Navajo Tacos

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Prep Time: 40 minutes
Cook Time: 20 minutes
Servings: 2
Calories: 1430kcal

Ingredients

Chips and Guacamole

  • 1 Avocado
  • 2 TBSP Tomato diced
  • 1 TBSP Red onion finely chopped
  • 1/2 TBSP Lime juice fresh squeezed
  • 1/2 TBSP Fresh cilantro chopped
  • Salt to taste
  • Black pepper to taste
  • 2 oz Tortilla chips

Margarita Mocktail

  • 1 TBSP Honey
  • 12 oz Sparkling water
  • 8 oz Orange juice
  • 2 TBSP Lime juice as needed to taste
  • 2 wedges Lime for garnish, optional

Indian Fry Bread

  • 2 cups All-purpose flour
  • 1 tablespoon 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
US Customary - Metric

Instructions

  • Prep the ingredients per the instructions above.
  • Cut the avocados in half and remove the pits. Scoop the flesh into a bowl and mash with a fork until desired consistency. Add the diced tomato, red onion, lime juice, chopped cilantro, salt, and pepper. Mix well. Let sit in the refrigerator until service.
  • Place all margarita mocktail ingredients into a pitcher or drink shaker. Mix until the honey is dissolved. Adjust any of the ingredients as needed to taste. Seal in a container and chill in the fridge until you are ready to serve.
  • Mix Dry Ingredients: In a mixing bowl, combine the all-purpose flour, baking powder, and salt.
  • Add Water: Gradually add warm water to the dry ingredients while stirring. Continue mixing until a dough forms.
  • Knead the Dough: Transfer the dough to a floured surface. Knead the dough for about 5 minutes until it becomes smooth.
  • Rest the Dough: Place the dough back into the mixing bowl. Cover it with a damp cloth and let it rest for approximately 30 minutes.
  • Shape into Rounds: Divide the dough into small balls (about golf ball-sized). Roll each ball into a round, flat shape, ensuring it's not too thin.
  • Heat the Oil: In a deep frying pan or pot, heat vegetable oil to around 375°F (190°C).
  • Fry the Bread: 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.
  • Drain and Cool: 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 on top of each piece of fry bread. Spoon the beans over the ground beef layer. Sprinkle shredded lettuce over the beans. Add a layer of diced tomatoes on top of the lettuce. Generously sprinkle shredded cheddar cheese over the entire taco assembly. Dollop of sour cream on each Navajo taco.
  • Serve the Navajo tacos immediately while the fry bread is still warm. Enjoy with chips and guacamole and margarita mocktail.

Nutrition

Calories: 1430kcal | Carbohydrates: 174g | Protein: 53g | Fat: 60g | Saturated Fat: 20g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 2215mg | Potassium: 1867mg | Fiber: 21g | Sugar: 23g | Vitamin A: 3520IU | Vitamin C: 85mg | Calcium: 730mg | Iron: 13mg

Navajo Tacos

No ratings yet
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 20 minutes
Servings 2
Calories 1430 kcal

Ingredients
 
 

Chips and Guacamole

  • 1 Avocado
  • 2 TBSP Tomato diced
  • 1 TBSP Red onion finely chopped
  • 1/2 TBSP Lime juice fresh squeezed
  • 1/2 TBSP Fresh cilantro chopped
  • Salt to taste
  • Black pepper to taste
  • 2 oz Tortilla chips

Margarita Mocktail

  • 1 TBSP Honey
  • 12 oz Sparkling water
  • 8 oz Orange juice
  • 2 TBSP Lime juice as needed to taste
  • 2 wedges Lime for garnish, optional

Indian Fry Bread

  • 2 cups All-purpose flour
  • 1 tablespoon 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

Instructions
 

  • Prep the ingredients per the instructions above.
  • Cut the avocados in half and remove the pits. Scoop the flesh into a bowl and mash with a fork until desired consistency. Add the diced tomato, red onion, lime juice, chopped cilantro, salt, and pepper. Mix well. Let sit in the refrigerator until service.
  • Place all margarita mocktail ingredients into a pitcher or drink shaker. Mix until the honey is dissolved. Adjust any of the ingredients as needed to taste. Seal in a container and chill in the fridge until you are ready to serve.
  • Mix Dry Ingredients: In a mixing bowl, combine the all-purpose flour, baking powder, and salt.
  • Add Water: Gradually add warm water to the dry ingredients while stirring. Continue mixing until a dough forms.
  • Knead the Dough: Transfer the dough to a floured surface. Knead the dough for about 5 minutes until it becomes smooth.
  • Rest the Dough: Place the dough back into the mixing bowl. Cover it with a damp cloth and let it rest for approximately 30 minutes.
  • Shape into Rounds: Divide the dough into small balls (about golf ball-sized). Roll each ball into a round, flat shape, ensuring it's not too thin.
  • Heat the Oil: In a deep frying pan or pot, heat vegetable oil to around 375°F (190°C).
  • Fry the Bread: 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.
  • Drain and Cool: 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 on top of each piece of fry bread. Spoon the beans over the ground beef layer. Sprinkle shredded lettuce over the beans. Add a layer of diced tomatoes on top of the lettuce. Generously sprinkle shredded cheddar cheese over the entire taco assembly. Dollop of sour cream on each Navajo taco.
  • Serve the Navajo tacos immediately while the fry bread is still warm. Enjoy with chips and guacamole and margarita mocktail.

Nutrition

Calories: 1430kcalCarbohydrates: 174gProtein: 53gFat: 60gSaturated Fat: 20gPolyunsaturated Fat: 7gMonounsaturated Fat: 25gTrans Fat: 1gCholesterol: 123mgSodium: 2215mgPotassium: 1867mgFiber: 21gSugar: 23gVitamin A: 3520IUVitamin C: 85mgCalcium: 730mgIron: 13mg
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