Navajo Tacos

4.88 from 8 votes

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

Cook Time20

Total Time1

Course: Lunch, Main Course

Cuisine: American

Keyword: fry bread, navajo tacos

Servings:

Calories: 412kcal

Author: Joanna Cismaru

Equipment

KitchenAid Artisan 5 Quart Stand Mixer

Ingredients

Dough

¾ to 1 cup warm water
½ teaspoon salt
¼ cup olive oil
2 cups all-purpose flour
2¼ teaspoon active dry yeast (or 1 pkg, 2 1/4 tsp in a package)

Steak

1½ pounds flank steak
½ cup taco sauce
½ teaspoon salt or to taste
½ teaspoon pepper or to taste
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon garlic powder

Toppings

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

US Customary - Metric

Instructions

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 ¼ of an inch in thickness.
In a large frying pan heat enough vegetable oil so that it's ½ 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.

Notes

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.
Freezing Dough: Store excess dough, sealed tightly, in your freezer for up to a year!
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.

Nutrition