Indian Frybread Tacos

If you have been surfing my site for some time, you probably know that I love tacos. Love every kind of taco. Whether they be meatless, or with chicken, fish, steak, pork, or shrimp, I love them. I could eat them every single day if I could. My favorite tacos have always been on fresh corn tortillas, well, until I tried them on some simple frybread.

Indian Fry Bread Tacos

If you have never had frybread, it is a must. Eaten in moderation, this bread is, well, pretty darn amazing. A simple dough, quickly kneaded, and lightly fried turns tacos into a whole new experience. The texture of these tacos reminded me very much of puffy tacos, but with a slightly different texture.


  • 2 cups of all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup of hot water
  • Canola oil for frying
  • Your favorite taco toppings

Begin by mixing the dry ingredients. Add in your hot water and begin to work the dough. It will come together quickly. Once the dough forms, work it on a lightly floured surface, kneading it for about ten minutes. This is your workout for the day. After kneading the dough for about ten minutes, place in a bowl, cover with plastic wrap, and let it sit at room temperature for approximately 15 minutes or so.

Pull of the dough into 2 inch balls, then roll them out with a rolling pin until they are about 1/4 inch thick, Shaped into rustic pizza shapes if you will.

Heat the oil in a large skillet on medium to high heat, approximately 1-2 inches thick, then add one bread at a time. It should immediately puff up on you. Let it cook on one side for about 30 seconds, flip over, and cook for another 30 seconds. Remove and place on a sheet of paper towel to let any access oil drain. Repeat with the remaining breads. This yields approximately ten frybreads.

When you are ready, top each one with your favorite taco toppings. Mine included refried black beans, shredded lettuce, tomatoes, shredded Mexican cheeses, lime, and fresh cilantro.

Indian Fry Bread

You can even turn these into a dessert by simply adding cinnamon and sugar to the top. A dessert that would remind me of eating huge elephant ears as a child at Indiana Beach.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

5 thoughts to “Indian Frybread Tacos”

  1. How far in advance can I make the dough before frying it?

    I want to make the dough now but I won’t cook it for a few hours (3-4)…will that work?

  2. It reminds me of salbutes, a regional dish from Yucatan, Mexico. The difference is they are made with corn flour or masa, deep fried like these and then topped with a leaf of lettuce, shredded chicken or hard boiled egg, a quartered tomato, some pickled purple onions and avocado. Very yummy! Also, maybe have some pico de gallo salsa on the side or some habanero salsa with lemon juice.

  3. i’m not sure if you know the name but in india, we call these “puris”/”pooris” (poo-reez) [the s denotes it is plural, of course]

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