Indian Tacos
Indian tacos, also called Navajo tacos, are a Native American dish built by topping a piece of fry bread with classic taco fillings instead of using a tortilla or hard shell. Fry bread is a flattened disk of yeast or baking-powder dough, deep-fried until puffed and golden, and its history traces to the flour, lard, and sugar rations issued to the Navajo (Dine) people during the forced relocation known as the Long Walk in the 1860s. The bread became a staple across many tribal nations, and today's Indian taco is usually piled with seasoned ground beef or shredded beef, pinto beans, shredded lettuce, tomato, cheese, and salsa.
Varieties
Recipes vary by tribal nation: some use a yeasted dough that rests for an hour and turns out lighter and airier, while others use a quick baking-powder dough for a denser, more biscuit-like texture. Size and thickness also vary regionally, from large dinner-plate rounds to smaller, thicker pieces closer to a Lakota-style fry bread.
Buying tips
Fresh fry bread is almost always homemade, but boxed Navajo fry bread mixes and frozen pre-formed rounds are sold in Southwestern grocery stores and some larger chains. For toppings, choose vine-ripened tomatoes and freshly shredded cheese rather than pre-shredded, which contains anti-caking starch that keeps it from melting smoothly over the hot bread.
Substitutes
Naan bread, warmed in a hot skillet with a little oil — 1:1 (one piece of naan per one piece of fry bread)
Naan is chewier and less puffed than fry bread, but crisping the edges in a hot skillet gets it close enough to hold toppings without falling apart.
Flour tortilla, briefly deep-fried — 1:1
Fry a large flour tortilla in 350°F oil for about 20 seconds per side until it blisters and puffs slightly; it's thinner and crisper than true fry bread but works in a pinch.
Refrigerated pizza dough, rolled thin and fried — 1:1
Roll into 6-inch rounds before frying; pizza dough is more elastic than fry bread dough, so let it rest 10 minutes after rolling or it will shrink back in the oil.
Sopapilla dough — 1:1
Nearly identical fried dough used in Southwestern cuisine, just cut into smaller pieces; roll larger and thinner to match the size of a typical fry bread base.
Storage
Cooked fry bread is best eaten the day it's made. Wrap leftover pieces in foil and hold at room temperature for a few hours, or refrigerate in an airtight bag for up to 3 days. Reheat in a dry skillet or a 350°F oven for 5 minutes to re-crisp the outside; microwaving makes it tough and chewy. Uncooked dough disks can be stacked between sheets of parchment, sealed in a freezer bag, and frozen for up to 2 months; thaw in the refrigerator before frying.
How to use
Fry bread serves as the taco base, but the same dough is also served plain with honey, powdered sugar, or jam as a dessert. For Indian tacos specifically, top a warm piece with seasoned meat, beans, shredded lettuce, diced tomato, cheese, and salsa or hot sauce, then eat it open-faced with a fork since it won't fold like a tortilla without cracking.
What it pairs with
Pairs well with pinto beans cooked with green chile, cotija or cheddar cheese, and a cooling side like coleslaw. Iced tea, horchata, or lemonade balance the richness of the fried bread.
Nutrition
A single piece of fry bread runs roughly 300 to 400 calories before toppings, mostly from the oil absorbed during frying. Toppings like beans and lettuce add fiber and vitamins, while the meat and cheese add protein and saturated fat, making a fully loaded Indian taco a calorie-dense meal best served in modest portions.
FAQ
What's the difference between Indian tacos and regular tacos?
Regular tacos use a corn or flour tortilla or a hard shell; Indian tacos swap that base for a piece of deep-fried fry bread, which is thicker, chewier, and holds up better under heavy toppings.
Where did Indian tacos come from?
Fry bread originated from the flour, lard, sugar, and salt rations the U.S. government gave the Navajo people during their forced relocation in the 1860s known as the Long Walk. Topping fry bread with taco fillings became common decades later and spread across many tribal communities and powwows.
Can you make Indian tacos without a deep fryer?
Yes. Shallow-fry the dough in about 1/2 inch of oil heated to 350-375°F in a heavy skillet, flipping once when the underside is golden, about 1 to 2 minutes per side.
What toppings typically go on an Indian taco?
Seasoned ground beef or shredded beef, pinto or refried beans, shredded iceberg lettuce, diced tomato, shredded cheddar, sour cream, and salsa or hot sauce are the most common toppings.
Why does fry bread need to rest before frying?
Resting the dough for 15 to 30 minutes relaxes the gluten so it stretches into a thin round without snapping back, which keeps the finished bread from turning out dense in the center.
Have indian tacos on hand? Find recipes with our Recipe Generator →