Delicious & Easy
Crunchy Okra Tacos
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.
Try your hand at my recipe for crunchy okra tacos featuring a kale-carrot slaw and creamy aioli. Happy cooking!
Ingredients for
Crunchy Okra Tacos
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)
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Aioli
1 cup vegan mayo
3 tablespoons Louisiana hot sauce
3 tablespoons chives, chopped
½ teaspoon salt
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Kale & Carrot Slaw
DRESSING
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon maple syrup
½ teaspoon salt
Fresh cracked pepper
SLAW
2 cups shredded kale
1 cup shredded cabbage
½ cup shredded carrots
½ cup sunflower seeds
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Corn tortillas
Instructions for
Crunchy Okra Tacos
BAKE CRISPY OKRA
Prepare a bowl of 1-1 vinegar and water. Slice okra along the center lengthwise and add 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.
MAKE THE AIOLI
Mix all ingredients until combined. Adjust seasonings to taste before serving.
MAKE THE CARROT AND KALE SLAW
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.
PLATE THE CRUNCHY OKRA TACOS
Heat flour or corn tortillas in a pan until tender and layer crispy okra, slaw, and aioli for each taco. Enjoy!
