Place the first 6 ingredients in individual bowls and set on a platter. Refrigerate until needed.
Combine the flour, baking powder and salt in a bowl. Cut in the shortening until the mixture is a fine crumble. Add the water and stir just until it forms a loose dough that just holds together (the dough will be a little sticky). Transfer the dough to a lightly floured surface and knead and shape into a foot-long log. Cut the log into 8 equal pieces. Press each piece into a disc that’s about 5" wide. Prick each disc a few times with a fork.
Preheat the oven to 200 degrees F. Heat 1" of vegetable oil in a large skillet set over medium to medium-high heat. When hot, fry one disc of the dough for 45 to 60 seconds. Carefully turn over and fry the bread 30 to 45 seconds on the other side, or until puffed and golden. Drain well on paper towel, place on a baking sheet and keep warm in the oven. Repeat with remaining discs.
Place the fry bread in a basket and serve alongside the platter of toppings, and let diners top the fry bread as desired.
Recipe Options: Instead of cubed avocado, top the fry bread with guacamole created from this website collection recipe: Feed a Crowd Guacamole. As its name suggests, the recipe makes a large batch, but it can easily be halved. If you want to make your own salsa to serve with this dish, consider the Technicolour Summer Salsa found in our recipe collection.