Crunchy Okra Tacos

BY Liz Murphy
July 17, 2024

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Try your hand at my recipe for crunchy okra tacos featuring a kale-carrot slaw and creamy aioli. Happy cooking!

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Believed to have originated in Ethiopia and brought to Louisiana by enslaved people from Africa and the Caribbean in the 17th century, okra is a unique summer ingredient that has a special place in traditional Southern cuisine. Here in San Diego, the harvest season for okra peaks in July and August so it’s the perfect time to try out some yummy recipes. This pointy, green fruit can be daunting at first due to its mucus-y and seedy insides, but there are some simple ways to prepare okra. If you would like to reduce the sliminess you can soak the sliced pods in vinegar or water and lemon juice before preparing. If you are adding okra to a curry or stew, like gumbo, you shouldn’t need to soak them beforehand. Okra nuggets that have been breaded in cornmeal and fried are oh-so-delicious, especially with a lovely remoulade dipping sauce. The leaves, seeds and flowers of the okra plant are all edible, which make it the perfect root-to-stem experience for local gardeners and farmers.

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Ingredients

Serves 4-6

FOR THE OVEN BAKED OKRA

1 pound fresh okra
1 cup vinegar
1 cup water
1 cup plant milk
1 cup cornmeal
½ cup gluten-free all purpose-flour
2 tablespoons lemon juice
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon onion powder
Pinch of cayenne (optional)

FOR THE AIOLI

1 cup vegan mayo
3 tablespoons Louisiana hot sauce
3 tablespoons chives, chopped
½ teaspoon salt

FOR THE KALE & CARROT SLAW

2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon maple syrup
½ teaspoon salt
Fresh cracked pepper
2 cups shredded kale
1 cup shredded cabbage
½ cup shredded carrots
½ cup sunflower seeds

FOR SERVING

Corn tortillas

Instructions

First, make the crispy okra. Prepare a bowl of 1-1 vinegar and water. Slice the okra lengthwise along the center and add it to the vinegar-water mixture to soak for 5 to 10 minutes. Meanwhile, preheat the oven to 450° and prepare a parchment-lined baking sheet. Add all batter ingredients to a mixing bowl and stir until combined. Dip okra pieces in batter and add to the baking sheet in a single layer. Bake for 10 to 15 minutes, flip, and bake 15 more minutes until golden and crispy. Remove from the oven and cool slightly before enjoying.
Next, make the aioli. Mix all ingredients until combined. Adjust seasonings to taste before serving.
Then, make the slaw. Combine the 2 tablespoons olive oil,1 tablespoon apple cider vinegar, 1 teaspoon maple syrup, ½ teaspoon salt and fresh cracked pepper to make the dressing. Emulsify ingredients for the dressing until smooth with an immersion blender or whisk. Combine all remaining ingredients in a mixing bowl and toss with dressing before enjoying.
Heat flour or corn tortillas in a pan until tender and layer crispy okra, slaw, and aioli for each taco. Enjoy!

Liz Murphy

Liz Murphy is a local plant-based chef and sustainability warrior. Find her new cookbook, Kitchen Contentment at santoshanutrition.com or look for it at local San Diego shops. Santosha Nutrition offers a plant-based cooking class with Chef Liz, a unique and fun gift for cooks of any level. Certificates include an interactive virtual or in-person cooking experience, with three recipes in a digital recipe packet with instructions. Find more info here. Have questions about storing a specific food item? Reach out to Liz at Santosha Nutrition or follow her on Instagram at @santoshanutrition for creative tips and storage ideas. More sustainable gifts from the writer of The Sustainable Foodist: Guide to Giving Planet-Friendly Gifts. The cookbook Kitchen Contentment: A Seasonal Guide to Cooking with Plants contains over 50 vegan and gluten-free recipes. Chef Liz’s first cookbook is arranged by season to encourage support for local farmers and shops. The book is printed sustainably through a carbon-neutral process on recycled paper. Find yours here.