Indigenous Fry Bread Tacos
Special Fresh Food Box!
This Fresh Food Box is a partnership between the Four Directions Indigenous Student Centre and Health Promotion’s Peer Health Educator Healthy Eating and Cooking teams. The recipe was chosen by Four Directions staff. The ingredients are purchased from Hospitality Services to reduce food packaging and increase sustainability of food programs on campus. To learn more about our partnerships and sustainability, email email@example.com
Healthy Cooking Session:
This session is open to Four Directions & Indigenous communities only to align with our focus on collaborating with serving equity-deserving student communities specifically and celebrating student’s diverse cultures and heritages.
(The session link is included for those who sign up for the Fresh Food Box, because this is a closed session, the link will not be provided on this page). The session will take place on the day of pick-up from 5-6:30pm on zoom.
The full fried bread recipe can be found at: https://www.hungry-bookworm.com/2017/05/11/the-round-house-indian-fry-bread/
(to make 4-5 Servings)
2 cups all-purpose flour
1/4 teaspoon salt
1/2 tablespoon baking powder
3/4 cups warm water (110 degrees F/45 degrees C)
2 cups shortening for frying (1-2 inches in the skillet).
Combine flour, salt, and baking powder. Stir in 3/4 cups lukewarm water. Knead until soft but not sticky.
Cover bowl with a dish towel and allow to rest for 35-45 minutes.
Shape dough into balls of about plum-size and then flatten into patties between 4-7 inches in diameter (depending on how large you want them). Make a small hole in the center of each patty.
Fry one (or two) at a time in 1-2 inches of hot shortening, until the bread turns golden brown - about a minute. Flip and fry for another 45 seconds to a minute.
Allow to dry on a paper towel. Serve warm with jam or honey, or use as a base for Indian tacos.
Please wash all produce before using
2 TBSP olive oil (for cooking)- not included
3/4 red onion
2 cloves garlic
1 sweet potato
1/2 can kidney beans
Taco mix: 2 tsp chilli powder, 1 tsp cumin, 1/2 tsp paprika, 1/2 tsp salt, 1/4 tsp pepper
1 avocado diced
1/2 cup shredded lettuce
1 tomato diced
1/2 cup shredded cheese
Optional: Sour Cream, salsa, chilli peppers or other toppings of choice.
Heat oven to 400 degrees F. Peel & cut sweet potato into cubes. Cover sweet potato in olive oil, 1/2 taco mix and place on baking sheet. Cook in oven for 30 minutes or until soft.
Heat olive oil in a non-stick skillet over medium-high heat. Add red onion and sauté 2 minutes, add garlic and sauté 30 seconds- 1 minute.
Stir in other half of taco mix, kidney beans, and diced tomatoes. Then season mixture with salt and pepper to taste.
Cover and simmer for 10 minutes.
While simmering, slice avocado & prepare toppings (lettuce, cheese + optional toppings) in small bowls to be ready to serve.
Using a slotted spoon, spoon kidney bean mixture and sweet potato over fry bread, then serve with desired toppings. Serve immediately.