Navajo Tacos

Name: Fry Bread Tacos
Prep time: 5 min
Cook time: 60 min
Total time: 95 min
Ingredients: 1 - 1 1/2 Pound London Broil Roast; 1 Cup Beef Broth; 2 tsp Cumin; 2 tsp Onion Powder; 1 Tbs Chili Powder; 1 tsp Paprika; 1 Tbs Sugar; 1/4 - 1/2 tsp Ground Pepper; 1/2 tsp Salt; 1 Tbs Crushed Garlic; 1 4 oz can Diced Green Chilis (Mild, Medium or Hot); 1 can Diced Tomatoes; Top with Shredded Lettuce (Salsa, Sour Cream, Cheese, Avocado, Beans, etc)

Facebook Pinterest X

4.5 from 20 votes

Jump to Recipe

Navajo Tacos—often called Indian Tacos or fry bread tacos—are one of those meals I’ve made for years when I need something hearty, comforting, and guaranteed to make everyone gather in the kitchen. This version uses slow-cooked, seasoned beef that turns tender enough to shred with a fork, soaking up bold flavors as it cooks low and slow. It’s the kind of recipe that works for family dinners, casual gatherings, or anytime you want a build-your-own meal that feels special without being complicated. Tested in my own kitchen and served countless times, this recipe is dependable, flexible, and always a hit.

Navajo Taco with Indian Fry Bread, shredded marinated Beef and taco toppings

Made with Fry Bread, a simple recipe using flour and water that has stood the test of time. I've made this bread sweet and savory over the years. A family favorite for sure.

Ingredient Roll Call Fry Bread Tacos

There are many toppings that can go into an Indian Taco. The favorites of course are Lettuce, Salsa, Sour Cream, Taco Meat, Cheese, Avocado, and we love Ranch.. yes we are those people. 😉

London Broil Roast - An affordable beef cut that turns tender and flavorful when slow-cooked or pressure cooked.
Beef Broth - Keeps the meat juicy and adds depth to the cooking liquid
Cumin & Chili Powder - Build a warm, earthy base with a little smoke heat
Onion Powder & Paprika - Adds sweetness and a subtle spice
Sugar - Balances acidity and deepends flavor
Diced Green Chilis - Choose Mild, Medium or Hot depending on your families heat tolerance
Diced Tomatoes - add body and a bright tang to the sauce
Favorite Toppings - Shredded lettuce, salsa, sour cream, cheese, beans, olives.

The Must-Haves

Instant Pot or Slow Cooker - easy ultra tender beef
Zip Lock Bag - Quick way to caot meat evenly with spices
Tongs or Slotted Spoon - To lift beed and drain juices before serving
Knife & Cutting Board - Prepping Beef and Toppings

Let's Make It! Fry Bread Tacos

Making the melt in your mouth meat for this fried taco recipe is easier than you might think. Simply season chunks of London Broil, let the Instant Pot or Crock Pot do the heavy lifting, then shred the beef and return to the juices. Spoon over crisp frybread and top with whatever you love most!

Cut up your meat into large chunks. About 4-5 good chunks.
Add your seasonings and coat meat chunks.
Place Beef Broth, green chilis, crushed garlic and diced tomatoes into your Instant Pot or Slow Cooker
Add seasoned beef into the pot
Instant Pot or pressure cooker and pressure cook for 60 minutes with a 30 minute Natural Pressure Release
Slow Cooker Cook on low for 6-8 hours
Remove meat and shred with forks and place back into juices
Drain slightly and serve with warm fry bread.

Kitchen Secrets

London broil may look tough at first, but slow cooking transforms it completely. Giving the beef enough time on low heat is what allows it to shred easily and stay juicy. Letting the shredded meat rest briefly in the cooking liquid helps lock in flavor before serving. Draining the meat just before assembling keeps the fry bread from becoming soggy while still delivering bold, savory bites.

Let the Shredded beef rest in its juices for 10-15 minutes before assembling the tacos. It will absorb extra flavor while staying moist and warm.

Flavor Fixes & Swap it Out

Want a leaner protein? Use shredded chicken, ground turkey or even Shredded Pork. Use the same spice mix.

Craving Heat? Swap Hot diced green chilis or add a pinch of cayenne

No time for homemade fry bread? Try store purchased fry bread, flour tortillas or even naan bread is nice too.

Fridge & Freezer Magic

Store leftover beef in an airtight container for up to 4 days. Or freeze. for up to 3 months. Add a splash of broth when reheating to keep meat juicy.

Kitchen Q&A's for Navajo Tacos

Who Invented Navajo Tacos

It's widely believed the Navajo Tribe created this dish, though many indigenous communities have their own versions of fry bread and tacos

How do you eat a Navajo Taco

There is no wrong way, but I recommend a knife and fork. The fry bread is your base and can get delightfully loaded with toppings

What goes in an Indian Taco

Classic toppings include lettuce, salsa, sour cream, taco meat, cheese, avocado, beans and even ranch dressing adds a fun twist!

Fry Bread Taco with seasoned meat on white plate with tomatoes and sour cream

Final Thoughts

For me this recipe is more than just a dinner. It's about connection and comfort. Learning how some of the first fried bread recipes were made is unique and adding it to a savory dish like tacos brings the recipe forward through the generations.

Your Next Favorite Recipe

Print Recipe Pin Recipe Rate this Recipe

4.50 from 20 votes

Fry Bread Tacos

Navajo Tacos served on Indian Fry Bread with a tender mouthwatering shredded beef seasoned perfectly. Topped with your favorite additions of Lettuce, Salsa, Cheese, Sour Cream, Avocado and whatever else you can think of. Navajo Tacos are a Family Favorite

Prep Time5

Cook Time1

Additional Time30

Total Time1 35

Devour Dinner

Course: Dinner

Cuisine: Native Indian

Servings: Tacos

Author: Devour Dinner

Ingredients

1 - 1 ½ Pound London Broil Roast
1 Cup Beef Broth
2 teaspoon Cumin
2 teaspoon Onion Powder
1 Tbs Chili Powder
1 teaspoon Paprika
1 Tbs Sugar
¼ - ½ teaspoon Ground Pepper
½ teaspoon Salt
1 Tbs Crushed Garlic
1 4 oz can Diced Green Chilis - Mild, Medium or Hot
1 can Diced Tomatoes
Top with Shredded Lettuce - Salsa, Sour Cream, Cheese, Avocado, Beans, etc

Instructions

Instant Pot Directions:
Cut London Broil into 4-5 large chunks
In a gallon size Zip-loc bag combine Cumin, Chili Powder, Paprika, Onion Powder, Sugar, Salt, and Pepper. Place meat into Zip-loc back and shake to coat.
Add Beef Broth, Diced Green Chilis, Crushed Garlic and Diced Tomatoes to Instant Pot and stir.
Add Beef Chunks to Instant Pot
Set to Manual High (Pressure Cook) for 60 minutes. Allow a 30 minute Natural Release (NR)
Remove Beef Chunks from Instant Pot and shred with forks and place back into liquid
To Serve, drain meat and serve over Indian Fry Bread and top with Shredded Lettuce, Salsa, Sour Cream, Avocado, Cheese, Olives, beans, and anything else you wish to top your Navajo Taco with.
Crock Pot Directions:
In a gallon size Zip-loc bag combine Cumin, Chili Powder, Paprika, Onion Powder, Sugar, Salt, and Pepper. Place meat into Zip-loc back and shake to coat.
Add Beef Broth, Diced Green Chilis, Crushed Garlic and Diced Tomatoes to Crock Pot and stir to combine.
Add Seasoned Beef to Crock Pot
Set to Low for 6-8 Hours.
Remove Beef from Crock Pot and shred with forks. Place back into liquid.
To Serve, drain meat and serve over Indian Fry Bread and top with Shredded Lettuce, Salsa, Sour Cream, Avocado, Cheese, Olives, beans, and anything else you wish to top your Navajo Taco with

Notes

Make your Indian Fry Bread as the base of the Navajo Taco topped with all your favorites (chopped lettuce, diced tomatoes, sliced olives, sour cream, shredded cheese, avocado, etc. We also love to add Ranch Dressing on top too. Oh the combination is just delicious!

Have you made this recipe?Mention @devourdinner or tag us #devourdinner! Please leave a comment and rating below. Thank you!

Nutrition Disclaimer

All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.

Nutrition

You will need this recipe for Indian Fry Bread to make Navajo Tacos