These tacos are quick, easy and delicious. Hearts of palm are battered and lightly fried, then stuffed into taco shells with a quick, bright vegetable salsa.
yield: 6 tacos
prep time: 15 minutes
cook time: 10 minutes
total time: 25 minutes
Hearts of Palm Tacos
For the Hearts of Palm:
1 can Hearts of Palm, drained and cut into 1-inch rounds.
1 cup flour
1 Tablespoon Old Bay
1/2 teaspoon sea salt
1/2 cup non-dairy milk (I use almond)
1/4 cup ketchup
1 teaspoon Dijon mustard
Neutral oil for frying (I use Safflower)
For the Salsa
1 medium avocado, peeled and diced
1/2 medium yellow onion, diced
1/2 green bell pepper, diced
Handful cherry tomatoes or 1 medium tomato, diced
Handful fresh cilantro, chopped
1-2 Tablespoons fresh lime juice
Sea salt to taste
6 taco shells or tortillas
Prepare the salsa by mixing all the salsa ingredients together in a bowl.
In a large, shallow bowl, combine the flour, Old Bay and 1/2 teaspoon sea salt.
In a separate bowl, whisk together the non-dairy milk, ketchup and Dijon.
Heat about 1/3 cup of neutral oil in a skillet over medium-high heat.
Working in batches, use one hand to coat the hearts of palm rounds in the milk-ketchup-dijon mixture, and the other hand to toss them to coat in the flour mixture. Repeat so that each piece is coated twice. Keep each hand dedicated to either liquid or flour.
Once the oil is shimmering, quickly fry the coated pieces, turning with tongs every few minutes until they are golden brown on all sides.
Remove to a plate lined with a paper towel.
Stuff hard or soft taco shells with the fried hearts of palm and the vegetable salsa.
Did you make this?
If you make this, I'd love to know how you like it. Please feel free to leave a comment.