The paleo and gluten free version of the fairground classic! Feel free to customize the toppings with your favorite taco toppings.
For the fry bread:
2 cups cassava flour
6 tablespoons tapioca starch
3 teaspoons paleo baking powder
1 1/2 teaspoons salt
2/3 cup warm nut milk (I used almond)
1 cup boiling water (+ more as needed)
For the tacos:
1 pound ground beef
1 heaping tablespoon taco seasoning (get my recipe in my free taco e-book)
2 avocados, sliced
1 large tomato, diced
Fresh cilantro, chopped, for garnish
- In a large bowl, add cassava flour, tapioca flour, baking powder, and sea salt. Mix until fully incorporated. While stirring, pour in boiling water and shortening, continuing to stir until liquid has absorbed. Finally, add nut milk and stir until dough comes together and no longer sticks to the side of the bowl. Using clean hands, form the dough until a uniform ball. Cover and let rest for at least 30 minutes.
- While the dough rests, preheat the oil in a deep pot or dutch oven over medium heat. Insert a food thermometer to monitor heat — it should be between 340 and 365 degrees F.
- Preheat a tablespoon of oil in a separate cast iron skillet. Brown ground beef, then add taco seasoning and stir.
- Separate the dough into 4 equal balls. Press each ball to flatten slightly (it should be between a ball and flat). Add one portion into the oil and fry for 3-4 minutes. Flip with kitchen tongs, and fry for another 3-4 minutes. Remove to a wire rack or paper towel-lined plate.
- Serve by plating the fry bread and topping with sliced avocado, ground beef, diced tomato, and fresh cilantro.
Keywords: fry bread tacos