Bread Taco Recipe? Learn how to make these delicious, fluffy tacos with our easy, personal guide. Perfect for a fun family meal!

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 50 minutes
Servings: 4-6 Servings
Difficulty: Intermediate
Cuisine: Native American-inspired, American Fusion
Dietary: Contains Meat, Can be adapted to Vegetarian

# Ingredients:

→ Fry Bread Essentials

01 - 2 cups all-purpose flour
02 - 1 tbsp baking powder
03 - 1/2 tsp salt
04 - 3/4 cup warm water (plus more if needed)
05 - 3-4 cups vegetable oil (for frying)

→ Savory Taco Filling

06 - 1 lb ground beef (80/20 recommended)
07 - 1/2 yellow onion, finely diced
08 - 3 cloves garlic, minced
09 - 1 packet (1 oz) taco seasoning
10 - 1/2 cup tomato sauce (or diced tomatoes)

→ Fresh & Creamy Toppings

11 - 2 cups shredded lettuce
12 - 1 large tomato, diced
13 - 1 cup shredded cheddar cheese
14 - 1/2 cup sour cream
15 - 1/2 cup salsa
16 - 1-2 jalapeños, sliced (optional)

# Instructions:

01 - Alright, first things first for your adventure. In a big bowl, whisk together your flour, baking powder, and a generous pinch of salt. Then, gradually add the warm water, stirring with a spoon until a shaggy dough forms. I always start with less water, adding more a tablespoon at a time, because too much water is a pain to fix! Knead it gently for about 5-7 minutes on a lightly floured surface until it's smooth and elastic. It should feel soft, not sticky, a real joy to work with.
02 - Once your dough is looking all smooth and happy, form it into a ball. Lightly grease your bowl, pop the dough back in, and cover it with a clean kitchen towel or plastic wrap. Now, this is where patience comes in! Let it rest in a warm spot for at least 30 minutes, or even up to an hour. I know, I know, it's tempting to rush, but this resting period is key for that fluffy texture. It lets the gluten relax and the baking powder do its magic, trust me on this for perfect bread.
03 - While your dough is napping, let's get that delicious taco meat ready! Heat a large skillet over medium-high heat. Add your ground beef and break it up with a spoon, cooking until it's nicely browned. Drain any excess fat—honestly, don't skip this step unless you want a greasy result! Then, toss in your diced onion and minced garlic, letting them soften and get fragrant, about 3-5 minutes. Oh, that smell? Pure comfort! Stir in the taco seasoning and tomato sauce, letting it simmer for 5-7 minutes until thickened. Perfection!
04 - Now for the fun part! Heat about 2-3 inches of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat to about 350-375°F (175-190°C). Divide your rested dough into 8-10 equal portions. On a lightly floured surface, gently flatten each portion into an oval or round shape, about 1/4-inch thick. I like to make a small hole in the center of each piece—it helps it cook evenly and prevents it from puffing up too much in the middle. Carefully slide one or two pieces into the hot oil, making sure not to overcrowd the pot. Fry for 1-2 minutes per side until golden brown and puffed. This is where I sometimes get impatient and burn the first one, oops! Remove with tongs and drain on paper towels. Look at that beautiful bread base!
05 - Okay, the moment we've been waiting for! Grab a warm piece of that gorgeous, fluffy fry bread. Spoon a generous amount of your savory taco meat filling right onto the center. This is where you can really pile it high! Then, it's time for the toppings. I like to layer on a handful of shredded lettuce, followed by diced tomatoes and a sprinkle of shredded cheddar cheese. The warmth of the meat will just slightly melt that cheese, which, to

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