Whisk flour, 1 tsp (5 mL) salt and yeast in a bowl until just combined. Whisk in olive oil. Add 1 1/2 cups (375 mL) ice-cold water. Stir mixture with a fork until a dough forms. Knead dough on floured surface 7 to 10 min. until smooth but still tacky. (Alternatively, pulse flour, salt, yeast and olive oil in food processor to combine, then gradually pulse in water to form dough. Proceed to kneading dough on floured surface 7 to 10 min.) Cover with plastic wrap; set aside.
In large bowl, toss together cabbage, mayonnaise, lime juice and remaining 1/4 tsp (1 mL) salt to coat. Stir in tomato, green onion and cilantro. Cover and chill.
Divide dough into 12 equal portions. Using floured hands, roll into balls. Using floured rolling pin, roll each into 5-in. (12 cm) round. Dust surface with flour as required. Make 12 dough rounds. Using a skewer, poke holes all over rounds (this helps fry bread stay flat during frying).
Meanwhile, heat 2-in. (5-cm) oil in large skillet over medium heat until a deep-fry/candy thermometer reads 350°F (180°C). Working in batches, fry dough circles about 2 min. per side or until golden brown. Transfer to paper towel-lined baking sheet. Discard oil.
In a second skillet, heat 1 tbsp (15 mL) oil over medium heat. Crumble in beef. Sprinkle on taco seasoning. Cook 8 to 10 min. until browned and cooked through. Serve fry breads topped with beef mixture and reserved slaw. Set lime wedges on the side. Top tacos with shredded Cheddar cheese, jalapenos, sour cream, guacamole or salsa, if desired.
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