Tacos and Indian Fry Bread

If you’ve never had tacos and Indian fry bread, let me just say—you’re about to discover comfort food magic. There’s something deeply satisfying about that golden, puffy bread fresh from the skillet. It’s warm, slightly chewy, and perfectly crispy at the edges, just begging to be topped with taco fixings… or maybe a drizzle of honey when the kids aren’t looking.

I first learned this recipe from a dear friend who swore that once you make fry bread, taco shells will never quite compare. And she was right. This dough comes together with just a handful of pantry staples—flour, baking powder, salt, and water—yet what it turns into feels downright legendary. The best part? You don’t need to be a professional baker. If you can mix, roll, and fry, you’ve got this.

So let’s dive in—your taco nights are about to level up in the most deliciously simple way.

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Why You’ll Love This Tacos and Indian Fry Bread

• Crispy outside, soft inside: the perfect texture combo
• Just six simple ingredients you already have in your pantry
• Doubles as taco shells OR a sweet snack with honey, jam, or cinnamon sugar
• Ready in under 30 minutes
• A fun recipe to make with the whole family

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Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ¾ cup cold water
• 1 tablespoon vegetable oil
• Oil for frying

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Instructions

1. In a large bowl, mix the flour, baking powder, and salt.
2. Stir in the cold water and vegetable oil until a soft dough forms.
3. Transfer to a floured surface. Pinch off 10 golf ball–sized pieces, roll into balls, and flatten into rounds.
4. Make a small hole in the center of each round (to help it puff while frying).
5. Heat about ¾ inch of oil in a deep skillet over medium-high heat.
6. Fry the rounds in batches until golden—about 20 seconds per side.
7. Drain on paper towels and serve warm.

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Melania’s Tips for Perfect Tacos and Indian Fry Bread

• Keep the oil hot but not smoking: If it’s too cool, the bread will soak up oil. Too hot, and it burns.
• Work in small batches: Overcrowding the pan cools the oil.
• Don’t skip the hole: That little poke in the middle keeps the dough from ballooning too much.
• Serve immediately: Fry bread tastes best fresh out of the skillet.

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Bake It With the Littles

This recipe is perfect for cooking with kids. They’ll love rolling the dough into little golf balls (fair warning: some may look more like boulders, but that’s the charm). Let them poke the hole in the middle with their finger—it’s giggle fuel, I promise. And if frying makes you nervous with little helpers nearby, set them up as official “powder sugar dusters” or “taco toppers.”

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Meal-Prep Magic

• Dough ahead of time: The dough can be made a few hours in advance and kept wrapped in the fridge.
• Reheat like a pro: Pop leftover fry bread in the oven at 350°F for 5–7 minutes to bring back that crisp.
• Freezer friendly: Wrap cooled fry bread in foil and freeze. Warm it in the oven straight from the freezer.

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Healthier Swaps Without Losing the Magic

• Use whole wheat flour for more fiber and nuttier flavor.
• Fry in avocado oil for a heart-healthier fat.
• For fewer calories, you can even pan-sear with less oil, though it won’t puff quite the same.

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Leftover Remix

• Mini Pizzas: Top with marinara and cheese, then broil.
• Sweet Treats: Dust with powdered sugar or cinnamon sugar.
• Breakfast Base: Spread with peanut butter and sliced bananas.

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Gift It Like a Pro

Wrap a stack of warm fry breads in parchment, tuck into a basket with taco fixings or little jars of honey, and you’ve got a thoughtful homemade gift. Perfect for neighbors, new parents, or anyone who needs a little edible hug.

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FAQs

Can I make fry bread without baking powder?
Not really—baking powder gives it that light puff.

What oil is best for frying?
Vegetable, canola, or avocado oil all work well.

Can I make these gluten-free?
Yes, use a 1:1 gluten-free flour blend. Texture may vary slightly, but still delicious.

Do I need a deep fryer?
Nope! A skillet with about ¾ inch of oil works perfectly.

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Final Thought

There’s something soul-soothing about tacos and Indian fry bread—simple ingredients, a quick fry, and suddenly you’ve got a meal that feels like a celebration. Whether you load them up with taco toppings or sprinkle with cinnamon sugar for dessert, these little golden rounds have a way of bringing people to the table (and keeping them there for seconds). Give this recipe a try, and I promise taco night will never be the same.

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