Navajo Taco Recipe: Navajo Tacos are more than just a tasty meal—they’re a flavorful journey into Southwest cuisine. Imagine crispy, golden fry bread piled high with seasoned ground beef, fresh vegetables, melted cheese, and creamy sauces. It’s messy, hearty, and downright delicious.
These tacos originated from Native American communities and have become a beloved staple in kitchens across the country.
Whether you’re cooking for a weeknight dinner or hosting a weekend gathering, Navajo Tacos are a crowd-pleaser you won’t regret making. They’re a comfort food with a cultural twist—and once you’ve had one, you’ll definitely want more!
What Makes Navajo Tacos Unique?
What sets Navajo Tacos apart from the regular ones you get at taco stands or Tex-Mex joints? It’s all in the base: the fry bread. Instead of a tortilla or taco shell, Navajo Tacos start with a soft-yet-crispy round of deep-fried dough. That’s right—it’s bread that puffs up when fried, giving each bite a slightly chewy inside with a golden, crunchy edge.
The flavor profile is richer and heartier than regular tacos. That combination of freshly made fry bread, seasoned meat, and cool toppings creates a perfect balance. It’s the kind of dish that satisfies your craving and fills you up in the best way.
The History Behind Navajo Tacos
Navajo Tacos are deeply rooted in Native American culture. The fry bread was created out of necessity during a painful time in history—the Navajo people were forced to relocate in the 1860s and given government-issued supplies like flour, lard, salt, and sugar. They took these basic ingredients and created fry bread, which later became the foundation of the Navajo Taco.
Over time, different communities adapted the dish with their own flavors and toppings, but at its core, the recipe remains a symbol of survival, adaptation, and tradition. Today, you’ll find them at powwows, food festivals, and family tables—each one a bite of cultural resilience.
Traditional vs. Modern Navajo Tacos
There’s beauty in both traditional and modern takes on Navajo Tacos. Traditional versions stick to classic fry bread with simple toppings—usually beans, ground beef, cheese, lettuce, and tomato. The idea is to keep it humble and respectful to its origins.
Modern versions, however, get creative. Think spicy pulled pork, grilled vegetables, avocado slices, chipotle aioli, or even breakfast versions with eggs and sausage. You can take the base of fry bread and run wild with the toppings. Whether you’re a purist or an innovator in the kitchen, there’s a version of Navajo Tacos that fits your flavor style.
List of Ingredients You’ll Need
Let’s break it down so you’re ready to cook with confidence.
For the Fry Bread
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon vegetable oil (or shortening)
- 3/4 cup warm water (you may need a little more or less)
- Vegetable oil for frying (about 2 cups for a skillet)
For the Taco Filling
- 1 lb ground beef (or substitute with turkey or beans for a vegetarian option)
- 1 tablespoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup chopped onion
- 1/2 cup refried beans (optional)
Toppings and Garnishes
- Shredded lettuce
- Chopped tomatoes
- Grated cheddar or Monterey Jack cheese
- Sour cream
- Salsa or hot sauce
- Sliced avocado or guacamole
- Chopped cilantro (optional)
Essential Tools and Kitchenware
Before you start, make sure you’ve got the right tools on hand:
- Large mixing bowl
- Rolling pin (or your hands!)
- Cast iron skillet or heavy frying pan
- Slotted spoon
- Paper towels
- Plate or wire rack for draining
- Spatula or tongs
With these basics, you’re ready to jump into the fun part—cooking!
Step-by-Step Guide to Making Navajo Tacos
Step 1: Prepare the Fry Bread Dough
In a bowl, mix flour, baking powder, salt, and warm water until a soft dough forms. Knead gently just until smooth. The dough should be soft, not sticky.
Step 2: Let the Dough Rest
Cover the dough with a clean towel and let it rest for 20–30 minutes. Resting relaxes the gluten, making the bread lighter and easier to shape.
Step 3: Shape the Dough
Divide the dough into equal portions. Roll each portion into a ball, then flatten into a round disc about ¼-inch thick. Make a small hole in the center to help it cook evenly.
Step 4: Fry the Bread to Golden Perfection
Heat oil in a deep pan over medium heat. Carefully place the dough into the hot oil and fry for 1–2 minutes per side until puffed and golden brown. Remove and drain on paper towels.
Step 5: Cook the Taco Meat
Brown ground beef in a skillet over medium heat. Drain excess fat, then add taco seasoning and a little water. Simmer for a few minutes until well seasoned and thickened.
Step 6: Assemble Your Navajo Tacos
Place fried bread on a plate and top with taco meat, beans, lettuce, tomatoes, cheese, and your favorite toppings like sour cream or salsa. Serve warm and enjoy.
Tips for Crispy and Puffy Fry Bread
Getting that perfect fry bread texture can take a bit of practice. Here are some tips to help you nail it:
- Use warm water when making the dough—it helps activate the baking powder.
- Don’t over-knead the dough. Too much kneading makes the bread tough.
- Let the dough rest for at least 30 minutes before shaping.
- Fry at the right temperature—too low and the bread absorbs oil; too hot and it burns quickly.
- Avoid stacking fry breads while hot to keep them crisp.
Follow these, and you’ll get those perfect puffed, golden rounds every time.
Vegetarian and Vegan Variations
Want to skip the meat? No problem. Navajo Tacos are super adaptable. For a vegetarian version, use a hearty mix of refried beans, black beans, or sautéed veggies like bell peppers, onions, and corn.
For a vegan option, use plant-based ground meat or lentils seasoned just like traditional taco filling. Swap out the cheese and sour cream with dairy-free alternatives or make a quick vegan cashew cream.
Top with fresh veggies, salsa, and avocado—flavor-packed and satisfying!
Making Gluten-Free Navajo Tacos
Need a gluten-free version? You’re in luck. While traditional fry bread is made with all-purpose flour, you can easily make a gluten-free alternative with a few smart substitutions.
Start by using a gluten-free all-purpose flour blend that contains xanthan gum (or add about ½ teaspoon of xanthan gum if your blend doesn’t include it). Almond flour and coconut flour won’t work the same here—they lack the right structure and puffiness needed for good fry bread.
Replace the regular flour in the original recipe 1:1 with the gluten-free flour blend. Follow the same steps for mixing, resting, and shaping the dough. Fry as usual.
Keep in mind: gluten-free dough tends to be a little more delicate, so handle it gently when shaping and frying. You might notice a slightly different texture—it won’t puff as much as the regular version—but it will still be delicious, crispy, and satisfying. Serve it just like you would the classic Navajo Taco.
Best Toppings for Navajo Tacos
One of the most fun parts of making Navajo Tacos is customizing the toppings. Here are some of the best combos to mix and match:
Classic Combo:
- Seasoned ground beef
- Lettuce
- Tomato
- Shredded cheddar
- Sour cream
- Salsa
Southwest Style:
- Black beans
- Corn
- Avocado slices
- Pepper jack cheese
- Chipotle mayo
- Cilantro
Breakfast Taco:
- Scrambled eggs
- Crumbled sausage or bacon
- Shredded cheese
- Salsa verde
- Hash browns on the side
Spicy Vegetarian:
- Sautéed bell peppers and onions
- Refried beans
- Jalapeños
- Vegan sour cream
- Hot sauce
No matter what combo you go with, be generous! Navajo Tacos are meant to be loaded and hearty. There’s no such thing as “too many toppings” here.
How to Store Leftovers Properly
Let’s be honest—Navajo Tacos are best eaten fresh. But if you’ve made a big batch or have leftovers, here’s how to keep them tasting great the next day.
Storing Fry Bread:
- Let it cool completely.
- Wrap each piece individually in paper towels and store in an airtight container or zip-lock bag.
- Keep in the refrigerator for up to 3 days or freeze for up to 2 months.
Reheating Fry Bread:
- Reheat in a 350°F (175°C) oven for 8–10 minutes for a crispy finish.
- Avoid microwaving—it makes it soggy.
Taco Meat & Toppings:
- Store meat and toppings separately in sealed containers in the fridge.
- Meat can last 3–4 days and can be frozen if needed.
- Fresh toppings like lettuce or avocado should be used within a day or two.
When you’re ready to eat, just reheat the fry bread and meat, layer on the fresh toppings, and enjoy all over again.
Perfect Side Dishes to Serve With Navajo Tacos
While Navajo Tacos are filling on their own, pairing them with the right side dish takes the meal to the next level. Here are some tasty options:
- Mexican Rice – A savory side that complements taco spices beautifully.
- Charro Beans or Refried Beans – Adds even more heartiness to the plate.
- Grilled Corn or Elote – That smoky-sweet flavor is perfect with fried bread.
- Fresh Fruit Salad – A refreshing balance to all the savory richness.
- Pickled Veggies or Jalapeños – Add some acidity to cut through the fat.
Don’t forget a cold glass of iced tea or a fizzy lime soda to wash it all down!
Why You’ll Love This Recipe
There’s something undeniably comforting about this recipe. Whether it’s the nostalgic smell of dough frying or the joy of piling on your favorite toppings, Navajo Tacos bring people together. They’re satisfying, affordable, and totally customizable.
This recipe also gives you the freedom to adapt—go meatless, make it spicy, keep it classic, or turn it into a full meal with sides. It’s perfect for families, gatherings, or even just a fun night in. Plus, making your own fry bread from scratch? That’s a win in any home cook’s book.
Once you try this, it might just become a new family favorite.
Common Mistakes to Avoid
Even though this recipe is pretty straightforward, there are a few pitfalls to watch out for:
- Using cold water in the dough: Warm water helps the dough rise and stay soft.
- Skipping the resting step: Dough needs time to relax and hydrate for the best texture.
- Oil not hot enough: Cold oil = soggy fry bread. Test with a dough scrap first.
- Overcrowding the pan: Fry one piece at a time for even cooking.
- Overloading with toppings: It’s tempting, but too much can make the bread soggy fast.
Be mindful of these, and you’ll be golden—literally!
FAQs about Navajo Taco Recipe
1. Can I make fry bread ahead of time?
Yes! You can make and fry the bread ahead, then reheat it in the oven for about 8–10 minutes at 350°F for that fresh, crispy finish.
2. Can I bake the fry bread instead of frying?
Technically, yes—but you won’t get the same puff or texture. Frying is essential for that signature Navajo Taco bite.
3. Is there a way to make it healthier?
Try using lean meat, more veggies, and less cheese. You can also pan-fry with less oil or air fry the bread, though results may vary.
4. What’s a good plant-based protein for this recipe?
Lentils, black beans, or vegan ground “meat” substitutes work well with the same spices used in the beef version.
5. Can I use store-bought tortillas instead of fry bread?
You could, but then it’s not really a Navajo Taco! The fry bread is the star of this dish.
Conclusion
Navajo Tacos aren’t just a meal—they’re an experience. From the sizzling sound of fry bread in hot oil to the colorful layers of toppings stacked on top, this dish brings comfort, culture, and community to your kitchen.
Whether you’re sticking with the traditional version or putting your own spin on it, Navajo Tacos are a delicious celebration of Native American ingenuity and flavor. So roll up your sleeves, heat up that skillet, and get ready to serve up something unforgettable.
