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Fry bread tacos are hearty, messy, and seriously satisfying. Load up that crispy bread with seasoned steak and all the good stuff; shredded lettuce, sharp cheddar, juicy tomatoes, creamy avocado. It’s the kind of meal that doesn’t need a side dish or a fancy pitch. Just grab a napkin and dig in.
Here’s Why This Fry Bread Taco Recipe Works
Quick steak tenderizing: A simple baking soda soak turns lean steak or venison into melt-in-your-mouth bites.
Bold, seared flavor: A hot skillet and no stirring gives you that golden-brown crust.
Customizable toppings: From classic lettuce and cheese to guacamole and salsa, you build it how you like it.
All about the fry bread: That warm, fluffy base makes every bite hit harder than a tortilla ever could.
Round things out with a fresh side like corn succotash, or zucchini salsa, they pair perfectly with fry bread tacos.
Recipe Tips
Slice against the grain: It makes a big difference in texture.
Don’t crowd the pan: Sear the steak strips in batches if needed. A crowded pan means steamed meat, not seared meat.
Rinse off the baking soda: After soaking, give the steak a good rinse and pat it dry. Otherwise, you might end up with a weird aftertaste.
Prep your toppings first: These frybread tacos come together fast. Have everything chopped and ready so you’re not scrambling while the meat cooks.
Warm the fry bread before assembling. A quick reheat brings back that soft, chewy texture and makes the whole thing taste better.
If you are using venison for these steak tacos, you will love our venison goulash and venison stir fry with broccoli.
If you’re into mash-ups, don’t miss my chicken taco pizza. It’s got all the taco flavor, just in pizza form.
Taco Loaded Fry Bread
Fry bread tacos are bold, messy, and totally worth it. That combo of crispy bread and seasoned steak hits all the right notes, and they’re easier than they look. If you’re in the mood for something lighter but still packed with flavor, check out my fish taco bowls next.
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Fry Bread Tacos
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Ingredients
For the Steak Taco Meat
- 1 pound beef steak, or venison steak
- 1 tablespoon baking soda
- 1 cup water
- 2 tablespoons taco seasoning, homemade or store-bought
- 1 tablespoon vegetable oil
For the Fry Bread Tacos
- 8 fry breads
- 1 iceberg lettuce, shredded
- 2 cups shredded cheddar cheese
- 2 large tomatoes, diced
- 2 sliced avocados, or guacamole
- ½ onion, diced
- Sour cream
- salsa , or pico de gallo
Instructions
Tenderize the Steak
- Slice the steak against the grain into thin strip.
- Mix the baking soda with the water. Add the steak strips to the baking soda mixture and let it sit for 10 to 20 minutes to tenderize.
- Rinse the steak strips in cold water then pat dry.
Cook the Steak Taco Meat
- Toss the steak strips with the taco seasoning until well coated.
- Heat the oil in a large skillet over medium-high heat. When the skillet is hot, add the steak strips in and even layer. Let them sit for 2 minutes without stirring to let them get a good sear.
- Stir the steak strips and continue cooking for 1 to 2more minutes until browned. Transfer to a bowl and place it next to the rest of the taco fixings.
Assemble the Tacos
- Top the fry bread with the taco meat followed by lettuce, cheese, and any taco fixings of choice.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
I really need to try that baking soda trick. Read about it, just never done it. Anyway, what a terrific looking recipe! Hungry for tacos all of a sudden. 🙂 Thanks!
It works great John, thanks for the comment.
Anything involves steak is a winner for me. These tacos look particularly delicious with fried bread.
Thanks Angie