If there was ever such a thing as a Cajun taco, this would be it! My favorite new way to cook okra is to cut it in half lengthwise and roast it with a touch of oil and seasonings. When cooked this way, the okra loses that slimy texture that can be associated with it, and it becomes flavorful and tender in texture. For these delectable soft tacos, I roasted okra, a mixture of sweet bell peppers, cherry tomatoes and jalapenos until tender and lightly caramelized. Tossed together with sautéed Andouille sausage and red onions, these tacos are out-of-this-world delicious. Before assembling the tacos I spread a cilantro-lime sour cream on the tortilla; this is all made even more Cajun with some pickled jalapenos and hot sauce before serving. My Roasted Okra & Pepper Tacos with Andouille are a unique way to enjoy a classic dinner delight!
Okra, peppers, cherry tomatoes and jalapenos ready to be roasted
A tortilla topped with my cilantro-lime sour cream
Sautéed Andouille and red onions
(To view this recipe, click on the blue title of the blog post above*)
Roasted Okra & Pepper Tacos with Andouille
Ingredients:
- ½ lb. okra, hal½ lb. okra, halved lengthwise
- 1 cup cherry tomatoes
- 1 red bell pepper, cut into 2-inch lengths
- 1 yellow bell pepper, cut into 2-inch lengths
- 1 green bell pepper, cut into 2-inch lengths
- 2 jalapenos, sliced
- 3 Tablespoons extra virgin olive oil, divided
- Salt and pepper, divided
- 14 oz. smoked Andouille sausage, cut into rounds
- 1 red onion, sliced into 2-inch lengths
- Tortillas
- For the sauce:
- Fresh cilantro, chopped
- Fresh lime juice
- Low-fat sour cream
- To serve:
- Pickled jalapenos
- Hot sauce
Directions:
- Preheat the oven to 375 degrees. Line a large baking sheet with parchment paper. In a large mixing bowl toss the first six ingredients together with 2 Tablespoons of olive oil, ½ teaspoon salt and ¼ teaspoon of freshly ground black pepper. Place the mixture on the prepared baking sheet in a single layer. Roast, turning once with a spatula, for 30-35 minutes, or until the vegetables are tender and lightly caramelized.
- In a large sauté pan, add the remaining 1 Tablespoon of oil plus the red onion and sausage slices. Cook, over medium heat, for 5-7 minutes or until the onions are tender and the sausage heated through.
- To make the sour cream: Combine sour cream, chopped cilantro, and lime juice in a mixing bowl. Season with a touch of salt and pepper.
- To assemble: Heat the tortillas in the oven. Spread with some of the sour cream and top with the roasted vegetables and sausage-onion mixture. Serve with pickled jalapenos and hot sauce, if desired.
Tagged: Andouille sausage, bell peppers, Cajun, cherry tomatoes, cilantro, cilantro sour cream, Creole, hot sauce, jalapeno, jalapenos, okra, sour cream, tacos, tortilla
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