Sunday, August 17, 2014

Recipe for today: Okra, Crab and Corn Tacos

Our garden is filled with fresh and ripe Okra.  Ready to pick and cook up some homemade meals.  And since I've never made an Okra dish, I had to scavange the internet.  I found one, A Chef in the Field | Okra!!


Okra, Crab and Corn Tacos
Yield: 4 servings
  • 2 tablespoons olive oil
  • 1 small red onion, finely diced
  • 2 ears of corn, cleaned and corn removed from the cob
  • 1 pound okra (about 1 cup), sliced crosswise into 1/2-inch pieces
  • 1/2 pound cooked crab, picked and cleaned
  • 1/4 cup cilantro leaves
  • 8 small corn tortillas
  • 4 lime wedges
Avocado Sauce*
Salt to taste
1. Heat the olive oil in a large sauté pan over medium to high heat. Add the onion, corn and okra. Salt liberally. Sauté until mixture begins to brown, adding more oil if necessary, about 6-8 minutes. Remove from heat.
2. Add the crab and cilantro leaves to the okra mixture and toss.
3. In a large sauté pan, heat tortillas up over high heat. No oil is necessary.
4. To assemble, place two corn tortillas on each plate and spread on a layer of avocado sauce. Spoon the okra mixture onto the tacos and serve with one lime wedge per plate.
Avocado Sauce
  • 2 large, ripe avocados, pitted and removed from skins
  • (*Chef’s tip: have one extra avocado handy just in case the sauce isn’t thick enough)
  • 1 jalapeño, seeds removed for mild sauce or intact for hot sauce
  • 1 tablespoon lime juice
  • 1 tablespoon cilantro leaves
  • 1 garlic clove
  • 1 cup water
  • Salt to taste

Avocado Sauce
1. In a blender, combine all the ingredients.
2. Pulse a few times and then blend on high speed until pureed. If the sauce is too thick, add more water. If the sauce is too thin, add more avocado.
3. Salt to taste.

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