Soft and Fluffy Indian Fry Bread Tacos

Why You’ll Love This Recipe

I love how these fry bread tacos combine the comforting chew of Native American–style fry bread with classic taco fixings. Each bite offers fluffy interior, slight crunch, and heaps of flavorful toppings. The dough needs no yeast, rises quickly, and fries in minutes—perfect for family taco night or feeding a crowd.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking powder

• Fine salt

• Warm water (or milk for richer flavor)

• Neutral oil, for frying

Taco filling & toppings

• Ground beef (or turkey / beans)

• Taco seasoning

• Cooked pinto or black beans

• Shredded lettuce

• Diced tomatoes

• Shredded cheddar or Monterey Jack cheese

• Sour cream, salsa, sliced jalapeños—anything I enjoy

directions

1. Make the dough
   I whisk flour, baking powder, and salt in a bowl, pour in warm water, and stir with a fork until shaggy. I knead 2 minutes until smooth, cover, and let it rest 30 minutes so the gluten relaxes.

2. Shape
   I divide the dough into 8 pieces, roll each into a ball, then pat or roll it into a 6-inch disk about ¼-inch thick. I keep the rounds loosely covered so they don’t dry.

3. Fry
   In a heavy skillet I heat 1 inch of oil to 350 °F (175 °C). I fry one or two rounds at a time, flipping once, for about 1 minute per side until puffed and golden. I drain them upright on a rack or paper towels.

4. Cook the filling
   While the bread rests, I brown ground beef in a pan, drain excess fat, stir in taco seasoning and a splash of water, and simmer 5 minutes. I warm beans alongside.

5. Assemble tacos
   I place a fry bread on a plate, spoon on meat and beans, then top with lettuce, tomatoes, cheese, and my favorite extras. I fold slightly and dig in while the bread’s still warm.

Servings and timing

• Yield: 8 generous tacos

• Prep time: 15 minutes

• Dough rest: 30 minutes

• Cook time: 15 minutes

• Total time: about 1 hour

Variations

• I swap beef for shredded chicken, carnitas, or all-bean chili for a vegetarian version.

• For dessert fry bread, I dust hot rounds with cinnamon sugar and serve with honey.

• I stir 2 tablespoons powdered milk into the flour for a richer, fluffier dough.

• To lighten, I pan-fry in 2 tablespoons oil instead of deep-frying—texture stays soft, just less puff.

storage/reheating

I keep cooled fry bread in a zip bag at room temperature up to 24 hours. To refresh, I warm each round 30 seconds per side in a dry skillet or 5 minutes in a 350 °F oven. Leftover dough refrigerates 1 day—bring to room temp, then roll and fry fresh.

FAQs

Why did my fry bread turn out tough?

Over-kneading or adding too much flour can toughen dough. I knead just until smooth and keep the dough slightly tacky for the softest bite.

Can I air-fry or bake the bread instead?

I’ve baked at 425 °F for about 8 minutes; they puff but won’t get the same classic blistered texture. Air-frying works at 375 °F for 5–6 minutes, lightly brushed with oil.

Do I need yeast or self-rising flour?

No—baking powder alone gives plenty of lift, so regular all-purpose flour works perfectly.

How hot should the oil be?

I aim for 350–360 °F. Too cool and the bread soaks oil; too hot and it browns before cooking through. A small dough scrap should sizzle vigorously on contact.

Can I make mini fry bread for appetizers?

Absolutely. I cut the dough into 2-inch rounds, fry as directed (about 40 seconds per side), and serve with taco toppings or sweet dips.

Conclusion

These Soft and Fluffy Indian Fry Bread Tacos bring together airy homemade bread and vibrant taco flavors for a satisfying meal that feels both comforting and festive. Once I tasted the puffy, warm bread with all those toppings, they became a staple in my recipe rotation—I hope they’ll become one of your favorites too!