How to Cook Perfect Indian tacos

Indian tacos. Frybread (also spelled fry bread) is a flat dough bread, fried or deep-fried in oil, shortening, or lard. Made with simple ingredients, frybread can be eaten alone or with various toppings such as honey, jam, powdered sugar, venison, or beef. Indian tacos AKA Navajo tacos are like tacos but made with Indian frybread (AKA Navajo frybread) in place of the tortilla.

Deliciously crispy outside, soft and chewy inside, Navajo Tacos made with Indian Fry Bread are topped with taco seasoned ground beef and beans! Indian Tacos are a delicious treat we have always enjoyed at the Oklahoma State Fair. Make delectable Indian Tacos with Fry Bread to enjoy anytime you want! You can cook Indian tacos using 37 ingredients and 30 steps. Here is how you achieve that.

Ingredients of Indian tacos

1. You need 16 of Taco Shells (Store bought).
2. It's 1 cup of Finely Diced Mixed Bell Peppers.
3. Prepare 1/2 cup of Shredded Purple Cabbage.
4. It's 1 cup of Shredded Lettuce Leaves.
5. You need As required of Pomegranate Arils.
6. It's For of Filling :.
7. It's 2 tbsp of Oil.
8. Prepare 2 of Finely Minced Green Chillies.
9. You need 1 1/2 tsp of Ginger Garlic Paste.
10. You need 1 cup of Dry Soya Chunks.
11. Prepare 100 gms of Paneer (Cottage Cheese).
12. Prepare 2 cups of Chopped Onions.
13. You need 1/2 cup of Chopped Tomatoes.
14. You need 1/4 cup of Fresh Homemade Curds.
15. You need 1/4 tsp of Turmeric Powder.
16. You need 1/2 tsp of Kashmiri Red Chilli Powder.
17. It's 1/4 tsp of Spicy Red Chilli Powder … To be adjusted.
18. Prepare 1 tsp of Coriander Powder.
19. You need 1/2 tsp of Cumin Powder.
20. You need 1 1/2 tsp of Garam Masala.
21. Prepare To Taste of Salt.
22. It's For of Mint Curd Dip: :.
23. You need 1 cup of Homemade Hung Curd.
24. It's 3 tsp of Mint Leaves Paste (Pudina paste).
25. Prepare To Taste of Black Salt.
26. You need For of Green Tomatoes And Avocado Chutney :.
27. It's 2 tbsp of Oil.
28. It's 1/2 tsp of Cumin Seeds (Jeera).
29. Prepare 1 tsp of Fennel Seeds (Saunf/Badishep).
30. Prepare 8 of Fenugreek Seeds (Methi daana).
31. Prepare 4 of Dry Red Chillies …. Roughly chopped and deseeded.
32. You need 5 of Chopped Green Tomatoes.
33. You need 2 cups of Cubed Avocado (1 medium avocado).
34. You need 1 cup of Water.
35. You need 4 tsp of Sugar.
36. Prepare 1 tsp of Vinegar.
37. It's To Taste of Salt.

However, the fry bread in the Indian Taco photos is not the right fry bread. So basically, the fry bread and the tacos were made on different days. And more importantly: the day I made the tacos, I was. See more ideas about Indian tacos, Tacos, Fry bread. "Indian tacos" aka "Navajo tacos" are made with fry bread that's topped like a taco.

Indian tacos step by step

1. The first step to prepare Indian Tacos is to prepare the green tomato chutney for the topping and the soya paneer kheema for the filling..
2. For the green tomato chutney, heat a pan and add oil to it for tempering..
3. When it heats up, add the cumin seeds, fennel seeds and the dry red chillies..
4. Saute and add the chopped green tomatoes..
5. Saute for about two minutes and add a cup of water. Bring it to a boil and cover and cook till the tomatoes turn soft..
6. Stir occasionally and add a little water if required for cooking the tomatoes..
7. When the tomatoes are almost cooked, uncover add the sugar, vinegar and salt to taste and slightly mash the tomatoes with the back of the spoon..
8. When the mixture is mushy and the water has evaporated, switch off the heat and set aside to cool..
9. Next, scoop out the avocado flesh and roughly mash it. Add it to the cooled chutney and mix well. Set aside till further use. It can be stored in the refrigerator for quite a few days..
10. If cooking this chutney a day earlier for a party, then add the avocado only when the chutney is to be used..
11. In the meantime, for the soya stuffing, heat about 2 1/2 cups of water in a pan..
12. When it almost reaches a boiling point, switch off the flame and add the soya chunks to it..
13. Let soak for about 10 minutes. After the said period, drain out all the water and squeeze the puffed chunks well..
14. Soak again in clean water and repeat the above step atleast twice again..
15. Grind the squeezed chunks coarsely, in a mixer grinder..
16. Next, heat a pan and add oil to it. When it heats up add the finely minced green chillies and the ginger garlic paste..
17. Saute and add the onions. Cook till they turn translucent and add the turmeric powder and mix..
18. To this, add the chopped tomatoes and saute further for a few minutes till they turn mushy..
19. Beat the curds well and add to the onion tomato mixture. Stir continuously on high heat till it thickens, to prevent the curds from splitting..
20. To this mixture, add the red chilli powders and coriander cumin powder and mix well..
21. Add the coarsely ground soya chunks and about a cup of water..
22. Bring to a boil and cover and cook for a few minutes..
23. When the soya mixture is well cooked, add the garam masala, crushed paneer and salt to taste..
24. Mix well and garnish with coriander leaves. Switch off the flame and set the mixture aside till further use..
25. For the curd dip, mix together the hung curd, mint leaves paste and black salt and set aside..
26. To prepare the tacos, bake the taco shells as mentioned on the packet.
27. Next, spread some shredded purple cabbage at the bottom of the shell..
28. Spread some curd dip over it and top with the soya paneer kheema..
29. Spread some of the green tomato avocado chutney over it and top with some chopped bell peppers, shredded cabbage and pomegranate arils..
30. Serve these delicious and filling Indian Tacos as starters during parties with chilled mocktails of choice!.

Delicious Homemade Fry Bread - Aka "Navajo Tacos" Or "Indian Bread" - One Of The Best Recipes You'll Ever Try! Pillows Of Dough Fried Until It's A Little Crispy On The Outside, But Soft On The Inside. I grew up on Navajo tacos. I was always so excited when my mom said we were having Navajo tacos for dinner (I was that annoying child who would ask my mom. From Ponca City, Oklahoma, LaDonna Reed writes, "Our son-in-law is half Comanche and half Kiowa, and this recipe is similar to one he uses.