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two navajo tacos on a piece of parchment paper with a cutting board with ingredients in the background
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4.88 from 8 votes

Navajo Tacos

Navajo Tacos - A simple yet delicious recipe for homemade fry bread topped with juicy flank steak, cheese, tomatoes, and green onions. A delicious twist on the classic taco, fun to enjoy with your family!
Prep Time40 mins
Cook Time20 mins
Total Time1 hr
Course: Lunch, Main Course
Cuisine: American
Keyword: fry bread, navajo tacos
Servings: 8
Calories: 412kcal



  • 3/4 to 1 cup warm water
  • 1/2 tsp salt
  • 1/4 cup olive oil
  • 2 cups all-purpose flour
  • 2 1/4 tsp active dry yeast (or 1 pkg, 2 1/4 tsp in a package)


  • 1 1/2 lbs flank steak
  • 1/2 cup taco sauce
  • 1/2 tsp salt or to taste
  • 1/2 tsp pepper or to taste
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp garlic powder


  • 2 cups Mozzarella cheese
  • 2 cups lettuce
  • tomatoes
  • green onions
  • cilantro
  • 1 cup vegetable oil for frying bread


  • To make the steak mix all the spices together, excluding the taco sauce, and rub over the flank steak on both sides. Grill the steak to your preference, I grilled mine to medium rare. After it's grilled, cover it with aluminum foil and let it rest for about 10 minutes, during which time you can make the dough.
  • Pour the yeast over the warm water in a small bowl.
  • In the bowl of your mixer, add the flour and salt and mix. Add the olive oil and using the dough hook, mix for about a min.
  • Add the yeast mixture to the flour mixture and mix until well incorporated. You can probably get about 6 to 8 tacos out of this dough, so if you're not going to fry all of them, you can freeze half. Cut the dough into about 6 or 8 equal pieces, depending on how big you want each taco and roll each piece with a rolling pin so that it's about 1/4 of an inch in thickness.
  • In a large frying pan heat enough vegetable oil so that it's 1/2 inch deep. Fry 1 or 2 of the rolled out dough pieces, depending on how big your frying pan is. Fry until golden on both sides. When done place over paper towels.
  • While the dough is frying, cut the steak into thin slices. Place steak into a bowl and pour taco sauce over and toss so that each piece is fully coated. If you need more sauce, feel free to add more.
  • To serve, top each piece of fried bread with steak, freshly shredded mozzarella cheese, tomatoes, lettuce, green onions and cilantro.


  1. You can probably get about 6 to 8 tacos out of this dough, so if you're not going to fry all of them, you can freeze half.
  2. Freezing Dough: Store excess dough, sealed tightly, in your freezer for up to a year!
  3. Store leftovers separately. Store leftover flank steak in an airtight container in the fridge for up to 4 days. Leftover fry bread might not keep as well and may lose its texture - it's best to use it up immediately. See above for freezing instructions.


Serving: 1taco | Calories: 412kcal | Carbohydrates: 27g | Protein: 29g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 73mg | Sodium: 652mg | Potassium: 392mg | Fiber: 2g | Sugar: 2g | Vitamin A: 480IU | Vitamin C: 1mg | Calcium: 170mg | Iron: 3mg