Crispy Navajo Taco With Cilantro Lime Yogurt Drizzle

Craving a taste of the Southwest? Look no further than this incredible Crispy Navajo Taco recipe! These aren’t your average tacos – we’re building bold flavors on a foundation of golden, puffy frybread, topped with savory seasoned meat, fresh veggies, and a vibrant cilantro lime yogurt drizzle. This recipe is a delightful fusion of textures and tastes, perfect for a satisfying meal or a fun gathering. Get ready to experience a truly unique and unforgettable taco night!

What You’ll Need

• 250 g (2 cups) All-Purpose Flour: The base of our incredible frybread. All-purpose flour provides the perfect structure and texture for a light and airy frybread.
• 5 g (1 tsp) Baking Powder: This is key to achieving that signature puffiness in the frybread. Baking powder creates air bubbles, resulting in a light and fluffy texture.
• 2 g (½ tsp) Salt: Enhances the flavors of the frybread and balances the sweetness. We’re using fine sea salt for even distribution.
• 120 ml (½ cup) Warm Water: Activates the baking powder and helps bring the dough together. The water should be comfortably warm, not hot, to avoid killing the yeast (even though this recipe doesn’t use yeast, warm water helps with gluten development).
• 30 ml (2 tbsp) Vegetable Oil: Added to the dough for tenderness and to prevent sticking. Use a neutral-flavored oil like canola or sunflower. Plus extra for frying – you’ll need enough for a good depth of frying.
• 250 g (½ lb) Halal Ground Beef or Lamb: The heart of our savory taco filling. Using halal meat ensures quality and adherence to dietary preferences. Lamb adds a richer, more traditional flavor, but beef works beautifully too.
• 15 ml (1 tbsp) Olive Oil: Used for sautéing the onions and garlic, adding a subtle fruity flavor to the meat filling.
• 70 g (½ cup) Finely Chopped Onion: Forms the aromatic base of the meat filling. Yellow or white onions work best.
• 2 Cloves Garlic, Minced: Adds a pungent and savory depth to the meat. Freshly minced garlic is always best!
• 5 g (1 tsp) Chili Powder: Provides a warm, smoky spice to the meat. Use a good quality chili powder for the best flavor.
• 2 g (½ tsp) Ground Cumin: Adds an earthy and warm flavor to the meat filling, complementing the chili powder.
• 1 g (¼ tsp) Smoked Paprika: Contributes a smoky depth and beautiful color to the meat.
• Salt and Freshly Ground Black Pepper, to Taste: Essential for seasoning the meat filling.
• 240 ml (1 cup) Canned Black Beans, Drained and Rinsed: Adds a hearty and nutritious element to the taco. Rinsing removes excess starch and sodium.
• 100 g (1 cup) Shredded Lettuce: Provides a crisp and refreshing crunch. Iceberg or romaine lettuce work well.
• 120 g (1 medium) Tomato, Diced: Adds a juicy sweetness and vibrant color. Roma tomatoes are a good choice as they have less water content.
• 100 g (1 cup) Shredded Cheddar Cheese (Halal Certified): A classic taco topping that adds a creamy and savory element. Ensure it’s halal certified for dietary compliance.
• 150 g (2⁄3 cup) Plain Greek Yogurt: The base of our creamy cilantro lime drizzle. Greek yogurt provides a tangy and healthy alternative to sour cream.
• 30 ml (2 tbsp) Fresh Lime Juice: Adds a bright and zesty flavor to the yogurt drizzle. Freshly squeezed lime juice is a must!
• 15 ml (1 tbsp) Olive Oil: Emulsifies the yogurt drizzle and adds a subtle richness.
• 8 g (2 tbsp) Chopped Fresh Cilantro: Infuses the yogurt drizzle with a fresh, herbaceous flavor.
• 5 g (1 tsp) Honey (Optional): Adds a touch of sweetness to balance the tanginess of the yogurt.
• 10 g (1 tbsp) Pomegranate Seeds: Adds a burst of juicy sweetness and a beautiful pop of color.
• A Few Fresh Cilantro Leaves, for Garnish: Adds a final touch of freshness and visual appeal.

Substitutions

Meat: Feel free to substitute the ground beef or lamb with ground turkey or chicken for a leaner option. You can also use a plant-based ground meat alternative for a vegetarian version. Cheese: Monterey Jack or a Mexican cheese blend can be used in place of cheddar. Yogurt: If you don’t have Greek yogurt, sour cream can be used, but it will result in a richer, less tangy drizzle. Frybread: While the frybread is the star, you can use large flour tortillas as a substitute if you’re short on time, though the texture will be different.

Crafting the Perfect Navajo Taco: A Step-by-Step Guide

1. Prepare the Frybread Dough: In a mixing bowl, whisk together the flour, baking powder, and salt. This ensures even distribution of the leavening agent for a light and airy frybread. Create a well in the center and pour in the warm water and vegetable oil. Stir until a soft, non-sticky dough forms. The dough should come together easily but not be overly wet.
2. Knead and Rest the Dough: Briefly knead the dough on a lightly floured surface for about 2-3 minutes. This develops the gluten, giving the frybread a slightly chewy texture. Form the dough into a ball, cover it with a clean kitchen towel or plastic wrap, and let it rest for at least 15 minutes. Resting allows the gluten to relax, making the dough easier to roll out.
3. Fry the Frybread: Heat about 2 cm of vegetable oil in a deep skillet or pot to 180°C (350°F). Use a thermometer to ensure the oil is at the correct temperature – too cool and the frybread will be greasy, too hot and it will burn. Divide the dough into four equal pieces (approximately 60g each). Roll each piece into a 10 cm (4 inch) circle.
4. Fry Each Side: Carefully place one frybread circle into the hot oil. Fry one side until golden brown and puffed up, about 2-3 minutes. Flip and fry the other side for another 2-3 minutes, until golden brown and cooked through. The frybread should puff up significantly, creating a slightly hollow center perfect for holding the taco fillings.
5. Drain and Keep Warm: Remove the fried frybread from the oil and place it on a plate lined with paper towels to drain excess oil. Repeat with the remaining dough pieces. To keep the frybread warm and crispy while you prepare the other components, you can place them in a low oven (around 90°C/200°F).
6. Sauté the Aromatics: While the frybread is frying, heat 15 ml of olive oil in a separate pan over medium heat. Add the chopped onion and minced garlic and sauté for 2 minutes, or until softened and fragrant. This builds a flavorful base for the meat filling.
7. Brown the Meat: Add the ground beef or lamb to the pan with the onions and garlic. Break it up with a spoon and cook for 5-6 minutes, or until browned. Ensure the meat is fully cooked through.
8. Season the Meat: Stir in the chili powder, cumin, smoked paprika, salt, and pepper. Cook for another minute, allowing the spices to bloom and release their flavors. Taste and adjust seasoning as needed.
9. Warm the Black Beans: In a small saucepan, warm the drained and rinsed black beans over low heat, stirring occasionally, until heated through. This adds a hearty and flavorful element to the taco.
10. Prepare the Cilantro Lime Yogurt Drizzle: In a bowl, combine the Greek yogurt, lime juice, 15 ml olive oil, chopped cilantro, and honey (if using). Mix until smooth and creamy. Refrigerate until ready to use. The yogurt drizzle adds a cooling and tangy contrast to the savory taco.
11. Assemble the Tacos: Place a fried frybread on a plate. Spread a thin layer of warm black beans over the frybread. Top with the seasoned meat, shredded cheddar cheese, lettuce, and diced tomato.
12. Drizzle and Garnish: Generously drizzle the cilantro lime yogurt over the assembled taco. Sprinkle with pomegranate seeds and garnish with fresh cilantro leaves.

The Significance of Frybread in Navajo Cuisine

Frybread holds a deeply significant place in Navajo culture. While not a traditional food pre-dating the Long Walk (the forced relocation of the Navajo people in the 1860s), it emerged as a symbol of resilience and adaptation. Faced with limited ingredients provided by the U.S. government, the Navajo people ingeniously created frybread using flour, lard, and salt. Over time, it became a staple food and a symbol of cultural identity, often served during ceremonies and gatherings. This recipe honors that history while adding a modern, flavorful twist.

Why This Cilantro Lime Yogurt Drizzle Works

The cilantro lime yogurt drizzle isn’t just a topping; it’s a crucial element that balances the richness of the fried bread and the savory meat. The tanginess of the lime juice cuts through the fat, while the cilantro adds a fresh, herbaceous note. Greek yogurt provides a creamy texture and a healthy dose of protein. The optional honey adds a touch of sweetness that complements the other flavors beautifully. This drizzle elevates the taco from a simple meal to a complex and satisfying culinary experience.

Tips for Achieving Maximum Crispiness

Achieving that perfect crispy texture for the frybread is key to a truly enjoyable Navajo taco. Here are a few tips: ensure the oil is at the correct temperature (180°C/350°F) before adding the dough. Don’t overcrowd the skillet – fry the frybread in batches to maintain the oil temperature. Drain the fried frybread thoroughly on paper towels to remove excess oil. And finally, serve immediately for the best crispiness!

Variations and Customization

Feel free to customize this recipe to your liking! You can substitute the ground beef or lamb with shredded chicken or turkey. Add other toppings like diced avocado, pickled onions, or a spicy salsa. For a vegetarian option, use seasoned lentils or crumbled tofu instead of meat. The possibilities are endless!

Frequently Asked Questions

Can I make the frybread dough ahead of time?

Yes, you can prepare the dough up to 24 hours in advance. Store it in an airtight container in the refrigerator. Bring it to room temperature before rolling and frying.

What oil is best for frying?

Vegetable oil, canola oil, or peanut oil are all good choices for frying. They have high smoke points and neutral flavors.

Can I use a different type of cheese?

Absolutely! Monterey Jack, pepper jack, or a Mexican cheese blend would all work well in this recipe.

Enjoy Your Crispy Navajo Taco!

This Crispy Navajo Taco with Cilantro Lime Yogurt Drizzle is a delightful fusion of flavors and textures. It’s a dish that’s sure to impress your family and friends. Don’t forget to save this recipe to Pinterest for later!

Crispy Navajo Taco With Cilantro Lime Yogurt Drizzle

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• Author: Lila Crawford
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: General

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Description

Experience the bold flavors of the Southwest with this Crispy Navajo Taco recipe! Golden, puffy frybread is topped with savory seasoned meat, fresh veggies, and a vibrant cilantro lime yogurt drizzle for a truly unforgettable meal.

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Ingredients

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• 250 g (2 cups) All-Purpose Flour: The base for light and airy frybread.
• 5 g (1 tsp) Baking Powder: For a puffy texture.
• 2 g (½ tsp) Salt: Enhances flavors.
• 120 ml (½ cup) Warm Water: Activates baking powder and brings dough together.
• 30 ml (2 tbsp) Vegetable Oil: For tenderness and to prevent sticking, plus extra for frying.
• 250 g (½ lb) Ground Beef or Lamb: The savory taco filling.
• 15 ml (1 tbsp) Olive Oil: For sautéing aromatics.
• 70 g (½ cup) Onion, Chopped: Aromatic base for the meat.
• 2 Cloves Garlic, Minced: Adds savory depth.
• 5 g (1 tsp) Chili Powder: Warm, smoky spice.
• 2 g (½ tsp) Ground Cumin: Earthy and warm flavor.
• 1 g (¼ tsp) Smoked Paprika: Smoky depth and color.
• Salt and Pepper, to Taste: Essential seasoning.
• 240 ml (1 cup) Black Beans, Drained and Rinsed: Hearty and nutritious.
• 100 g (1 cup) Lettuce, Shredded: Crisp and refreshing.
• 120 g (1 medium) Tomato, Diced: Juicy sweetness.
• 100 g (1 cup) Cheddar Cheese, Shredded: Creamy and savory.
• 150 g (⅔ cup) Greek Yogurt: Base for the cilantro lime drizzle.
• 30 ml (2 tbsp) Lime Juice: Bright and zesty flavor.
• 15 ml (1 tbsp) Olive Oil: Emulsifies the drizzle.
• 8 g (2 tbsp) Cilantro, Chopped: Fresh, herbaceous flavor.
• 5 g (1 tsp) Honey (Optional): Adds sweetness.
• 10 g (1 tbsp) Pomegranate Seeds: Juicy sweetness and color.
• Cilantro Leaves, for Garnish: Final touch of freshness.

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Instructions

1. Prepare Frybread Dough: Whisk flour, baking powder, and salt. Add warm water and oil, stir until a soft dough forms.
2. Knead and Rest Dough: Knead briefly, form into a ball, cover, and rest for 15 minutes.
3. Fry Frybread: Heat oil to 180°C (350°F). Roll dough into circles and fry until golden brown and puffed.
4. Drain and Keep Warm: Drain on paper towels and keep warm in a low oven.
5. Sauté Aromatics: Sauté onion and garlic in olive oil until softened.
6. Brown the Meat: Add ground meat and cook until browned.
7. Season the Meat: Stir in chili powder, cumin, paprika, salt, and pepper.
8. Warm Black Beans: Heat black beans until warmed through.
9. Prepare Yogurt Drizzle: Combine yogurt, lime juice, olive oil, cilantro, and honey.
10. Assemble Tacos: Layer frybread with beans, meat, cheese, lettuce, and tomato.
11. Drizzle and Garnish: Drizzle with yogurt, sprinkle with pomegranate seeds, and garnish with cilantro.

Notes

For maximum crispiness, ensure the oil is at the correct temperature and drain the frybread thoroughly. Feel free to customize with your favorite toppings!

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Mexican
• Method: Frying
• Cuisine: Southwestern

Nutrition

• Serving Size: 1 taco
• Calories: 550 kcal
• Sugar: 10 g
• Sodium: 600 mg
• Fat: 30 g
• Saturated Fat: 10 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 5 g
• Protein: 25 g
• Cholesterol: 80 mg