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Barbecue Chicken Frybread Tacos are a delicious, chewy on the inside, crunchy on the outside treat. These tacos are so scrumptious, with the sweet and smoky barbecue flavored chicken, homemade fresh salsa, plus whatever other toppings you prefer.

Frybread tacos are a traditional Native American meal. Frybread is basically a small piece of dough, rolled or patted thin, then fried in hot oil. These have a delicious crunch on the edges but yet are sturdy enough to hold all of your favorite toppings. You can eat these tacos with your choice of meat and whatever toppings you love. Then, if you have any leftover, sprinkle some icing sugar on one and enjoy a yummy dessert!

My daughter discovered this amazingly delicious meal. She was taking a foods course in high school,and was given an assignment to cook a Native American meal. When my daughter saw a recipe for barbecue chicken frybread tacos, she decided she must try it. That meal was a little late being served, (with my daughter insisting on doing every step herself). But, it was very impressive and one of the tastiest suppers we’ve ever had! This was totally worth the effort and the time. The recipe my daughter used was a bit different than this. We found the dough needed a lot of adjustments, so we came up with our own version after some trial and errors. We also use my recipe for homemade smoky barbecue sauce. If you want a quicker version, just use your favorite store-bought brand.

History of Frybread

Frybread is one of the most controversial foods because of the tragic history it was developed from as this was when the reservation system began. Some say that Frybread was invented by the Navajo in 1864. It was developed because these Native Americans, were forced by the U.S. government to move from Arizona to New Mexico. This move meant that the Navajo could not grow their usual vegetables and beans that they had grown in Arizona.

After placing the Navajo and all of the Native Americans on reservations, the government then supplied them with rations of flour, sugar, salt and lard. Fry bread became a Native American staple which was served at home and for large gatherings. The way frybread was served and what toppings were eaten with it depended on location. Some Native Americans ate it like a taco with buffalo or beef, or to accompany a stew containing buffalo or beef. Frybread is nevertheless considered an important part of Native American history and although some are against it because of the sad memories it invokes, there are many who still remember and appreciate the history of Frybread!

Ingredients for Barbecue Chicken Frybread Tacos

Homemade Smoky Barbecue Sauce

• Water, ketchup, brown sugar, white vinegar, onion powder, garlic powder, ground mustard, and liquid smoke.

Barbecue Chicken

• Onion, chicken, barbecue sauce, water, and cornstarch.

Fresh Tomato Salsa

• Tomatoes, bell pepper, pepperoncinis, cilantro, green onion, lemon juice, salt, and sugar.

Frybread

• Flour, baking powder, salt and milk.

You can make this recipe as simple or as complex as you wish. This method with the homemade fresh salsa and homemade smoky barbecue sauce is quite complex. If you prefer, just use store bought, which will save a lot of time. Then again, as complex as they are, Frybread tacos do get easier to make every time you make them.

Method of Making Barbecue Chicken Frybread Tacos

Prepare whatever toppings you would like on your barbecue chicken frybread tacos. We love lettuce, tomatoes, sour cream, salsa, and grated cheddar on ours. If you would like the fresh homemade salsa, make that as well.

For the barbecue chicken, just mix the ingredients for the barbecue sauce in a small saucepan and simmer while slicing the chicken and onion. Slice the chicken and onion thinly in strips and add to a large skillet. Cook the chicken until there is no pink left in the meat. Pour the barbecue sauce into the pan. Add the water and cornstarch and heat until simmering and thickened. Keep this warm until the frybread is ready.

Frybread consists of just a few simple ingredients. Flour, water or milk, salt, and baking powder. Mix these ingredients together to form a soft dough. Letting this sit for 30 minutes will make it more pliabel and airy but is not necessary. Next, tear off small amounts and shape them into a flat circle. (use your hands or a rolling pin) Fry these rounds until the frybread is crispy and brown on the edges. Traditionally, frybread was cooked in a skillet with just an inch of oil.

What toppings are good to have on Frybread?

1. Meat such as barbecue chicken, ground beef, ground buffalo, etc.
2. Taco toppings such as sour cream, salsa, avocado, tomato, lettuce, cheese, guacamole, beans, olilves, green onions, hot peppers, or anything else you wish.
3. Sweet toppings such as honey, icing sugar, jam, cinnamon/sugar, fruit, whipped cream, ice cream, honeybutter, or anything else you wish.

Barbecue Chicken Frybread Tacos

Barbecue Chicken Frybread Tacos are a delicious, chewy on the inside, crunchy on the outside treat. These tacos are so scrumptious, with the sweet and smoky barbecue flavored chicken, homemade fresh salsa, plus whatever other toppings you prefer.

Author:RebekahCooking Method:Fried, Stove-topCuisine:AmericanCourses:Breakfast, Dessert, Lunch, Main Course, Side Dish, SnackRecipe Keys:ChickenHomemade

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Prep Time60 minsCook Time20 minsTotal Time1 hr 20 minsDifficulty:AdvancedServings:8Calories:594Best Season:Suitable throughout the year

Ingredients

Servings

Homemade Smoky Barbecue Sauce

• 1 ¹⁄₂ cup Ketchup
• 1 cup Brown Sugar
• 1 ¹⁄₂ tbsp White Vinegar
• 1 tsp Onion Powder
• 1 ¹⁄₂ tsp Garlic Powder
• ¹⁄₂ tsp Ground Mustard
• 2 tsp Liquid Smoke
• 2 lb Chicken breasts (boneless, skinless)
• 1 Onion
• 2 tbsp Cornstarch
• 2 tbsp Water

Fresh Tomato Salsa

• 2 Tomatoes
• ¹⁄₄ Sweet Bell Pepper
• 3 Pepperoncinis
• 2 tsp Cilantro
• 1-2 Green Onions
• 1 clove Garlic
• 1 tsp Lemon Juice
• 1 tsp Sugar
• 2 dash Salt

Frybread

• 4 cup Flour
• 1 tbsp Baking Powder
• ¹⁄₂ tsp Salt
• 1 ¹⁄₂ cup Milk
• Oil for deep frying

How to Make Barbecue Chicken Frybread Tacos

Video

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For the Barbecue Chicken

1. In a small saucepan, add the ketchup, brown sugar, vinegar, onion powder, garlic powder, ground mustard and liquid smoke, simmer while preparing the chicken.

   

2. Slice the chicken and onion thinly and cook in a large skillet.

   Continue cooking until there is no pink remainin in the meat.

   

3. Add the barbecue sauce to the chicken and onions and heat until simmering.

   Stir the cornstarch with the water. Add to the pan and stir until thickened.

   Keep warm until ready to serve.

   

Fresh Tomato Salsa

1. Chop the tomatoes, pepper, pepperoncinis, cilantro, green onions, and garlic.

   Add the lemon juice, sugar and salt.

   Stir well.

   

Frybread

1. In a large bowl, mix the flour, baking power, and salt.

   Add the milk to form a soft dough.

   

2. Tear off small amounts of dough and roll out thin in a circular shape.

3. Heat the oil in a skillet or deep fryer until 185°F.

   

4. Fry on one side until brown, then flip and fry the other side. Just a couple of minutes per side.

   The outer edges will be a darker brown then the center.

   

5. Fill with the toppings of your choice.

   Enjoy!

   

Nutrition Facts

Serving Size 3 tacos

Servings 8

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Amount Per Serving

Calories 594kcal

Calories from Fat 125kcal

% Daily Value *

Total Fat 14g22%

Total Carbohydrate 80g27%

Dietary Fiber 2.4g10%

Protein 37.4g75%

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Vitamin A 30 IU

Calcium 33 mg

Iron 25 mg

Thiamin 56 mg

Riboflavin 67 mg

Niacin 97 mg

Vitamin B6 50 mg

Folate 51.98 mcg

Vitamin B12 36 mcg

Pantothenic Acid 36 mg

Phosphorus 83.98 mg

Magnesium 20 mmol

Zinc 36 mcg

Selenium 89 mg

Copper 25 mg

Manganese 30 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

-Chicken is easier to slice thinly if it is partially frozen.

-To freeze, just wrap in an airtight bag.