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Crispy Hearts of Palm Tacos

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Hearts of palm might be an unusual ingredient but with the right seasoning and cooking method, you’ll have a perfect taco filling that is crunchy and delicious with the pico de gallo topping.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Author: Casey @themindfulhapa

Ingredients

Tacos

  • 14 oz can Organic Hearts of Palm rinsed, drained & patted dry
  • 2-3 tbsp Avocado Oil
  • 1 pack Tortillas
  • 1 Avocado peeled & sliced into cubes

Wet Coating

  • 2 tbsp Flaxmeal
  • 1/3 cup Water

Dry Coating

  • 3 tbsp Cassave Flour
  • 1 tsp Old Bay Seasoning
  • 1/2 tsp Cayenne

Pico de Gallo

  • 1 pint Cherry Tomatoes chopped
  • 1/2 medium Red Onion chopped fine
  • 1/2 Jalapeno chopped fine
  • 1/4 bunch Cilantro chopped
  • 1 Lime juiced
  • 1/2 tsp Salt add more or less to taste
  • Black Pepper to taste

Instructions

  • Start by preparing your Pico de Gallo topping. Add all ingredients to a medium size mixing bowl and stir to combine. Set aside.
  • Add all ingredients for wet coating and dry coating in two separate shallow bowls.
  • Cut your hearts of palm into ~½ inch slices and pat dry. Coat all hearts of palm slices in vegan ‘egg wash’ (wet coating), followed by the seasoning (dry coating). Tap off excess seasoning and place in a single layer on an extra plate.
  • To a medium cast iron skillet, add 2-3 tbsp avocado oil and bring to a medium heat.
  • Add your seasoned hearts of palm pieces and spread in an even layer (cook in two batches if necessary).
  • 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.
  • Time to assemble your tacos! Split the crispy hearts of palm between 4 tortillas. Top with homemade pico de gallo and avocado slices. Enjoy!

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