Preparation Steps

• Make the fry bread dough: In a large bowl, whisk together the flour, baking powder and 1 teaspoon salt. Gradually add the warm water and mix until a soft dough forms. Knead briefly until smooth, then cover and let rest for 15 minutes.
• While the dough rests, prepare the taco meat: Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add the diced onion and cook until translucent, about 3 minutes. Add the minced garlic and cook 30 seconds more.
• Add the ground beef to the skillet. Brown, breaking it up with a spoon, until no pink remains. Drain any excess fat. Stir in the taco seasoning and 0.5 teaspoon salt, plus 1/4 cup water. Simmer 3 to 5 minutes until well combined and slightly thickened. Remove from heat and keep warm.
• Divide the rested dough into 6 equal portions for larger breads (or 12 for smaller). On a lightly floured surface, gently stretch or roll each portion into a round about 6 inches in diameter, keeping the center slightly thicker than the edges.
• Heat 2 cups vegetable oil in a deep skillet over medium-high heat until it reaches 350°F (or shimmer and a small piece of dough sizzles and floats). Fry the dough rounds one or two at a time, flipping once, until golden brown on both sides, about 1 to 2 minutes per side. Drain on paper towels and sprinkle lightly with salt.
• Warm tortillas in a dry skillet or wrapped in foil in a low oven for a few minutes. To assemble tacos, place warmed tortilla on a plate, spoon seasoned beef into the center, then top with chopped tomato, shredded lettuce and shredded cheese. Serve fry bread warm on the side or use it as a scoop.
• Serve immediately: offer additional toppings such as salsa, sour cream, or hot sauce. Leftover fry bread is best eaten the same day; reheat briefly in a hot skillet to refresh.