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.

Course Dinner

Cuisine American

Prep Time 1 30

Cook Time 30

Total Time 2

Servings

Calories 542kcal

Author Tonia Larson

Equipment

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

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