I'm a firm believer that pretty much anything can be a taco. Agree or disagree? While I've never had it, there is a restaurant here in Atlanta that even serves mac & cheese tacos. Carbs wrapped in more carbs does seem a bit overkill to me, but hey - why not?
So I fully realize that okra tacos may seem a bit out there for some. But here's my argument: we eat veggie tacos all the time, so how is this any different? The okra is pan-fried with a crispy cornmeal coating, and I topped it with some fresh pico de gallo and homemade ranch dressing. I wanted to add a corn relish as well, but our corn didn't look so great. And after the fact, I thought of topping with pimento cheese queso instead of the ranch for a truly southern taco - next time!
These hit pretty much all the taste buds and preferences - soft flour tortillas, crispy, crunchy okra, spicy pico de gallo, creamy ranch dressing.... it's all here. I have a new favorite taco.
a Pink Parsley Original
- 1 recipe cornmeal-crusted okra
- pico de gallo or fresh salsa
- ranch dressing
- 6-8 flour tortillas, warmed
Fill each tortilla with okra and pico de gallo. Drizzle the top with ranch dressing and serve.