Crispy Hearts of Palm Taco with Curtido Slaw and Cilantro Lime Crema

Crispy Hearts of Palm Taco

with Curtido Slaw and Cilantro Lime Crema

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dinner

Hearts of palm are the tender center of a variety of palm tree and their versatility makes them a must try for plant-based eaters. Here the vegetable is treated much like a piece of fish wrapped in a taco. You’ll need to gently flatten them– just press with the palm of your hand until they crush slightly. If you’d prefer not to fry, the hearts of palm can be treated like ceviche and eaten raw. To do this, just skip the batter all together.

Comfort Foods Winter Recipes Seasonal Menu Party Foods Quick and Easy Nut-Free Leafy Greens Root Vegetables Appetizer Dinner Mexican
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SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
780
FAT
42g
CARBOHYDRATES
88g
PROTEIN
15g

MAIN INGREDIENTS

  1. 8 oz hearts of palm
  2. 1 onion
  3. 4 oz green cabbage
  4. 3 oz carrots
  5. 2 tbsp apple cider vinegar
  6. 1 tsp coconut sugar
  7. 1 tsp Mexican oregano
  8. 1 lime
  9. Fresh cilantro
  10. 2 tbsp Follow Your Heart Vegenaise®
  11. 2 tbsp Follow Your Heart vegan sour cream
  12. ¼ cup rice flour
  13. ¼ cup cornstarch
  14. 4 corn tortillas
  15. ¾ cup vegetable oil*
  16. Salt and pepper*
  17. *Not included
  18. **Allergens: Soy

TOOLS

  • Whisk
  • Medium skillet

INSTRUCTIONS

1
Prep the hearts of palm
Rinse and dry the produce. Preheat oven to 350°F. Drain the hearts of palm and lay them out flat on a cutting board. Cut each piece in half, and using the palm of your hand, press each piece flat. Be gentle so that they remain largely intact. It’s okay if a few pieces fall apart.
2
Make the curtido
Peel and thinly slice the onion. Add to a large bowl with the green cabbage, carrot, apple cider vinegar, coconut sugar, Mexican oregano, and a pinch of salt and pepper. Mix curtido slaw with your hands for a minute to break down the cabbage slightly.
3
Prepare the crema
Halve the lime. Chop the cilantro leaves and tender stems. In a small bowl, combine juice from half the lime, chopped cilantro, Vegenaise®, and Follow Your Heart vegan sour cream. Add a pinch of salt and stir crema to combine.
4
Heat it up
Place a medium skillet over medium-high heat and add ¾ cup vegetable oil. In a medium bowl, whisk together the rice flour, cornstarch, and ⅓ cup water. Dip each piece of heart of palm in the batter and gently lay it in the hot oil. Working in batches, cook until hearts of palm are crispy, about 3 to 4 minutes per side. Transfer to a paper towel lined plate, and sprinkle with salt.
5
Finishing touches
Wrap the corn tortillas in foil or a dish towel and warm them in the heated oven for about 5 minutes. To begin building your tacos, divide the crispy hearts of palm between your tortillas and top with the curtido slaw and cilantro lime crema.
6
Serving time
Cut the remaining lime half into wedges. Serve the crispy hearts of palm tacos with any remaining curtido slaw on the side. Pass the lime wedges at the table.