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