Tacos sitting atop a fried piece of dough never tasted so good! These Fry Bread Tacos are the perfect way to change up taco night!
Tacos are on our menu at least twice a month. They are just so easy to prepare, and you can have them on the table in no time. I know lot’s of days after we’ve done school all day, and I’ve worked on the blog, plus cleaned house or done laundry, I’m tired, so tacos it will be! Perhaps we were a little burned out on tacos, because of Kelsie’s corn allergy, we can’t enjoy crunchy tacos anymore. Which, don’t get me wrong, I love taco meat and the fixings wrapped in a warm flour tortilla, but twice a month for months on end, I’m sort of flour tortilla’d out.
Well my problems were solved when one day I was browsing Pinterest, and another blogger I follow just so happened to have something on her blog, Love Bakes Good Cakes, called fry bread tacos. I was intrigued, because I had never heard of such. I mean we ate tacos growing up all the time, but not on fried pieces of dough. The picture reminded me so much of the chulpas from Taco Bell. (which I love!) I looked at the recipe and was shocked that it was so fast to come together. Of course I put it in our menu for the following taco meal, and we were hooked!
This fried dough takes tacos to the next level. I guess you could figure out a way to shape it like a shell, because it does taste almost identical to those yummy chulpa shells from Taco Bell. Of course these are way better for you since they only require very few basic ingredients.
Anyway, your going to love these as much as we do, I’m sure of it! And, to make these even better, try out our Better then the Packet! Homemade Taco Seasoning.
Fry Bread Tacos
- 2 cups flour
- 1 tbsp baking powder
- 1 tsp salt
- 1 cup milk
- Taco meat and all the fixings
Mix together the ingredients to form a dough.
Drop onto a floured surface and knead until smooth.
Allow the dough to rest about 5 minutes.
While the dough is resting heat a heavy bottom, large pan with at least 3 inch sides, filled a little over half way with oil, over medium to high heat.
Once the oil is hot enough, divide the dough into 6 equal portions, and pat or roll it out to 1/4th inch thickness.
Fry one side and then the other, making sure to brown thoroughly on the first side before flipping to the next.
Immediately place onto paper towels to drain the excess oil away.
Sprinkle with salt!
Top with your favorite taco meat and toppings.