These quick and easy Fry Bread Navajo Tacos are made extra simple by using canned biscuits as the base.
Top with your favorite taco toppings and enjoy for a simple dinner that the kids will love!
These quick and easy Navajo Tacos are an absolute favorite of ours.
Easy Fry Bread Navajo Tacos
I remember specifically as a child (and an adult) being so excited when the Fall fair would roll into town, because that meant Indian Fry Bread!! Indian Fry Bread is so versatile, you can enjoy it sweet or savory. I would get myself a Navajo Taco for dinner and then quickly jump back in line for some fry bread covered in honey and powdered sugar.
If you’ve never had a Navajo Taco before, you are in for a treat!
This recipe is so incredibly easy because I just grabbed a tube of biscuits, flattened them out and then quickly fried them.
Want to make traditional fry bread? Check out THIS recipe.
The dough puffs up and becomes light and flaky on the inside, with a buttery crisp outside.
Grab all your taco fixin’s, especially some gorgeous California Avocados! It’s still California Avocado season, so make sure you take full advantage. Those creamy avocados are perfect on top of these Navajo Tacos.
What Goes On A Navajo Taco?
On top of the fried bread I spread out some refried beans for a base. You can use the canned version or make your own homemade refried beans. You just want to make sure to start with the beans so your other toppings will stick. 🙂
Feel free to customize the toppings to your liking. Here are some great ideas…
- Taco Meat
- Grilled Chicken
- Shredded Cheese
- Guacamole
- Sour cream
- Diced Tomatoes
- Diced Onions
Make these last few days of summer count! Get out there, have fun, and make some delicious memories!
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Easy Fry Bread Navajo Tacos
Ingredients
- 1 10 count tube of Flaky Dinner Rolls
- Canola oil for frying, I used Canola Oil
- 2 cups of Refried Beans , warmed up.
- 2 avocados, peeled, pitted and diced
- 3 cups of finely shredded Romaine lettuce
- 1 cup shredded sharp cheddar
- 1 cup of diced tomatoes
- 1 cup of sour cream, divided
- 2-3 green onions, diced
- 1 tsp chipotle chile peppers in adobo sauce, minced
Instructions
- Heat 2-3 inches of oil to 375 degrees F.
- With your fingers and hands flatten out each roll to about 1/4 inch thickness (they puff up when fried). Fry one at a time in hot oil, turning the bread over until it is lightly golden brown on each side. Remove from oil and let drain on a paper towel lined plate.
- In a small bowl combine 1/2 cup of sour cream with the 1 tsp of chipotle chile peppers in adobo sauce. Blend until combined.
- Build your Navajo Tacos by smearing about 1/4 cup of refried beans on the fry bread, followed by a little bit of the spicy sour cream sauce, diced avocado, lettuce, shredded cheese, tomato, sour cream, and a little bit of green onions on top.
Notes
Nutrition
Pumpkin Cheesecake
Brittany_VaVoomVintage
I love the shortcuts!! My aunt made these after coming home from working with the Navajo school district for several months. They were amazing! She used a dry mix for sopapillas and pinto beans and they were fantastic but when you don’t always have time for sopapillas, biscuit dough is such a smart idea!
Marisha
This looks so easy! I am definitely trying it, but I just have one question. Would it still work ok if I put two of the biscuits together to make one big piece of fry bread? Or would that be too much? I just want them bigger bc my family likes BIG Indian tacos lol
Christna C
Thank you for sharing this recipe. I made these for dinner tonight with a few different ingredients. For fun, have you eaten this dish by putting the food inside the biscuit? Someone told me that it is easier to eat this way. I can’t wait to try some of your other recipes. I’m so glad I discovered your blog all the way from IL.
Jen
I can’t find flaky dinner rolls at my grocery store 🙁 would you use canned biscuit or canned cresent rolls instead? Can’t wait to make these! Thanks!
Shawn
Hi Jen, canned biscuits will work too. Just make sure to flatten them as much as you can before frying them. 🙂
Dan from Platter Talk
These look wonderful, I’ve never made them and will have to give them a try!
Julia Olsen
Wauw, that looks amazing! 🙂
– Julia, OneKitchen, http://onekitchen.blogspot.dk/
Jocelyn @BruCrew Life
I just love fried dough! And topped with that many delicious toppings…oh, yum!!!
Shawn
Thanks Jocelyn! I made these again the other night and everyone devoured them! 🙂
Michelle
HI… could you please give an explanation of what that base might be made of? or similar to… we don’t have that product in my part of the world… cheers
Shawn
Hi Michelle! Oh my goodness, to be in a world with no canned biscuits! YIKES!! What you could do is try using some thawed roll dough, or you could just make your own fry bread dough. Here is a simple recipe to try: http://allrecipes.com/recipe/fry-bread-tacos-ii/. Hope that helps! Enjoy!
Bree (Skinny Mommy)
I have never tried these, but I need to-yum!
Shawn
Oh my goodness, you definitely need to! Your life will be changed forever! 🙂
Maria G.
This recipe surprised me a lot because it looks so delicious and the first thing that came into my mind is that it is rather difficult to cook. But when I`ve read the recipe I understood that it is rather easy and the ingredients are very healthy!
Shawn
Yes, especially when you add those California Avocados! Very nutritious! 🙂
Amie
Ahhh I’ve always used thawed out Rhodes Rolls, but this is so much easier! Love! 🙂
Shawn
Yeah, no thawing time involved! Quick and immediate results! 🙂
Rachel @ Baked by Rachel
Love how simple these are!
Shawn
Thanks Rachel, simple is my middle name! 😉
Stephanie
These look incredible, and easy!!
Shawn
Thanks Stephanie! 🙂
Boni
Oh my goodness! I cannot wait to try these! I love shortcuts and these look amazing. Thank you for sharing, I stopped by from Pinterest! 🙂
Shawn
Thanks Boni! I love shortcuts too, that’s what makes these so great! 🙂