Fry Bread Tacos

• servings: 6 servings
• active time: 20 minutes
• total time: 40 minutes

Ingredients

1 tbsp Vegetable Oil (plus 2-3 cups more for frying)

2 1/2 cup Flour

1 tbsp Baking Powder

1/2 tsp Salt

1 cup Milk

Directions

Whisk together the dry ingredients: 2 cups of flour, baking powder, and salt.

Mix 1 tablespoon vegetable oil into the flour mixture.

Gradually stir in 1 cup of milk. Mix in the other ½ cup flour. Knead this soft dough with your hands. If the mixture is too dry, add milk a little at a time. If the dough is too wet, add flour a little at a time. Do not over knead the dough as this will make it tough.

Flour hands and shape dough into a long cylinder. Cut it into 6 equal parts. On a floured surface, shape each of the 6 pieces into a round circle, about 6 inches across. (I found it easiest to use a rolling pin to achieve this. Use a fork to poke a few holes in each of the disks.

Place oil (enough to be 2-3 inches deep) in a large skillet. Heat to medium heat.

Gently place one disk at a time into the hot oil. As you deep fry, the disk will start to puff up and rise to the top, use tongs to flip it over.

Allow this to cook until the bottom is lightly golden, then flip and allow the other side to become golden brown as well.

As each shell is cooked, remove from the oil and set on a plate lined with a paper towel to drain the excess grease

Now it’s time to build your fry bread tacos! Fill the shells with the meat mixture and desired taco fixings.

Nutrition

• Calories: 235 kcal
• Total Fat: 4 g
• Saturated Fat: 1 g
• Unsaturated Fat: 3 g
• Trans Fat: 0.01 g
• Cholesterol: 5 mg
• Sodium: 422 mg
• Total Carbohydrate: 42 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 7 g