Welcome to a culinary journey that promises a unique twist on your classic taco night! These irresistible Navajo Tacos, affectionately known as Fry Bread Tacos, feature light and fluffy fried dough generously piled high with all your favorite taco fixings. This isn’t just a meal; it’s a flavorful experience and a fantastic way to bring the family together for a fun and memorable dinner.

Navajo Tacos: A Unique and Delicious Twist for Your Next Taco Night

Navajo Tacos are a true marvel, marrying the comforting simplicity of a fried flatbread with the vibrant, customizable flavors of a traditional taco. Imagine a perfectly puffed, golden-brown dough, crisp on the outside and tender on the inside, serving as the ultimate edible canvas for savory taco meat, creamy refried beans, crisp lettuce, juicy tomatoes, sharp cheese, and a medley of other delicious toppings. This recipe demystifies the process of making the homemade dough, guiding you through frying it to airy perfection. While it shines as a savory meal, the versatility of fry bread allows for a sweet transformation too – simply roll the freshly fried dough in cinnamon sugar for a delightful dessert. Effortlessly simple and incredibly enjoyable for all ages, Navajo Tacos offer a hand-held feast that can be enjoyed informally or with a fork and knife. If you’re searching for a quick yet distinctive dinnertime meal that promises both ease and exceptional flavor, look no further than this fantastic Navajo Taco recipe!

A delicious Fry Bread Taco on a white plate, generously topped with seasoned ground meat, shredded lettuce, diced tomatoes, black olives, and shredded cheese. — A mouth-watering Fry Bread Taco, ready to be enjoyed.

The Story Behind Fry Bread: A Culinary Tradition

To truly appreciate the Navajo Taco, one must understand the foundation upon which it is built: fry bread. This iconic dish holds deep cultural significance, originating from Native American communities, most notably the Navajo Nation, which is why these delicious creations often bear the name “Navajo Tacos.” Fry bread emerged from necessity during a challenging period in history, becoming a staple food for many indigenous peoples. It is a testament to resilience and ingenuity, transforming basic pantry ingredients like flour, water, salt, and baking powder into a satisfying and versatile bread. While the exact origins vary across tribes, almost every Native American group has its own cherished version of this comforting fried dough. This rich heritage makes enjoying Navajo Tacos not just a meal, but a connection to a profound cultural legacy. For those interested in exploring more authentic Native American recipes, I highly recommend visiting The Fancy Navajo, a wonderful resource for indigenous culinary traditions.

Frequently Asked Questions About Navajo Tacos

What exactly is fry bread and why is it called Navajo Tacos?

Fry bread is a simple, leavened dough, typically made from flour, water, salt, and baking powder, that is deep-fried until golden and puffy. Its origins trace back to Native American tribes, particularly the Navajo, who adapted it as a staple food. When this versatile and delicious fry bread is topped with savory taco ingredients, it transforms into what we know and love as Navajo Tacos.

What type of oil is best for frying fry bread to perfection?

For optimal results and a neutral flavor that won’t overpower your fry bread, peanut oil is my top recommendation for deep frying. It has a high smoke point and imparts a clean taste. However, if peanut oil is not readily available or is outside your budget, canola oil makes an excellent and more affordable alternative, also offering a neutral flavor profile.

What are the best toppings for Navajo Tacos?

The beauty of Navajo Tacos lies in their versatility. You can customize them with any of your favorite taco toppings! Our go-to combination includes warmly seasoned taco meat, creamy refried beans (spread generously onto the fry bread), crisp shredded lettuce, fresh diced tomatoes, briny black olives, and a sprinkle of shredded cheese. Feel free to experiment with guacamole, salsa, sour cream, or even different types of beans or meats!

What kind of texture can I expect from homemade fry bread?

Prepared correctly, homemade fry bread is a delightful textural experience. It boasts an incredibly light and airy interior, almost cloud-like, encased in a slightly crisp and golden-brown outer coating. There’s just a subtle, satisfying chewiness that makes each bite a pleasure.

How should I store leftover Navajo Tacos and fry bread?

For the freshest experience, it’s best to store your taco toppings separately from the fry bread until you’re ready to assemble and serve. The fry bread itself can be individually wrapped in plastic wrap and stored at room temperature for a day or two. For longer storage, fry bread freezes exceptionally well. Wrap each piece tightly in plastic wrap, then place them in a freezer-safe bag. They can be stored in the freezer for up to four months. When you’re ready to enjoy, simply defrost the fry bread at room temperature, then gently reheat in a warm oven or a skillet until soft and pliable.

Can I make Navajo Tacos vegetarian or vegan?

Absolutely! Fry bread itself can be made vegan by ensuring your baking powder is aluminum-free (some contain animal-derived emulsifiers) and using water. For vegetarian options, simply swap the taco meat for seasoned black beans, lentils, or a plant-based ground “meat” substitute. Load up on fresh vegetables, salsa, and guacamole. For vegan, ensure refried beans are lard-free and use vegan cheese and sour cream alternatives.

What if my fry bread doesn’t puff up?

The most common reasons for fry bread not puffing up are incorrect oil temperature or issues with the dough. Ensure your oil is between 350-375°F (175-190°C); if it’s too cold, the bread will be greasy, too hot, and it will burn before cooking through. Also, make sure your baking powder is fresh and active, and avoid over-kneading the dough, which can make it tough and prevent it from rising.

A beautifully presented Navajo Taco on a white plate, garnished with a sliced lime and fresh whole tomatoes in the background, highlighting its vibrant toppings. — A close-up of a finished Navajo Taco, perfectly crafted.

Essential Ingredients for Crafting Your Navajo Tacos

Creating delightful Navajo Tacos starts with a few basic, high-quality ingredients for the fry bread and then layering on your preferred taco toppings. Here’s a detailed look at what you’ll need:

Ingredients Needed: (See recipe card below for the full recipe)

All-Purpose Flour: The foundation of our fry bread. Accurate measurement is crucial for the right texture. Avoid directly scooping from the bag, as this can compact the flour and lead to over-measurement. Instead, spoon the flour into your measuring cup and level off any excess with the flat edge of a butter knife. This “spoon and level” method ensures a perfectly light and fluffy dough.
Baking Powder: This is our leavening agent, responsible for those wonderful airy pockets and the signature puffiness of the fry bread. If you opt to use self-rising flour, you can omit both the baking powder and the added salt, as these are already included in self-rising varieties.
Salt: Essential for seasoning the dough, enhancing all the flavors within the fry bread itself and balancing the sweetness (if making a dessert version).
Warm Water: The temperature of your water is important. You want it warm, not boiling hot, ideally around 100°F (38°C). This helps activate the baking powder and brings the dough together smoothly without cooking the flour.
Peanut Oil (for frying): As mentioned, peanut oil is excellent due to its neutral flavor and high smoke point, ensuring a clean fry without imparting unwanted tastes. Canola oil is a good substitute.
Seasoned Taco Meat: The savory heart of your taco. Prepare your favorite ground beef, turkey, or plant-based meat seasoned with taco spices. A great option is my recipe for Crock Pot Taco Meat for an easy, flavorful base.
Refried Beans: These add a creamy, hearty layer to your tacos. We love spreading a layer of warm refried beans onto the fry bread before adding the meat and other toppings. You can use canned refried beans or try my recipe for Homemade Refried Beans.
Your Favorite Taco Toppings: This is where you can truly personalize your Navajo Tacos! Some popular and delicious suggestions include crisp shredded lettuce, fresh diced tomatoes, sliced black olives, creamy sour cream, tangy salsa, vibrant guacamole, and plenty of shredded cheddar or Mexican blend cheese. Don’t hesitate to get creative with other additions like pickled jalapeños, corn salsa, or fresh cilantro.

A collection of ingredients laid out: all-purpose flour, baking powder, fine sea salt, warm water, peanut oil, seasoned taco meat, refried beans, and various taco toppings. — All the essential components for making delicious Navajo Tacos.

How to Make Navajo Tacos: A Step-by-Step Guide

Creating these delightful Navajo Tacos is a straightforward and rewarding process. Follow these steps carefully for perfectly tender and puffy fry bread!

Preparing the Dough:

Begin by combining your dry ingredients in a large mixing bowl. Whisk together the all-purpose flour, baking powder, and salt. Make sure these are thoroughly mixed to ensure even distribution throughout the dough. Next, gradually pour in the warm water. Using a fork, gently mix the water into the dry ingredients. Continue mixing until a shaggy, somewhat crumbly dough forms, with no dry spots remaining at the bottom of the bowl.

A collage of two photos: the first shows flour, salt, and baking powder in a bowl with a fork; the second shows warm water being added to the flour mixture in the bowl, creating a shaggy dough. — Initial mixing of dry ingredients and the addition of warm water.

Turn the shaggy dough out onto a lightly floured work surface. Knead the dough for approximately 5 minutes. As you knead, the dough will gradually come together, becoming smoother and more elastic. It’s normal for the dough to feel a bit wet initially; if it’s excessively sticky, you may add up to 1/4 cup more flour, a little at a time, until it reaches a manageable consistency. Once kneaded, cover the dough loosely with plastic wrap and allow it to rest for 10 minutes. This resting period is crucial as it allows the gluten to relax, making the dough easier to roll and contributing to a tender fry bread.

Heating the Oil:

While your dough is resting, prepare your frying oil. Pour 1-2 inches of peanut oil (or canola oil) into a heavy-bottomed skillet or Dutch oven with deep sides. Place the skillet over medium heat and allow the oil to heat up gradually. The ideal temperature for frying fry bread is between 350-375°F (175-190°C). Use a kitchen thermometer to ensure accuracy. If you don’t have a thermometer, you can test the oil by dropping a tiny pinch of dough into it; if it sizzles gently and immediately rises to the surface, the oil is ready. Avoid overheating, as this can cause the bread to burn quickly without cooking through.

Forming and Frying the Fry Bread:

Once the dough has rested, divide it into 6 equal sections. On a lightly floured surface, take each section and roll it out into a rough 6-inch circle. The shape doesn’t need to be perfect – part of the charm of homemade fry bread is its rustic appearance. A key tip: I find it best to roll out each piece of dough just before you are about to fry it, rather than all at once. This prevents the dough from sticking to your work surface and keeps it fresh and pliable for frying.

A collage of three photos: the first shows fry bread dough on a counter; the second shows the dough cut into 6 even sections; the third shows a rolled out piece of dough, ready for frying. — Dough preparation: from resting to portioning and rolling.

Carefully slide one rolled-out piece of dough into the hot oil. You’ll immediately notice the dough beginning to puff up, creating wonderful air pockets. Fry the dough for about 2-3 minutes per side, or until it achieves a beautiful light golden-brown color. Using tongs, gently flip the fry bread to cook the other side evenly. Once both sides are golden and the bread is fully puffed, remove it from the oil. Hold it over the skillet for a few seconds to allow any excess oil to drip back into the pan. Transfer the cooked fry bread to a sheet tray lined with paper towels to absorb any remaining oil. Repeat this process with the remaining dough sections, frying one at a time to maintain consistent oil temperature and prevent overcrowding.

A collage of two photos: the first shows a piece of fry bread being fried in hot oil, puffing up; the second shows all six pieces of golden-brown fry bread cooling on a paper-towel-lined sheet tray. — The frying process and cooling of perfectly puffed fry bread.

Assembling Your Navajo Tacos:

Once all your fry bread pieces are cooked, it’s time for the best part – assembly! While the fry bread is still warm, generously spread a layer of warmed refried beans over each piece. Then, pile on your seasoned taco meat, followed by your favorite taco toppings such as crisp lettuce, diced tomatoes, sliced black olives, shredded cheese, a dollop of sour cream, or a spoonful of salsa. Serve immediately and enjoy your homemade Navajo Tacos!

A beautifully arranged Navajo Taco on a white plate, showcasing abundant taco toppings, with a blurred background of fresh ingredients. — The final delicious assembly of a Navajo Taco, ready to be devoured.

Craving More Delicious Recipes?

If you’ve enjoyed the hearty flavors of these Navajo Tacos, you’re in for a treat with more of our family-favorite recipes. Expand your culinary repertoire with these mouth-watering options:

Homemade Refried Beans (Crock Pot)
One-Pan Taco Rice Dinner
Crock Pot Birria Tacos
Doritos Walking Tacos
Crock Pot Taco Soup
Crescent Taco Cups
Taco Crescent Ring
Hillbilly Tacos
Cornbread Taco Bake

Originally published: August 2021
Updated photos and republished: March 2025

Square image of a topped Fry Bread Taco.

Navajo Tacos

These Navajo Tacos (a.k.a. Fry Bread Tacos) are made with fluffy fried dough topped with your favorite taco toppings. A fun-to-eat and flavorful dinnertime meal!

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Prep Time:
10 minutes

Cook Time:
4 minutes

Total Time:
14 minutes

Servings:
6

Author:
Brandie Skibinski

Ingredients

For the fry bread:

2 cups all-purpose flour
1 Tablespoon baking powder
1 teaspoon salt
1 cup warm water (about 100°F)
peanut oil (for frying)

For the toppings:

1 pound seasoned taco meat
1 cup refried beans
your favorite taco toppings

Instructions

In a large bowl, mix together 2 cups all-purpose flour, 1 Tablespoon baking powder and 1 teaspoon salt. Pour in 1 cup warm water and mix it together using a fork until a shaggy dough forms.
Turn the dough out onto a lightly floured work surface and knead the dough for 5 minutes until it comes together. You may need to add more flour (up to 1/4 cup) while kneading if the dough is on the wet side – this is normal.
Cover the dough with plastic wrap and let rest for 10 minutes.
While the dough is resting, heat up the peanut oil. Place the oil into a heavy bottom skillet with deep sides 1-2 inches deep with oil. Heat the oil over medium heat until it reaches 350-375°F.
When the dough is done resting, cut it into 6 even sections. Roll out the sections into 6-inch rough circles on a lightly flour surface. I like to form the dough right before adding it to the oil to prevent it from sticking to the work surface.
Fry the dough one at a time in the oil. The dough will immediately puff up. Fry until lightly golden brown and flip it over, brown on the other side as well. About 2-3 minutes per side.
Take out the dough, letting any excess oil drip off, and place it on a paper-towel-lined sheet tray while you fry the remaining pieces.
Once all the dough is cooked, top them with warmed refried beans, taco meat, and your favorite taco toppings!

Video

Notes

These can be frozen for later use, see the tips in the FAQ section above.
For a delightful dessert version: dip the freshly fried bread into cinnamon sugar immediately after removing it from the oil.
Enhance your Navajo Tacos by pairing them with my simple recipe for Crock Pot Taco Meat!
If you prefer to make everything from scratch, I also have a recipe for Homemade Refried Beans.
While peanut oil is recommended for its neutral flavor, you can substitute it with any other high smoke point frying oil like canola or vegetable oil.

Course:
Main Course

Cuisine:
American, Mexican

Nutrition

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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