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–+ servings
Three fry bread tacos topped with taco fixings.

Navajo Tacos

If you're looking for an easy and flavorful way to enjoy steak tacos, look no further than this Navajo taco recipe. Venison is traditionally used in Navajo tacos but beef steak is equally delicious.
The secret to getting the steak strips incredibly tender is with the baking soda. You can use an economical cut of beef or a lean venison steak and get amazing results.
5 from 2 votes
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Prep Time: 15 minutes
Cook Time: 5 minutes
Additional Time: 25 minutes
Total Time: 45 minutes
Servings: 8 fry bread tacos
Calories: 916kcal
Author: Dahn Boquist

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 Navajo 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
  • Pico de Gallo or salsa

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

  • Soaking the steak in baking soda and water is an incredibly quick and effective way to tenderize meat. You can use more economical cuts of beef when you use this recipe and it works wonders if you use venison. 
  • Make sure you slice the steak against the grain. 

Nutrition

Serving: 1 | Calories: 916kcal | Carbohydrates: 83g | Protein: 37g | Fat: 49g | Saturated Fat: 18g | Polyunsaturated Fat: 24g | Cholesterol: 104mg | Sodium: 1429mg | Fiber: 5g | Sugar: 6g