Okra is tossed in a bit of chili powder and coriander then roasted in a hot oven. It’s paired with a fresh cucumber pico and a lime sour cream that is both tart and cooling. Serve these okra tacos on your favorite tortillas for a delicious vegetarian or vegan summer meal! If you’d like to head straight to the recipe, make sure to scroll to the bottom of the post.
Since summer always arrives way too early and overstays its welcome here in Houston, I am ready to see it go in July. That means that August is ALWAYS a struggle. I spend most of it wishing for cooler temperatures and all of the cozy autumnal foods. But of course, it’s still summer. And all of the summer veg are still being harvested. So I might as well embrace it for the time being and share a taco that celebrates the flavors of summer!
As someone that doesn’t eat meat, I’ve eaten my fair share of boring vegan and vegetarian tacos. So believe me when I tell you these are incredibly delicious and satisfying! It’s the contrast of flavors and textures that makes these okra tacos especially delicious. The okra is tossed in a bit of chili powder and coriander before being roasted until beginning to caramelize. The cucumber pico lends a fresh element while the lime sour cream is tart and cooling. The inspiration for the cucumber pico is thanks to a farmer that I know named Daphne. She made a version of it on the farm a while back and I’ve been itching to make my own since then!
What You’ll Need to Make Roasted Okra Tacos
If it isn’t obvious from the title of the recipe, you’ll need okra. The fresher it is, the better! Each okra pod is sliced in half lengthwise and tossed with olive oil, salt, chili powder, ground coriander, and garlic powder. For the pico, you’ll need a cucumber, a small sweet onion, 1-2 chili peppers, cilantro, and lime. And for the lime sour cream, you’ll need vegan or regular sour cream, lime zest, and lime juice. Everything is served up on your favorite kind of tortilla, whether it’s flour, corn, or perhaps a grain free one!
Tips for Making the BEST Pico
Using fresh ingredients is key! Older cucumbers tend to not be as crisp and can sometimes take on a bitter flavor. Make sure to dice the cucumber and onion into similar sized pieces. A small dice will work great. If you want a spicy pico, use a spicier chili pepper and leave in the seeds and veins. If you want it mild, discard the seeds and veins of the pepper! Chop the chili pepper finely along with the cilantro.
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Roasted Okra Tacos with Cucumber Pico & Lime Sour Cream
- Total Time: 30-35 minutes
- Yield: 6–10 tacos 1x
- Diet: Vegetarian
Description
Okra is tossed in a bit of chili powder and coriander then roasted in a hot oven. It’s paired with a fresh cucumber pico and a lime sour cream that is both tart and cooling. Serve these okra tacos on your favorite tortillas for a delicious vegetarian or vegan summer meal!
Ingredients
- 1 lb of okra
- 2 tsp olive oil
- 1/2 tsp chili powder
- 1/2 tsp ground coriander
- 1/4 tsp granulated garlic
- sea salt, to taste
- 1 medium-sized slicing cucumber, small dice
- 1 small sweet onion, small dice
- 1 tbsp finely chopped fresh cilantro
- 1–2 chili peppers, minced (I used Aji Rico peppers)
- 2 limes
- 3/4 cup vegan or regular sour cream
- 6–10 tortillas (see notes)
Instructions
Make the okra first. Pre-heat your oven to 400 degrees. Cut off the stem end of each okra pod and discard it. Then, cut each okra pod in half lengthwise. Put your prepared okra onto a large baking tray and drizzle it with the olive oil. Sprinkle over the chili powder, ground coriander, granulated garlic, and a couple of pinches of salt. Toss the okra to coat it in the oil and spices. Then, arrange all of the okra cut side up making sure to evenly space everything out to avoid the okra pieces overlapping. Roast the okra in your pre-heated oven for 15-20 minutes or until it is beginning to caramelize and turn brown around the edges.
While the okra is in the oven, prepare the pico. Combine the diced cucumber and onion with the minced cilantro and chili peppers. Stir to combine, then add the juice of 1/2 a lime and a pinch of salt. Stir again, then taste the pico and add more lime juice or salt as needed. Set the pico aside for now.
For the lime sour cream, add 1/4 tsp lime zest, 1 tsp fresh lime juice, and a pinch of salt to your sour cream. Mix well.
Right before serving, warm up your tortillas. Serve the tortillas with the roasted okra, the cucumber pico, the lime sour cream, and wedges of lime if you like. Enjoy!
Notes
- If you want your pico spicy, leave the seeds and veins in the peppers when chopping them up. If you want it mild, discard the seeds and veins.
- If you’re using larger tortillas (like the ones you see in the photos, this will make enough for about 6 tacos. If you’re using smaller tortillas, it will make 8-10 tacos.
- If you can’t find vegan sour cream, you can use a plain vegan yogurt instead (the thicker, the better!)
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
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