Fry Bread Tacos
Ingredients
Fry Bread
- 500 ml (2 cups) all-purpose flour
- 7,5 ml (1½ teaspoons) baking powder
- 2,5 ml (½ teaspoon) salt
- 175 ml (¾ cup) whole milk
- 30 ml (2 tablespoons) butter, melted
- 250 ml (1 cup) canola oil, for frying
Lime Crema
- 250 ml (1 cup) sour cream
- Juice and zest of 1 lime
Guacamole
- 4 ripe avocados
- 1 small white onion, finely diced
- 1 small jalapeno, seeds removed and finely diced
- 1 large clove of garlic, grated
- 2 limes, zest and juice
- 60 ml (¼ cup) fresh cilantro, chopped
- 5 ml (1 teaspoon) salt
Pico de Gallo
- 3 medium tomatoes, small diced
- 1 small white onion, small diced
- 1 small jalapeno, seeds removed and finely diced
- 5 ml (1 teaspoon) salt
- 2,5 ml (½ teaspoon) freshly cracked black pepper
- 5 ml (1 teaspoon) sugar
- 1 lime, zest and juice
- 30 ml (2 tablespoons) fresh cilantro, chopped
Tacos
- Fry bread (recipe above)
- Guacamole (recipe above)
- 567 g (1¼ pounds) peeled Nordic shrimp (or another baby shrimp)
- Pico de gallo (recipe above)
- Lime crema (recipe above)
- 15 ml (1 tablespoon) Tajin spice
- 60 ml (¼ cup) fresh cilantro, roughly chopped
Instructions
For the Fry Bread
- In a large bowl, mix the flour, baking powder and salt until well combined.
- Gradually add the milk and butter, stirring until a dough forms. If the dough is too sticky, add a little more flour; if it’s too dry, add a bit more water. Knead the dough gently a few times until smooth. Turn the dough out onto a lightly floured work surface and divide it into 6 even-sized pieces.
- Place a medium cast-iron frying pan on medium-high heat and add the oil. Once the oil is hot, roll out 1 piece of dough into a circle, about 6 inches in diameter. Carefully lower the dough into the oil and cook for 1–2 minutes, flipping it halfway through, until golden brown on both sides. Repeat this process until all the dough is cooked.
For the Lime Crema
Add the sour cream, lime zest and lime juice to a medium bowl. Whisk until well combined. Store in the refrigerator, covered, until ready to use.
For the Guacamole
Cut the avocados in half, remove the pits, and scoop the flesh into a bowl. Mash the avocados with a fork until you have some small chunks remaining. Add the onion, jalapeno, garlic, lime zest, lime juice and salt, and mix everything together. Cover with plastic wrap and refrigerate for at least 30 minutes to allow the flavours to come together.
For the Pico de Gallo
Add the tomatoes, onion, jalapeno, salt, pepper, sugar, lime zest, lime juice and cilantro to a medium bowl, and mix everything together. Cover with plastic wrap and refrigerate until ready to use.
For the Tacos
Place a piece of fry bread onto your work surface and smear some of the guacamole across the middle. Place some of the shrimp over the guacamole, then top with pico de gallo and lime crema. Sprinkle some Tajin spice over top and finish with chopped cilantro.
