Lighten up your everyday tacos with fresh produce from your local farmers' market!
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Total Time 40 minutesminutes
Servings 10tacos
Ingredients
4ears fresh cornshucked and silks removed
16spears fresh okra
1teaspoonolive oil
Salt and pepperto taste
1Old El Paso Stand ‘n Stuff Taco Dinner Kit
1poundground beef
Shredded lettuce
For the Pico de Gallo:
3freshripe Roma tomatoes, diced
½medium onionfinely diced
1fresh jalapeno pepperfinely diced
¼cupfresh cilantrochopped
Juice of 1 lime
½teaspoonsalt
Instructions
Prepare the corn: To a large pan of rapidly boiling, salted water add the corn. Cover and cook 10 minutes. Remove from water and allow to cool.
Prepare the okra: While the corn is cooking, toss the okra with the olive oil, salt, and pepper. Heat a grill pan over medium-high heat. Skewer the okra and place it on the hot grill pan. Cook, turning occasionally, until the okra is tender and has golden brown grill marks.
Prepare the Pico de Gallo: Combine the diced tomatoes, diced onion, jalapeno pepper, fresh cilantro, lime juice, and salt in a small bowl. Stir to combine ingredients. Set aside.
Use the ground beef to prepare the taco filling according to the directions on the Taco Dinner Kit. Warm the tortillas while the filling is cooking.
When ready to serve, cut the kernels from the cooked corn. Stuff the tacos with lettuce, meat filling, pico de gallo, corn, and okra. Top with the taco sauce included in the taco dinner kit.