Fry bread tacos, are a staple of summer fairs and amusement parks here in the Midwest. Fried dough, taco meat, and a pile of toppings definitely sounds like fair food, doesn't it?

To continue my series of taco recipes for 2019, I decided to tackle a gluten free and paleo version of fry bread tacos!

Gluten free fry bread tacos styled on plates

Every 4th of July, my hometown of Mandan, North Dakota has a big parade (so big, even families from the capital city across the river would come over to watch) and the annual arts and crafts fair that began at the park on Main Street but eventually spilled over into neighboring parking lots and buildings.

At that arts and crafts fair, among all the food trucks and fried delicacies, my family always found their way to the fry bread tacos. From the opening of the fair, you'd see others walking around with paper plates hidden beneath a behemoth of fry bread and a mountain of taco toppings, each one an unsuspecting billboard for the best food at the event.

But you're not here for me to wax poetic about my history with fry bread tacos. Not at all!

Gluten free fried bread nestled in a tray

How to make gluten free fry bread

As you might expect, the gluten free fry bread posed quite the challenge in this recipe.

I knew I wanted to use Otto's Cassava Flour (not sponsored, just a big fan!) for this recipe - first to keep it as simple as possible, and second to keep it nut free.

It certainly wasn't easy, but I feel like I finally tweaked enough to make a winner!

To make gluten free fry bread, you'll mix the dry ingredients and then pour in boiling water. It won't fully come together until you add the nut milk, but the hot water is super important so don't skip it!

Then, let the dough rest while you preheat the oil. You need the oil to be between 340 and 365 degrees F - get a food thermometer for this!

A couple quick notes for epic fry bread:

You'll want a thermometer on hand to keep the oil at a fairly consistent temperature for frying. Let it get too hot, and the outside will cook before the inside does, leaving you with a gooey center.
Despite my best efforts, this fry bread doesn't keep longterm. Don't refrigerate it or it will turn gummy and tough. That's partially why this recipe makes a small batch - to prevent leftovers!

Hands tearing open gluten free fry bread

What to serve with fry bread tacos

Growing up, fry bread tacos were always served with shredded lettuce, tomatoes, black olives, and sour cream. You can definitely go that route if you'd like!

Now, pico de gallo and avocado are more my style.

But the fun doesn't stop there. I'm a big believer that toppings make a taco (and are the major way to customize a taco recipe), so here's an idea list for you: