Indian Tacos: What They Are and How to Make Them

If you’ve heard of Indian tacos and wondered what makes them different from regular tacos, here’s a quick answer: they use a soft, fried bread—often called frybread or Navajo bread—as the base instead of a corn or flour tortilla. The bread is slightly puffy, chewy inside and crisp at the edges, which soaks up sauces and holds toppings in a way tortillas don’t.

Indian tacos can mean two things: the traditional Navajo-style frybread topped with seasoned meat, beans, lettuce, tomato and cheese, or modern fusions that mix Native American frybread with Indian (South Asian) spices and chutneys. Both are tasty; one is rooted in a long history, the other is a fun fusion you’ll see at food trucks and festivals.

What you need and why it works

To make frybread you only need flour, salt, baking powder, water and oil for frying. The baking powder gives a light puff, while frying at the right temperature creates a crunchy exterior and soft interior. For toppings, think cooked ground beef or shredded chicken, refried beans or chana masala, shredded lettuce, diced tomatoes, grated cheese, yogurt or sour cream, and sauces—salsa, chutney or hot sauce.

Why try this at home? It’s simple comfort food, quick to make, and endlessly customizable for vegetarians or meat-eaters. The frybread holds up to heavy toppings and stays satisfying even if you make it ahead (stored briefly and reheated).

Easy Indian Taco recipe and smart tips

Simple frybread: mix 2 cups flour, 1 tsp baking powder, 1 tsp salt, and about 3/4 cup warm water into a soft dough. Let it rest 10 minutes. Divide into 6 balls, flatten to 6" rounds. Heat oil to medium-high (about 350°F/175°C). Fry each round 1–2 minutes per side until golden and puffed. Drain on paper towel.

Topping ideas: classic—seasoned ground beef with taco spices, refried beans, lettuce, tomato, cheese, and salsa. Fusion—spiced potato or chana masala, pickled onions, cilantro, raita or tamarind chutney. For a lighter version, bake the flattened dough at 425°F for 8–10 minutes instead of frying.

Serving tips: Serve frybread warm so it stays soft. If you need to make ahead, keep the bread wrapped in foil and reheat briefly in a hot oven. For a crowd, frybread is great because you can make a stack and let people top their own. Use sturdy toppings, and place wetter sauces at the bottom so the bread doesn’t get soggy too fast.

One last tip—experiment. Swap taco seasoning for garam masala, top with mango chutney, or try paneer instead of cheese. Indian tacos are forgiving and fun, and they reward simple tweaks. Try one version, then change a topping or two next time until you find your favorite combo.