Utah Fry Bread Tacos on Arteflame Grill

Introduction

Utah Fry Bread Tacos bring together crispy, golden fry bread and savory taco toppings for a mouthwatering meal you’ll want to grill all year round. Using only the Arteflame grill, this recipe delivers unbeatable flavor, perfect texture, and interactive fun. The Arteflame's high-temp center grate sears meat to lock in juices, while the surrounding flat cooktop gives everything an evenly golden sizzle. From start to finish, it's all about full flavor and simplicity—grill like a pro without the mess.

Ingredients

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 1/2 cups warm water
• 2 tablespoons butter, melted (for grilling fry bread)
• 1 lb ground beef
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup shredded cheddar cheese
• 1/2 cup diced tomatoes
• 1/2 cup shredded lettuce
• 1/4 cup chopped red onions
• 1/4 cup sour cream
• 1/4 cup salsa or taco sauce
• Butter for grilling

Instructions

Step 1: Fire up the Arteflame grill

1. Place three paper napkins soaked with vegetable oil in the center of the Arteflame grill.
2. Stack firewood over the napkins.
3. Light the napkins and allow the firewood to ignite.
4. Let the grill heat for about 20 minutes until the center grate reaches high temps and the flat cooktop is hot.

Step 2: Prepare the fry bread dough

1. In a large bowl, mix flour, baking powder, and salt.
2. Gradually add warm water, mixing until a soft, slightly sticky dough forms.
3. Divide into 6 balls and flatten into ½-inch thick rounds.

Step 3: Grill the fry bread

1. Lightly butter the flat cooktop near the center for higher heat.
2. Place the dough rounds on the cooktop.
3. Cook for 2–3 minutes per side until golden brown and puffed.
4. Keep warm on the outer edge of the cooktop once done.

Step 4: Sear and cook the taco meat

1. Form the beef into a patty and sear it on the center grill grate at 1,000°F for 1 minute per side.
2. Move the seared meat to the flat top to finish cooking while seasoning with cumin, paprika, salt, and pepper.
3. Chop up the cooked beef into small taco pieces using a spatula.

Step 5: Assemble the tacos

1. Top each fry bread with grilled beef.
2. Add cheddar cheese to melt over the hot meat.
3. Layer with lettuce, tomatoes, onions, sour cream, and salsa.

Tips

• Use butter on the flat griddle top instead of oil for better flavor.
• Monitor meat temperature with a thermometer, removing it when it’s 15°F shy of your target temp.
• Use the inner zone of the flat top for high heat and outer edges to keep food warm.
• Pre-shred and chop toppings for fast assembly.
• Clean-up is a breeze with almost no pots or pans!

Variations

1. Southwest Chicken Fry Bread Tacos: Use grilled chicken breast seasoned with chili powder and lime, topped with corn and black beans.
2. BBQ Pulled Pork Fry Bread Tacos: Top with smoked pulled pork and a drizzle of sweet BBQ sauce.
3. Veggie Lover’s Fry Bread Tacos: Use grilled mushrooms, peppers, and onions with avocado and chipotle crema.
4. Breakfast Fry Bread Tacos: Grill scrambled eggs, sausage, and hash browns topped with hot sauce and cheese.
5. Sweet & Spicy Mango Pork Fry Bread Tacos: Use grilled pork with mango salsa and jalapeño slices.

Best pairings

• Grilled Mexican Street Corn (Elote)
• Charred Pineapple Salsa
• Lime Mojito or Horchata
• Smoky Black Bean Dip with Arteflame-Toasted Chips
• Grilled Peach Dessert Tacos

Conclusion

These Utah Fry Bread Tacos are the ultimate outdoor grilling treat using the Arteflame grill. From the first sear to the final garnish, everything cooks beautifully on the flat cooktop without ever touching flames. Perfect for gatherings, weeknight dinners, or just showing off your grilling game. Don’t forget to try each delicious variation!