Skip to main content New this month
Get the Allrecipes magazine
Fry Bread Tacos II
March 28, 2006

You really do have to be certain the oil is hot enough before dropping in the flattened dough, or it won't cook through before turning golden brown; once you drop it in, though, the fry bread is done in a flash, and it really is wonderful. If you aren't a big salsa fan (like my husband), try substituting a can of diced tomatoes and some fresh chopped onion, garlic, parsley and cilantro. I've also noticed several people noting that taco seasoning is too strong; I would suggest seasoning your beef (or ground bison, if you can get it!) with salt, pepper, garlic and onion powder, chili powder and paprika to taste. A great recipe, and versatile; it reminds me strongly of the Indian Tacos I used to get at the great State Fair of Oklahoma as a child!

  1. 532 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars