A yummy, filling meal that can be easily customized based on personal preference. We love them for a fun dinner!

Yum, yum, yum

I had a neighbor who made the best Navajo Tacos when I was growing up and I fell in love! Whenever I can get a Navajo Taco, I do – so simple yet so delicious!

I love to make this meal on the day I make bread for my family. A couple of the bread recipes on my site make three loaves. Instead of turning all the dough into loaves, I do two loaves of bread and one loaf amount goes to making these Navajo Tacos! 

800 grams of bread dough can make about 10 small navajo tacos. I like to use this sandwich recipe – I usually do half whole grain when I make this recipe. Or I make this honey oat bread. Both are delicious loaves of bread and also delicious Navajo Tacos. 

Taco Meat or Beans

You can make a quick taco meat for this recipe. This is the recipe I have here on my site that I use but I actually prefer my Navajo Tacos with just beans. This Pinto Bean recipe is my favorite for this meal. I also love calabacitas (zucchini corn mexican side dish)in addition to the beans. I had some at a restaurant on their navajo tacos and I fell in love – so delicious!

The toppings for this meal really make it! We love to use shredded lettuce, diced tomatoes, diced avocados and some salsa. You can also add cheese or sour cream. This Avocado Lime Sauce or this guacamole is also very delicious with this recipe. 

Fry it

I fry this dough in a light olive oil or avocado oil.

I have heard you can “fry” dough in an air fryer but I don’t have one so if you do it, report back and let me know how it goes.

Sourdough Navajo Tacos

Bread dough – I use this sourdough white bread recipe or this honey oat sourdough recipe.

Oil for frying

Taco meat or Pinto Beans

Toppings : Lettuce, Tomatoes, Avocadoes, Salsa

Optional toppings: Calabacitas, Guacamole Cheese, Sour Cream, Avocado Lime Sauce

Once your bread dough has completed its first rise, pull out the amount of dough you want for your navajo tacos. 800 grams of bread dough make about 10 small tacos.

Pour a small amount of oil on your countertop. Spread it around. Plop your dough on the oil and using a rolling pin, spread the dough out to about 1/4-1/2 inch thick. If you don’t have a rolling pin, you can stretch it carefully with your hands.

Once the dough is rolled thin, use a pizza cutter or a knife to cut the dough into desired size squares. Cover the dough and let rise for about an hour.

When you are ready to cook the navajo tacos, place oil in a thick bottomed saucepan. Heat to medium heat. Place one or two pieces of dough (depending on the size of your pot) into the oil (don’t overcrowd them). Fry until lightly browned on one side and then flip. Once the other side is lightly browned, remove to a plate covered with a napkin or paper towel and let cool slightly. Continue with all the dough.

When ready to serve, place a navajo taco bread on a plate and cover with all the delicious toppings and goodness!!

If you have left over fried bread pieces after dinner, slather one in honey or honey butter and eat it for dessert!