Crispy Hearts of Palm Tacos

Crispy Hearts of Palm Tacos

Up your Taco Tuesday with these Crispy Hearts of Palm Veggie Tacos! Made with Native Forest Organic Hearts of Palm by @themindfulhapa

Hearts of Palm have a mild flavor (similar to artichoke hearts) and a slight crunch and perfectly creamy texture.

Add in your favorite taco ingredients such as onions, pico de gallo, avocado and cilantro.

The pan seared hearts of palm take on a similar texture to fish tacos but vegan baby!

Load 'em up and squeeze some lime on them to top it off. Are you drooling yet? Go make 'em!

Crispy Hearts of Palm Tacos

Tacos

• 1, 14oz can Native Forest Organic Hearts of Palm, rinsed & drained

• 2-3 tbsp avocado oil

• 1 pack, tortillas (gluten free if needed)

• 1 avocado, sliced

Topping- Pico de gallo

• 1 pint cherry tomatoes, chopped

• ½ medium red onion, chopped fine

• ½ jalapeno, chopped fine

• ¼ bunch cilantro, chopped

• 1 lime, juiced

• ½ tsp salt + more to taste

• Black pepper, to taste

Coating 1 - ‘egg’ wash

• 2 tbsp flaxmeal

• ⅓ cup water

Coating 2 - seasoning

• 3 tbsp Let's Do Organic Cassava Flour

• 1 tsp old bay seasoning

• ½ tsp cayenne

Instructions

1. Start by preparing your Pico de Gallo topping. Add all ingredients to a medium size mixing bowl and stir to combine. Set aside.

2. Add all ingredients for coating 1 and coating 2 in two separate shallow bowls.

3. Cut your hearts of palm into ~½ inch slices and pat dry.

4. Coat all hearts of palm slices in vegan ‘egg wash’ (coating 1), followed by the seasoning (coating 2). Tap off excess seasoning and place in a single layer on an extra plate.

5. To a medium cast iron skillet, add 2-3 tbsp avocado oil and bring to a medium heat.

6. Add your seasoned hearts of palm pieces and spread in an even layer (cook in two batches if necessary).

7. Cook for 5-8 minutes total, flipping halfway through to ensure they get crispy on both sides. Place on a plate lined with paper towels to drain excess oil and set aside.

8. Time to assemble your tacos! Split the crispy hearts of palm between 4 tortillas. Top with homemade pico de gallo and avocado slices. Enjoy!