Ancho Chicken Fry Bread Tacos

Easy Navajo Fry Bread Chicken Tacos Recipe by Ash's In The Kitchen

The taco stands don’t lie! I love all tacos, but Fry Bread tacos are at the top of the list! ❤️Chicken, beef, pork, fish shrimp, the possibilities are endless! Putting my Kitchenatic’s products to good use!


Ancho Chicken Fry Bread Tacos

• 4 cups Flour
• 2 Tablespoons Baking Powder
• 2 teaspoons Salt
• Pinch of Sugar
• 2 cups warm Water

• 3 cups leftover Ancho Chicken; shredded
• 1/2 cup Tomato; cored and sliced
• 1/2 cup Red Onion; chopped
• 2 cups Lettuce; shredded
• 1/2 cup Cheese
• 1/2 cup Sour Cream

  1. Combine all of the dry ingredients in a large bowl and mix thoroughly.
  2. Slowly pour in water while mixing with a fork until a slightly tacky dough forms.
  3. Discard any remaining water and knead inside the bowl until it pulls away from the sides. Cover and allow to rest for 30 minutes.
  4. Preheat large skillet over medium high heat and add 1/2” of oil.
  5. Once oil is hot enough to fry, form 2” dough balls and stretch with your hands until thin. Place in hot oil and fry for 1-2 minutes per side or until golden brown.
  6. Top with meat, cheese and other toppings of choice.
  7. Enjoy!

Looking for a side dish? Try one of these recipes!

Restaurant Style Refried Beans
Sweet Chile Cornbread
Mexican Street Corn Casserole

Published by ashsinthekitchen

Home cook, gardener and lover of life!

One thought on “Ancho Chicken Fry Bread Tacos

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