Chicken Fry Bread Tacos

Try this delicious Chicken Fry Bread Tacos recipe.

Chicken Fry Bread Tacos

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 2

    large skinless, boneless chicken breasts

  • cup salsa, your favorite kind

  • 1

    tablespoon chili powder

  • 2

    teaspoons cumin powder

  • 1

    can (16-ounces) refried beans

  • 1

    can (15-ounces) chili

  • cups shredded cheese, your favorite

  • sour cream, optional

  • jalapenos, optional

  • Homemade Fry Bread recipe

  • Add any other toppings such as lettuce, tomatoes, onions and any to your liking.


Prepare Homemade Fry Bread. Set aside to rise. Start poaching the chicken, by putting in a medium-sized pot. Fill with water (or chicken broth) about 2 inches above the chicken. Put a lid on top and let it come to a boil. Leave the lid on and turn down the heat to medium. Continue to cook for 15 more minutes. Take the pot off the burner and let it rest for additional 5 minutes…with the lid on. Take out of pot and shred with two forks. Or you could simply let it cook completely (in the refrigerator) and shred it apart with your fingers. After the chicken is shredded, put into a clean pot and add some of your favorite salsa. Add a little bit of chili powder and cumin powder to spice it up just a little bit. Allow it to simmer on low (to pull out some of the liquid) while you start your beans. In another medium sized pot on medium-low heat, add one can of your favorite chili and a can of refried beans. Fry each piece of dough in a large frying pan with oil. Drain excess oil off of fried dough onto paper towels. To assemble, take a piece of warm fry bread, spread on the bean mixture. Add the salsa mixed chicken on top of the beans. Sprinkle on some of your favorite shredded cheese and toppings.


Facebook Conversations