Fried Okra Tacos

• 1 pound fresh okra, cut into 1/2-inch thick slices
• 3/4 cup buttermilk
• 1 1/2 cups self-rising white cornmeal mix
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/4 teaspoon ground red pepper
• vegetable oil
• 3 cups tomatoes, seeded and diced
• 1 large avocado, diced
• 1/2 cup green onions, chopped
• 1/3 cup fresh cilantro, chopped
• 1 1/2 teaspoons balsamic vinegar
• 1/2 teaspoon seasoned salt
• table salt, to taste
• hot sauce, to garnish

1. Stir together okra and buttermilk in a large bowl.
2. Stir together cornmeal mix and next 3 ingredients in a separate large bowl.
3. Remove okra from buttermilk, in batches, using a slotted spoon, discarding buttermilk.
4. Dredge in cornmeal mixture, and place in a wire-mesh strainer.
5. Shake off excess.
6. Pour oil to depth of 1 inch into a large, deep cast-iron skillet or Dutch oven; heat to 375.
7. Fry okra, in batches, 4 minutes or until golden, turning once.
8. Drain on paper towels.
9. Fill warm tortillas with shredded lettuce, hot buttermilk fried okra, and fresh tomato salsa.
10. Serve with hot sauce.

fresh okra, buttermilk, white cornmeal, salt, sugar, ground red pepper, vegetable oil, tomatoes, avocado, green onions, fresh cilantro, balsamic vinegar, salt, salt, hot sauce

Taken from www.foodrepublic.com/recipes/fried-okra-tacos-recipe/ (may not work)