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Air Fried Okra Tacos w/ Corn Pico

These tacos are a southern dream. Don't let the long ingredient list deter you, its not that complicated.

You'll need:

  • corn tortillas (~8 depending on size)

  • 1 dozen okra

  • 1/4 cup cornflour

  • 1/2 teaspoon onion salt

  • 1/2 teaspoon pepper

  • 1/2 teaspoon garlic powder

  • 1 pinch of smoked paprika

  • 1 egg

  • cooking spray (I use avocado oil spray)

Southern Sauce

  • 3 tablespoons mayo

  • 1 teaspoon dijon mustard

  • 1 teaspoon prepared horseradish

  • 1 teaspoon tabasco sauce

  • 1 teaspoon dried tarragon

  • 1 pinch of cayenne

  • 1 teaspoon brown sugar

  • 1/4 teaspoon garlic powder

  • salt & pepper to taste

Corn pico

  • 1 ear corn

  • 1 tomato

  • 1/2 of a vidalia onion (or sweet yellow onion)

  • 1 jalapeño

  • 1 cup cilantro, diced

  • 1 lime

  • 1/2 teaspoon salt

  • 1/2 teaspoon sugar

  • 1 teaspoon red pepper flakes


  1. Wash and dry your okra then either slice it into 1 cm size pieces or just cut them in half (you can see examples of both in the pictures). Then, add the egg to a shallow bowl (something wide enough to fit okra) and lightly scramble it up. Add the cornflour, onion salt, pepper, garlic powder and paprika so a gallon size plastic bag and shake to combine. Add the okra pieces to the egg bowl and stir until all pieces are coated then, transfer the okra (without the extra egg) to the bag with cornflour, close the bag and shake until the okra is coated. Then pour it all out onto a plate or large bowl and separate the okra from an extra coating.

  2. Preheat your air fryer to 400 degrees. Once its ready, add in the okra without overcrowding, you'll probably need to do two batches. Spray the okra with cooking spray (again, I use avocado oil spray) until lightly coated, this will help it stay crisp and golden. Cook at 400 for 10 minutes, flipping halfway through and then removed and repeat with the next batch!

  3. While the okra is cooking. cut the kernels off of your corn, dice the vidalia onion and jalapeño. Dice your tomato (I like to just cut the edges but I'm weird about tomatoes) and cilantro and then add it all to a bowl with the rest of the pico ingredients and mix.

  4. Combine all southern sauce ingredients in a bowl and stir to combine.

  5. Heat your tortillas in a skillet over medium heat and then keep them covered until you're ready to use them. They heat up quickly to keep a close eye, doing one at a time each side should take 20-30 seconds.

  6. Put your tacos together by smearing on some southern sauce, then adding in okra, then topping it off with the corn pico and a squeeze of lime. Enjoy!

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