Navajo Tacos

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Prep Time: 40 minutes
Cook Time: 20 minutes
Servings: 2
Calories: 1307kcal

Ingredients

Salsa

  • 1 cup Tomato chopped
  • 2 tsp Extra-virgin olive oil
  • 2 TBSP Onion chopped
  • 1 clove Garlic chopped
  • 2 tsp Lemon juice
  • 2 tsp Hot sauce
  • 2 TBSP Fresh cilantro
  • 2 oz Tortilla chips

Indian Fry Bread

  • 2 cups All-purpose flour
  • 1 TBSP Baking powder
  • 1/2 tsp Salt
  • 3/4 cup Warm water
  • Vegetable oil for frying

Tacos

  • 8 oz Ground beef
  • 1/2 tsp Ground cumin
  • 1/2 tsp Salt
  • 1/2 tsp Black pepper
  • 1/2 tsp Garlic powder
  • 1 cup Black beans drained and rinsed
  • 1 cup Romaine lettuce shredded
  • 1 Tomato diced
  • 1/2 cup Cheddar cheese shredded
  • 4 TBSP Sour cream

Homemade Lemonade

  • 1 cup Lemon juice fresh-squeezed
  • 16 oz Water
  • 2 TBSP Sugar use to taste
  • Ice cubes
US Customary - Metric

Instructions

  • Prep the ingredients per the instructions above.
  • Make the salsa: Add all the ingredients in a blender (except the chips) and pulse until chopped well. Season with salt and pepper. Refrigerate or set aside.
  • In a mixing bowl, combine the all-purpose flour, baking powder, and salt.
  • Gradually add warm water to the dry ingredients while stirring. Continue mixing until a dough forms.
  • Transfer the dough to a floured surface. Knead the dough for about 5 minutes until it becomes smooth.
  • Place the dough back into the mixing bowl. Cover it with a damp cloth and let it rest for approximately 30 minutes.
  • Divide the dough into small balls (about golf ball-sized). Roll each ball into a round, flat shape, ensuring it's not too thin.
  • In a deep frying pan or pot, heat vegetable oil to around 375°F (190°C).
  • Carefully place one round of dough into the hot oil. Fry each side until golden brown, flipping as needed. This should take about 2-3 minutes per side.
  • Once golden brown, use a slotted spoon to remove the fry bread from the oil. Place it on a paper towel-lined plate to drain excess oil. Allow the fry bread to cool slightly before serving.
  • Heat a skillet or frying pan on medium heat. Add ground beef, cumin, salt, pepper, and garlic powder. Cook until fully browned.
  • Assemble fry bread tacos: Place Indian fry bread on serving plates. Evenly distribute the cooked ground beef, beans, shredded lettuce, diced tomatoes, and shredded cheddar cheese.
  • Mix the ingredients for the homemade lemonade.
  • Serve the Navajo tacos with sour cream, chips and salsa, and lemonade.

Nutrition

Calories: 1307kcal | Carbohydrates: 168g | Protein: 52g | Fat: 49g | Saturated Fat: 18g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 2293mg | Potassium: 1414mg | Fiber: 15g | Sugar: 21g | Vitamin A: 3669IU | Vitamin C: 73mg | Calcium: 719mg | Iron: 12mg

Navajo Tacos

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 40 minutes
Cook Time 20 minutes
Servings 2
Calories 1307 kcal

Ingredients
 
 

Salsa

  • 1 cup Tomato chopped
  • 2 tsp Extra-virgin olive oil
  • 2 TBSP Onion chopped
  • 1 clove Garlic chopped
  • 2 tsp Lemon juice
  • 2 tsp Hot sauce
  • 2 TBSP Fresh cilantro
  • 2 oz Tortilla chips

Indian Fry Bread

  • 2 cups All-purpose flour
  • 1 TBSP Baking powder
  • 1/2 tsp Salt
  • 3/4 cup Warm water
  • Vegetable oil for frying

Tacos

  • 8 oz Ground beef
  • 1/2 tsp Ground cumin
  • 1/2 tsp Salt
  • 1/2 tsp Black pepper
  • 1/2 tsp Garlic powder
  • 1 cup Black beans drained and rinsed
  • 1 cup Romaine lettuce shredded
  • 1 Tomato diced
  • 1/2 cup Cheddar cheese shredded
  • 4 TBSP Sour cream

Homemade Lemonade

  • 1 cup Lemon juice fresh-squeezed
  • 16 oz Water
  • 2 TBSP Sugar use to taste
  • Ice cubes

Instructions
 

  • Prep the ingredients per the instructions above.
  • Make the salsa: Add all the ingredients in a blender (except the chips) and pulse until chopped well. Season with salt and pepper. Refrigerate or set aside.
  • In a mixing bowl, combine the all-purpose flour, baking powder, and salt.
  • Gradually add warm water to the dry ingredients while stirring. Continue mixing until a dough forms.
  • Transfer the dough to a floured surface. Knead the dough for about 5 minutes until it becomes smooth.
  • Place the dough back into the mixing bowl. Cover it with a damp cloth and let it rest for approximately 30 minutes.
  • Divide the dough into small balls (about golf ball-sized). Roll each ball into a round, flat shape, ensuring it's not too thin.
  • In a deep frying pan or pot, heat vegetable oil to around 375°F (190°C).
  • Carefully place one round of dough into the hot oil. Fry each side until golden brown, flipping as needed. This should take about 2-3 minutes per side.
  • Once golden brown, use a slotted spoon to remove the fry bread from the oil. Place it on a paper towel-lined plate to drain excess oil. Allow the fry bread to cool slightly before serving.
  • Heat a skillet or frying pan on medium heat. Add ground beef, cumin, salt, pepper, and garlic powder. Cook until fully browned.
  • Assemble fry bread tacos: Place Indian fry bread on serving plates. Evenly distribute the cooked ground beef, beans, shredded lettuce, diced tomatoes, and shredded cheddar cheese.
  • Mix the ingredients for the homemade lemonade.
  • Serve the Navajo tacos with sour cream, chips and salsa, and lemonade.

Nutrition

Calories: 1307kcalCarbohydrates: 168gProtein: 52gFat: 49gSaturated Fat: 18gPolyunsaturated Fat: 6gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 123mgSodium: 2293mgPotassium: 1414mgFiber: 15gSugar: 21gVitamin A: 3669IUVitamin C: 73mgCalcium: 719mgIron: 12mg
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