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Fry Bread Tacos II
Reviews:
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!

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