Okra is one of those vegetables that is available at most grocers but people rarely use or incorporate it into their meals. I grew up having okra in my mom’s homemade stews and remember their slimy gooey texture.
If you have ever had gumbo, then you may have had okra. Its slimy texture can be a little disconcerting for some but just like other vegetables, it is a healthy option.
For this taco recipe, I seasoned the okras with cajun spices and tossed them on the grill. I also made some sweet potatoes over the stove top to add a little sweetness to the tacos.
The combination of the grilled okra and sweet potato wasn’t complete without a sauce. I had some hatch chiles that were going bad in the fridge and used those to make a hatch chile crema.
Grilled Okra and Sweet Potato Tacos
Tacos stuffed with grilled okras, sweet potatoes and topped with hatch chile crema
- 1 sweet potato
- 6-8 okra
- ½ cup cherry tomatoes
- 6 taco corn or flour tortillas
- ¼ cup frozen fire roasted corn or frozen corn
- 1 hatch chile
- ½ cup sour cream
- 1 tsp cajun seasoning
- 1 tbsp cotija cheese (optional)
- 2 tbsp cilantro (optional)
- 1 lime
- olive oil (extra virgin)
Heat up a grill to about 350 degrees. Wash and dry all of the produce. Season the okra with the cajun spice. Add the okra and the hatch chile to the grill and grill for about 5 -10 minutes, until slightly charred. Once done, set aside the okra and wrap the hatch chile in aluminum foil to loosen the skin.
Peel the sweet potato and cut into a small dice. Heat up a skillet over medium-high heat and add the olive oil to the pan. Add the sweet potatoes, allowing them to cook and get crispy, stirring frequently until cooked through, for about 10 minutes. Remove and set aside the sweet potatoes when done.
Cut the cherry tomatoes in half. Cook the frozen corn according to the instructions on the package.
Make the Hatch chile crema. Using a knife carefully scrape of the charred skin off the hatch chile and cut open to de-seed. You only need about a quarter of it for the crema but you can use more for a spicier crema. Add the hatch chile, half the lime (juiced) and the sour cream to a food processor and pulse until combined.
Heat up the tortillas and add the cooked sweet potatoes, okra (sliced), cherry tomatoes and corn. Top with some of the hatch chile crema, cotija cheese and cilantro.
