There has been an ongoing battle in my household for a few years now. I must tell you, this post is hotly contested in my household. Samuel and I are at a strong disagreement over what “Indian tacos” are actually called. I have grown up calling and hearing these fried breads Indian tacos. Samuel, on the other hand, has grown up knowing these as Navajo tacos. I have never, ever heard Indian tacos called Navajo tacos. So we continually bicker over what these should actually be called. I’ve heard others just refer to them as fry bread. No matter the name, I’ve come up with an easy and delicious way to make them.
These Indian tacos couldn’t be easier. You don’t have to make your dough for these. I used canned biscuits to make the actual fry bread. Trust me, this works beautifully. Have you ever had an Indian taco at a carnival or fair? These Indian tacos taste just like those. The outside is wonderfully crunchy and the inside is soft and puffy. Another wonderful thing about this post is you can completely customize your toppings. You can add all kinds of different things to these tacos. I keep mine vegetarian, but you could definitely add ground beef or shredded chicken. Feel free to explore the topping options. You will be surprised that you can make Indian tacos within minutes on your own. No waiting for a carnival or fair any more!
These Indian tacos don’t take many steps to complete. The first step is to flatten out each biscuit to about 1/4 inch thickness. I just use my hands and fingers to stretch and flatten out each biscuit. These do puff up when fried, so you will need them to be on the thinner side in order for them to cook all the way through.
Fry each biscuit in the hot oil, turning the biscuit over until it is golden brown on each side, about 2 to 3 minutes on each side. You can fry more than one biscuit at a time, just keep them well spaced out and not touching. Remove from oil and let drain on a paper towel lined plate. Build your tacos however you like! These are completely customizable so add however little or many ingredients you like to top your Indian tacos with! I listed some ingredients I used on my Indian tacos, but feel free to use whatever you want.
Whether you call these Indian tacos, Navajo tacos, or fry bread- these are tasty. They puff up beautifully with a golden, crisp outside and a soft, puffy inside. Frying these didn’t add on too many calories, which is quite a bonus. I really love using the reduced fat biscuits to help balance out some of the fried goodness. I have made these a few times without issue. These are so much easier to make than mixing a dough from scratch. So, if you need an Indian taco fix, I highly recommend this easy method to make a beautiful, tasty taco.
Easy Indian Tacos
Total calories: Dependent on ingredients and toppings (roughly 300 calories for each plain fried bread)
Servings: Dependent on ingredients and toppings (up to 8 tacos from one can of biscuits)
- 1- 8ct tube of Pillsbury Reduce Fat Biscuits (I use Homestyle)
- Oil for frying (1 cup vegetable oil for all 8 tacos or ½ cup for 4)
- 1 can vegetarian refried beans
- 1 cup extra sharp cheddar, shredded
- 8 tbsp light sour cream
Other optional toppings: avocados, shredded lettuce, diced tomatoes, green onions, jalapenos, cooked ground beef, shredded chicken
- Heat oil in a small saucepan if you are making 4 tacos, or a large saucepan if you are making all 8 tacos. Oil should be set over medium-high heat or around 375°F.
- With your fingers and hands flatten out each biscuit to about ¼ inch thickness (they puff up when fried).
- Fry each biscuit in the hot oil, turning the biscuit over until it is golden brown on each side, about 2 to 3 minutes on each side. You can fry more than one biscuit at a time, just keep them well spaced out and not touching. Remove from oil and let drain on a paper towel lined plate.
- Build your tacos however you like! These are completely customizable so add however little or many ingredients you like to top your Indian tacos with!
Have all your toppings ready to go before you start frying! I set all mine out on the counter for easy assembly. The frying takes just a little bit of time, so it is best to have the toppings ready to go so you can enjoy a hot Indian taco.