Frybread Tacos

scones, cheese, tomatoes, lettuce, and chili in bowls

For a fun twist on a simple classic, try a frybread taco! Instead of the traditional flour or corn tortillas used in tacos, this delicious recipe uses a scone as the base!

With these frybread tacos, pile on all your favorite taco toppings and you are sure to have a successful dinner! Plus, there’s always plenty of leftover scones for a sweet treat afterward!

scones, cheese, lettuce, tomatoes, and chili in bowls

I grew up eating tacos all of the time. It was one of my favorite dinners.

Ground beef, chopped tomatoes, shredded cheddar cheese, lettuce, and sour cream. Simple but so delicious. My mom always fried up small corn tortillas. The house would smell like fried food and the greasy tortillas left your hands shiny after holding them. That was just how we did them. And I loved them!

Before Charlie and I even got married, his family introduced me to frybread tacos. Similar in composition, but such a different flavor than the corn tortillas tacos that I had been raised on. And I fell in love with tacos, again. Maybe it has something to do with the fried food… We have now continued the popular recipe with our own family and when this is served for dinner, we never get any complaints!

Frybread does take a little forethought.

It’s not as easy as opening a bag of pre-made tortillas. But the taste is SOOOO much better! So it makes it totally worth it.

White bread dough on counter
Scones on tray

Now you are ready to finish preparing the tacos.

I usually gather my ingredients and start preparing while Charlie is cooking the scones. I’m lucky I have such a handy husband with the frying!

Cheese, tomatoes, lettuce, sour cream, and canned chili on counter

Next, chop up the tomatoes into small squares. Shred the cheese. Chop up the lettuce. Open the canned chili and warm in the microwave or on the stove.

Shredded cheese, chopped lettuce and tomatoes, canned chili

Place prepared ingredients along with the cooked scones on table or counter for serving.

We always have butter, jam, honey, and Nutella on the table as well. My kids switch off between savory and sweet! And for this meal, I don’t even mind. Dinner and dessert at the same time 🙂

To assemble a frybread taco,

  1. Place scone on plate
  2. Spoon on a scoop of chili
  3. Sprinkle on shredded cheese, tomatoes, and lettuce
  4. Put a dollop of sour cream on top
  5. Eat with your hands or cut up with a knife and fork
  6. Enjoy!

Feel free to use whatever taco toppings your family likes! Green onions, red onion, salsa, guacamole, tortilla strips… they all sound yummy! Experiment and find your favorites! Let me know how it goes!

~ Rachel

Frybread taco on plate

Frybread Tacos

Yield: 6-12 servings, depending on how many scones you can eat 🙂
Prep Time: 10 minutes
Cook Time: 20 minutes
Additional Time: 1 hour 30 minutes
Total Time: 2 hours

A fun and delicious take on an old classic. Traditional taco meets yummy fried scones!


  • Scones
  • Canned chili
  • Cheddar cheese
  • Lettuce
  • Tomatoes
  • Sour cream
  • Desired taco toppings


  1. Make scones. White bread recipe found here and scone instructions found here.
  2. Shred cheese, dice tomatoes, chop lettuce, and heat up chili.
  3. Place cheese, tomatoes, lettuce, and chili in serving bowls and arrange near cooked scones.
  4. Assemble frybread taco by placing scone on plate, top with chili, cheese, tomatoes, lettuce, and a spoonful of sour cream.
  5. Feel free to experiment with any other favorite taco toppings!


Extra scones are delicious with butter, honey, jam, or Nutella! We usually switch off between savory and sweet throughout the meal. We don't get any complaints after this dinner!

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