Mennonite Girls Can Cook is a collection of recipes which were posted daily for a period of ten years from 2008 to 2018. We have over 3,000 delicious recipes that we invite you to try. The recipes can be accessed in our recipe file by category or you can use the search engine.

Recipe Search

Crispy Fry Bread Tacos

Where has this been all my life? I had not tried fry bread for taco shells until my daughter Alison suggested I make them and I am so glad she did. They are my new favorite shells for tacos.
But then deep fried dough, how can you go wrong. Don't you just love the odd shape of this taco? That's the fun part, you can make the taco shells any shape you want.
This is more of a suggestion than a recipe. The amount of beef I used is what I use to serve approximately 4 people. Use amount according to how many you want to feed. And if you have made too much, oh well you have delicious leftovers. And if you have leftovers you will be very happy the next day when lunch time rolls around.

Fry Bread Shells:
  • Use your favorite bun dough for the shells or you can purchase bun dough from the frozen department in the supermarket. When baking buns I set aside a small amount of dough depending on how many shells I want to make. 
  • If you want to make the shells later you can store the dough in a covered bowl in your refrigerator for a couple of days.
  1. Pinch small pieces of dough approximately the size of a large egg. Sprinkle a bit of flour on your counter and roll out each piece fairly thin. 
  2. Deep fry 2 pieces of dough at a time in hot oil over medium high heat just until golden on one side, turn over and cook until golden on the other side, they will be crispy. Place on paper towels to allow paper to absorb excess oil.
  3. Set aside until ready to assemble tacos.
  • 1 pound ground beef
  • 3 tablespoons taco seasoning
  • 1 cup water
  1. Place ground beef in a skillet over medium high heat. Chop fine as it browns. Once browned, drain remaining fat from pan.
  2. Add taco seasoning, water, and simmer for 5 minutes or until most of the water is absorbed.
  • Cheddar cheese, grated
  • Lettuce, chopped
  • Tomatoes, chopped
  • Taco sauce
  • Sour cream
  1. Place fry bread shell on plate, top with cheese, lettuce, and tomatoes.
  2. Drizzle taco sauce over top and add desired amount of sour cream.
  3. Enjoy.


  1. These look sooo much better than store-bought taco shells!

  2. Oh that looks tantalizing. What a great idea!

  3. Betty....thank Alison for this great idea! We love tacos...and I'll be trying fry bread shells for sure.

  4. Those tacos look and sound delicious!!

  5. Looks delicious, Betty!
    We used to call it 'fried bread' when I could still eat regular bread ... and it was a favorite treat I'd make on bread baking day !!

  6. This brings back memories! When we lived in Wyoming, they called these Indian Tacos. We worked for a non-profit there and we would make these by the 100's and sell them at fairs and outdoor concerts. We used frozen bread dough and also topped with sliced pickled jalapenos. I can taste them now.

  7. Yum, yes I have eaten these in Arizona and they are delicious!
    Thank you for this recipe, I'll surely want to make these myself.


Note: Only a member of this blog may post a comment.