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5 from 3 votes

Frybread Navajo Tacos

Frybread dough can be made for savory or sweet recipes which make them perfect for these beefy Navajo tacos.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course
Cuisine: American, Native American
Keyword: al pastor tacos, beef, easy, frybread
Servings: 6 Servings
Calories: 419kcal


  • 1 lb lean ground beef
  • 1 c white onion diced
  • 2 tbsp canola oil
  • 1 1/2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/2 tsp oregano
  • 1/4 tsp ground black pepper


  • 2 1/2 c all purpose flour more for rolling as needed
  • 2 tbsp canola oil
  • 1 1/2 tbsp baking powder
  • 1 tsp salt
  • 1/2 tsp chili powder optional
  • 1 c milk
  • oil for frying

Suggested Toppings

  • tomatoes
  • cheese
  • sour cream
  • lettuce
  • olives
  • salsa


  • Frybread
  • In a large bowl blend 2 cups of flour, baking powder, salt and chili powder. Add oil and milk and mix until a soft sticky dough is formed.
  • Pour dough on to floured surface and cover with remaining 1-2 cup flour and knead into a ball. Pull palm sized amounts of dough and roll with hands to form balls. Use a rolling pin to flatten and shape dough balls into disks.
  • Heat cooking oil (enough to fry; about 2-3 cups) in a cast iron skillet to 375. Fry 1-2 breads until golden on each side. About 1 1/2 minutes per side. Drain on paper towels and keep warm until ready to serve.
  • Tacos
  • In a separate skillet over medium heat, add oil and ground beef. Season with suggested seasonings and spices and allow to brown for 5 minutes. Add the onion and cook until the beef is crispy. Drain any excess fat before serving.
  • To serve, add 2-3 tbsp of beef to a frybread along with preferred toppings.


Serving: 0g | Calories: 419kcal | Carbohydrates: 46g | Protein: 23g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 50mg | Sodium: 669mg | Potassium: 738mg | Fiber: 2g | Sugar: 3g | Vitamin A: 335IU | Vitamin C: 2mg | Calcium: 202mg | Iron: 4.9mg