Vivian Howard Instagram – #WallabyPartner You know, I think okra is such an underused ingredient AND it crosses over between the food of the American South and south Indian/Asian cuisine. The use of @WallabyYogurt in these okra tacos makes so much sense here – its creaminess is ideal for dips and spreads of all kinds and its flavor adds the right amount of tang without overwhelming a savory dish.
Charred Okra Tacos Recipe
½ cup Wallaby Organic Plain Whole Milk Greek Yogurt
Juice of two limes
3 garlic cloves, grated on a microplane
½ tsp salt, divided
1 tsp honey
¼ cup olive oil, divided
8oz whole okra, cut into quarters lengthwise
1 can chickpeas, drained and rinsed
2 tsps za’atar
Corn tortillas
⅓ cup pomegranate seeds
First, make the yogurt sauce and marinade. In a small bowl, combine the yogurt, half the lime juice, the grated garlic, ¼ teaspoon salt, honey, and 3 tablespoons olive oil. Toss 2 tablespoons of that dressing with the okra and marinate while you prepare the rest of the ingredients.
Preheat your oven to 350°F. Take your chickpeas and toss them with the remaining 1 tablespoon of olive oil, za’atar, and remaining ¼ teaspoon salt. Roast on a silpat or parchment covered baking sheet until golden and crispy (10-12 minutes). Remove the chickpeas from the oven and raise the temperature to 425°F.
Using the same baking sheet, remove the chickpeas and add the marinated okra. Roast for 10-12 minutes, turning once, until brown and crispy in spots. Warm your tortillas on the eye of your stove or in the microwave. Smear a bit of the yogurt sauce on the bottom of the tortillas, mound the charred okra on top, sprinkle with pomegranate seeds and crispy chickpeas, and a squeeze of lime to finish. #WallabyOrganic | Posted on 10/Aug/2022 02:16:38
