Soft and fluffy Indian fry bread tacos are a comforting, hearty dish featuring golden fried bread topped with savory taco fillings. The fry bread is crisp on the outside, tender on the inside, and perfect for holding seasoned meat, beans, and fresh toppings. This recipe is simple to make and great for family meals or gatherings.
Ingredients
For the Fry Bread
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2 cups all-purpose flour
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½ teaspoon salt
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1 teaspoon baking powder
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¾ cup warm water (more if needed)
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Vegetable oil, for frying
For Taco Toppings (Optional)
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Cooked ground beef or ground turkey, seasoned
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Shredded lettuce
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Diced tomatoes
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Shredded cheese
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Sour cream
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Chopped onions
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Salsa or taco sauce
Instructions
Make the Fry Bread
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Mix Dry Ingredients
In a large bowl, whisk together the flour, salt, and baking powder. -
Add Water
Gradually add the warm water while mixing until a soft dough forms. The dough should be slightly sticky but manageable. -
Rest the Dough
Cover the dough and let it rest for 15–20 minutes. This helps create a softer, fluffier texture. -
Shape the Bread
Divide the dough into 6–8 equal portions. Roll each piece into a ball, then flatten into a round about ¼-inch thick. -
Heat the Oil
Pour vegetable oil into a deep skillet to a depth of about 1 inch. Heat over medium-high heat until hot. -
Fry
Carefully place one piece of dough into the hot oil. Fry for about 1–2 minutes per side, until golden brown and puffed. Repeat with remaining dough. -
Drain
Remove fry bread from the oil and place on paper towels to drain excess oil.
Assemble the Tacos
Place warm fry bread on a plate and top with seasoned meat, lettuce, tomatoes, cheese, sour cream, and your favorite taco toppings.
Tips for Best Fry Bread
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Letting the dough rest helps it puff up when frying
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Do not overcrowd the pan while frying
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Keep cooked fry bread warm in a low oven while frying the rest
Serving Suggestions
Serve fry bread tacos immediately while warm. They pair well with beans, rice, or a fresh salad.
Storage
Fry bread is best enjoyed fresh. Leftover bread can be stored in an airtight container at room temperature for 1 day and reheated briefly in a skillet or oven.