Crispy Hearts of Palm Tacos

Preheat oven to 350°F. Drain the hearts of palm and lay them out flat on a cutting board. Cut each piece in half widthwise, and using the palm of your hand, press each piece flat. Be gentle so that they remain largely intact, but it’s ok if a few pieces fall apart!

Rinse and dry the radish, jalapeno, and lime. Thinly slice the radish. Deseed and thinly slice the jalapeno. Halve the lime. Set everything aside.

Drain and rinse the black beans, and add them to a medium bowl. Halve the avocado, remove the pit, and scoop the flesh from the skin. Discard pit and skin. Dice the avocado and mix with the black beans. To the bowl add the juice from half of the lime and a pinch of salt and pepper. Toss well to combine.

To a medium skillet over medium-high heat, add 1 cup vegetable oil. In a medium bowl, whisk together the cornstarch, flour, and ⅔ cup water. Dip each piece of heart of palm in the batter and gently lay it in the hot oil. Working in batches, fry the pieces until they’re crispy, about 3 to 4 minutes per side. Transfer the fried hearts of palm to a paper towel lined plate, and sprinkle with salt.

Wrap the corn tortillas in foil or a dish towel and warm them in the heated oven for about 5 minutes. Cut the remaining half lime into wedges. To build your tacos, divide the crispy hearts of palm between your tortillas and top them with the cabbage, sliced radishes, and jalapenos.

Finish your tacos off with a drizzle of the chipotle Fabanaise. Serve the crispy hearts of palm tacos with the lime wedges and avocado black bean salad on the side. Dig in