Fry Bread Tacos

We were driving through New Mexico a couple months ago when we saw a hand-painted sign that read: Fry Bread Tacos Next Right.

So we took a hard turn and went searching, because this girl LOVES fry bread tacos.

Sadly we arrived to find there weren’t actually any fry bread tacos at the stop and slowly turned around (with a half dozen other cars) to make our way back to the highway.

And I’m not lying when I say I’ve been thinking about them constantly since that day.

So here we are.

Fry bread tacos for you.
Fry bread tacos or me.
Fry bread tacos for EVERYBODY.

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here’s what you’ll need

• Rhodes frozen dinner rolls

• flour

• canola oil

• 1 lb ground beef, browned

• taco seasoning

• iceberg lettuce, shredded

• sharp white cheddar cheese, shredded

• cherry tomatoes, halved

• green onions, thinly sliced

• sour cream

• Sriracha

• guacamole

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here’s what you’ll need to do

Get yourself a bag of Rhodes dinner rolls from the frozen food section at your local grocery store. They’re pre-packaged to be golf ball-sized portions, which is exactly what we want for these.

Take out as many portions of dough as you’d like and place them on a lightly-oiled sheet tray.
Brush the tops of the rolls with more canola oil and cover with plastic wrap to proof at room temperature for about 3 hours, or until they’re soft and have doubled in size.

On a floured surface, roll each proofed bread portion into a flat, round disc - about 1/4 inch thick.

Over medium heat, CAREFULLY heat a couple inches of canola oil in a heavy, deep-sided pot (like a Dutch Oven) until it reaches about 350 degrees.

One at a time, CAREFULLY place a round of flat, proofed dough into the HOT oil, using tongs to turn the dough halfway through. Fry until golden and delicious, which should only take 1 to 2 minutes per side.

CAREFULLY remove fry bread from the HOT oil using tongs and place them on a paper towel-lined plate to cool.

Top each piece of fry bread with browned and seasoned ground beef, sharp white cheddar cheese, Sriracha, shredded lettuce, tomatoes, sour cream, guacamole and green onions - or whatever other toppings you’d like (or have laying around the house).

Serve warm and enjoy immediately.

Craving fry bread, but not tacos?
There is no shame in simply smothering your fry bread with butter and honey (like I did, and often do…)

Woo hoo!