Navajo Tacos with Coconut Oil Fry Bread

Tacos on a Tuesday are always a great thing, but when you throw in a little morsel of heaven known as fry bread suddenly you reach NOM nirvana. The best part about this Navajo Taco is the fact the fry bread is a bit better for you and your family because it's made with coconut oil, and did we mention it takes less than 30 minutes to be diving into these yumsters?


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1 Tbsp BBF organic agave
1 1/4 Cup warm water
1 envelope active dry yeast
3 1/4 Cups whole wheat pastry flour
1 tsp sea salt
2 Tbsp BBF organic naturally refined coconut oil
1 Cup beans
1 Cup shredded cheese
1 Cup lettuce
1 diced tomato
1 lime


Combine warm water, agave and yeast. Stir until dissolved. Let stand in warm place until a thin layer of foam covers the surface (about 5 minutes). If the mixture is clumpy or clear, throw away and start over with a new package of yeast.

In a mixer or food processor, combine flour, salt, 2 tbsp. coconut oil and water/yeast mixture. Blend until dough forms a ball. Divide ball into 4 equal balls. Take each ball and work into a flat shape.

In a frying pan, heat ¼ cups of coconut oil on low heat. When the oil is hot, place flat dough in the oil and let cook until the bottom is golden brown. Flip the dough and cook the other side thoroughly.

NOTE: Do not use high heat as the dough will not cook through to the middle.

After the fry bread is cooked, add your desired toppings and enjoy!

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