The Gunny Sack

  • Home
  • Dinner
  • Recipe Index
    • All Recipes
    • Air Fryer
    • Appetizer
      • Dip
    • Beverages
      • Coffee
      • Smoothie
    • Breakfast
    • Crock Pot
    • Dessert
      • Bars
      • Cake
      • Candy
      • Cheesecake
      • Chocolate
      • Cookies
      • Fruit Desserts
        • Apple
        • Banana
        • Pumpkin
        • Strawberry
      • Fudge
      • Ice Cream
      • No Bake
      • Peanut Butter
      • peppermint
      • Pie
      • Truffles
    • Dinner
      • Beef
      • Bread
      • Casserole
      • Chicken
      • Grilled
      • Pasta
      • Pizza
      • Pork
      • Salad
      • Sauces and Dressing
      • Side
        • Potatoes
        • Vegetables
      • Soup
    • Snack
    • Holiday
      • Easter
      • Christmas
      • Halloween
      • Thanksgiving
      • Valentine’s Day
  • About
    • About The Team
    • Contact
    • Subscribe
menu icon
go to homepage
  • Recipes
  • Appetizers
  • Desserts
  • Dinners
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Appetizers
    • Desserts
    • Dinners
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Dinner

    Indian Tacos

    Modified: Oct 25, 2024 · Published: Jul 8, 2020 by Tonia Larson

    This post may contain affiliate links.

    ↓ JUMP TO RECIPE ↓ JUMP TO VIDEO

    Indian Tacos, also known as Navajo tacos, are a Native American taco made on tender, crispy fry bread topped with taco meat, lettuce, cheese, and tomatoes.

    slice of Indian taco

    The first time I heard about Indian Tacos was when we went to the Fort Sisseton Historical Festival in South Dakota with some friends. The Indian tacos were the most popular food choice of all the vendors.

    I’ve since learned that they are one of the most popular fair foods in New Mexico, Arizona, and South Dakota! And now you can make them at home without having to wait for the fair.

    How To Make

    yeast proofing in bowl

    This Indian tacos recipe starts with a yeast fry bread. (If you want to make a no yeast version, you can follow this fry bread recipe of mine.) The most important thing is to make sure the hot water is the right temperature. If it is too hot you’ll kill the yeast. Not hot enough and the yeast won’t activate.

    Pour water that is between 110˚F-115˚F into a bowl. Dissolve the yeast and sugar in the hot water. Cover the bowl with plastic wrap and allow the yeast to proof (which means foam) for 5-10 minutes.

    mixer kneading dough

    Once the yeast is ready, add the olive oil, salt, and all-purpose flour to the bowl. Knead the dough until smooth and elastic. I like to use my stand mixer with the hook attachment because it makes it so easy!

    But I’ve also made the recipe by kneading the dough by hand, and it works that way, too. It just takes a little more muscle.

    olive oil on pizza dough

    Remove the dough ball from the bowl. Add the olive oil and coat the sides with the oil. Then, return the dough to the bowl and turn to coat. Next, cover the bowl with plastic wrap and allow the dough to rise in a warm, draft-free place for about one hour.

    divided yeast dough on silicone mat

    Punch the dough down and turn out onto a floured surface. Then, cut the ball of dough into eight pieces. Next, flatten each piece into a thin circle that is about 6-7 inches across. You can use your hands, your fingertips, a rolling pin, or a combination of all three.

    frying dough in cast iron skillet

    Put about a 1/2 inch of oil in a cast iron skillet or heavy pot that is wide enough to fit your circles of dough. Use a thermometer and heat the oil to 365˚F.

    Carefully add a dough round to the hot oil. I found that the easiest way to add the dough to the oil was to use these silicone oven mitts that protected my hands but allowed me to pick up the dough.

    Cook the Indian taco fry bread for 3-4 minutes, flipping halfway through, until golden brown. Always monitor the temperature of the oil and stay close by the skillet.

    stack of Indian tacos shells

    Drain on a paper-towel lined plate.

    Other Ways To Use Fry Bread

    • Elephant Ears: Brush with melted butter and sprinkle with cinnamon and sugar.
    • Honey Butter: Brush with melted butter and drizzle with honey.
    • Deep Fried Pizza: Top with sauce, cheese and pepperoni.
    • Flatbread: Brush with garlic butter and sprinkle with rosemary.
    top view of fry bread taco

    To assemble the Indian tacos, top the fried bread with taco meat, black beans, shredded lettuce, shredded cheese, and diced tomatoes.

    Navajo taco slice

    Topping Ideas

    Indian Tacos can be assembled with any of your favorite toppings! Try adding salsa, guacamole, cilantro lime rice, refried beans, taco sauce, and sour cream. Here are a few variations to try:

    • Jamaican Jerk Chicken Taco: Top with Jamaican jerk chicken, shredded cabbage, cilantro, and pineapple salsa.
    • Hawaiian Taco: Add shredded barbecue pork, pineapple salsa, and shredded lettuce.
    • Chipotle Chicken Taco: Put chipotle chicken, shredded lettuce, and corn salsa on the fry bread.
    Indian taco on a blue plate

    Make Ahead

    You can prepare all of the toppings ahead of time, cook the taco meat, and store it in the fridge. Chop all of the veggies and store them in separate containers in the fridge.

    As with most fried foods, fry bread is best enjoyed while it is still fresh and crispy. But sometimes it is more convenient to make things ahead of time!

    To reheat fry bread, place them in the oven at 350˚ for 10 minutes. Try wrapping each one in foil to keep them from drying out. You could also try using a toaster oven, an air fryer, or even the microwave in a pinch.

    close up of crust interior

    More Fair Food

    • Fried Pickles
    • Funnel Cake Recipe
    • Corn Fritters
    • Fried Cheese Curds
    Indian Tacos sliced into pieces.

    Indian Tacos

    Indian Tacos, also known as Navajo tacos, are a Native American taco made on tender, crispy fry bread topped with taco meat, lettuce, cheese, and tomatoes.
    5 from 1 vote
    ↑ Click stars to rate!
    Print Review SaveSaved! Add to Shopping ListGo to Shopping List
    Prep Time: 1 hour hour 30 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 2 hours hours
    Servings: 8
    Prevent your screen from going dark

    Equipment

    • KitchenAid Stand Mixer
    • Vegetable Oil
    • Calphalon Cast Iron Skillet
    • Grilling Gloves

    Ingredients

    Fry Bread

    • 1 ½ cups hot water (110˚F-115˚F)
    • 2 ¼ teaspoon dry active yeast
    • 2 teaspoon sugar
    • 2 tablespoon olive oil
    • 2 teaspoon salt
    • 4 ½ cups flour
    • 2 tablespoon olive oil for greasing the bowl
    • Vegetable oil for frying

    Toppings

    • 2 cups taco meat
    • 2 cups shredded lettuce
    • 1 cup black beans rinsed and drained
    • 1 cup shredded cheddar cheese
    • ½ cup diced tomatoes

    Instructions

    • Indian Taco Fry Bread
    • Stir together the water, yeast, and sugar. Cover and allow the yeast to proof (or foam) for 5-10 minutes.
    • Stir in olive oil, salt, and flour. Knead for 5-7 minutes with a stand mixer or until smooth and elastic.
    • Remove the dough from the bowl, add the olive oil and grease the sides. Return the dough to the bowl and turn to coat. Cover and raise for 60 minutes.
    • Punch down and turn out onto a floured surface. Divide into 8 pieces. Flatten each piece into a circle about 6-7 inches across.
    • Put about a 1/2 inch of oil in a cast iron skillet or heavy pot that is wide enough to fit your circles of dough. Use a thermometer and heat the oil to 365˚F. Carefully add a dough round to the hot oil. Cook for 3-4 minutes, flipping halfway through, until golden brown. Always monitor the temperature of the oil and stay close by the skillet.
    • Toppings
    • Top with taco meat, shredded lettuce, black beans, shredded cheese, and diced tomatoes.

    Video

    Buy our Slow Cooker Favorites cookbook banner.
    ORDER COOKBOOK HERE

    Notes

    Nutrition facts were calculated using three tablespoons of oil since most of it wasn’t absorbed. Your results may vary depending on your oil temperature, length of cooking time, and the method of frying.

    Nutrition

    Serving: 1cups | Calories: 542kcal | Carbohydrates: 63g | Protein: 24g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 723mg | Potassium: 449mg | Fiber: 5g | Sugar: 3g | Vitamin A: 457IU | Vitamin C: 3mg | Calcium: 142mg | Iron: 5mg
    Course: Dinner
    Cuisine: American
    Author: Tonia Larson

    More Dinner Recipes

    • Crock pot barbecue pork chops.
      Crock Pot Barbecue Pork Chops
    • Sweet corn flatbread pizza recipe.
      Sweet Corn Flatbread Pizza
    • Slow cooker carnitas on tacos in a tray with limes.
      Slow Cooker Carnitas
    • Carnitas bowls and toppings.
      Carnitas Bowls

    About Tonia Larson

    Hi! I’m Tonia, the owner and recipe creator at The Gunny Sack, where I’ve shared easy recipes for busy people for 14+ years! My family-friendly meals, easy side dishes, and delicious desserts include mouthwatering photos, dynamic videos, and step-by-step instructions to help you cook at home.

    « Fry Bread
    Deep Fried Pizza »

    Comments

      5 from 1 vote

      Leave A Review Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. LeRoy says

      April 10, 2023 at 3:53 pm

      5 stars
      it was good

      Reply
    2. Rhonda says

      July 9, 2020 at 8:24 am

      I love a good Indian taco!!! I am going to make these for supper tonight!!

      Reply
    Tonia Larson from The Gunny Sack.

    Hi, I'm Tonia! Welcome to The Gunny Sack, where I’ve shared easy recipes for busy people for 14+ years! Meet Tonia Larson →

    Popular

    • two ingredient dough pretzel bites in a bowl
      Two Ingredient Dough Pretzel Bites
    • Boiled Corn On The Cob Recipe
      How To Boil Corn On The Cob
    • Pineapple Salsa Recipe | thegunnysack.com
      Pineapple Salsa Recipe
    • Deep fried cheese curds on parchment.
      Fried Cheese Curds

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclosure
    • Nutritional Disclaimer
    • Comment Policy

    Newsletter

    • Sign Up for emails and updates

    Contact

    • Contact
    • About Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 The Gunny Sack

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.