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Catherine Campbell Bistro Manager | Hector Vazquez Chef, The Couch Tomato Cafe
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Hearts of Palm Tacos Ingredients
- 1 whole can hearts of palm
- Batter
- 1 cup tahini
- ½ cup water
- 1 tbsp spice (paprika OR sumac OR all spice OR old bay)
- Pinch of salt and pepper
- Breading
- 1 cup rice flour tapioca flour
- 1 cup tapioca flour
- 1 tbsp of spice (paprika OR sumac OR all spice OR old bay)
- Pinch of salt and pepper
- Slaw
- ½ cup cabbage – shredded
- 1/8 cup carrot – shredded
- 1 tsp lemon juice
- Dash of oil
- Pinch of salt
- Pickled Onion
- 1 cup red onion sliced thin
- 1 cup red wine vinegar
- 1 cup water
- 1/3 cup sugar
- 1 tsp salt
- Cilantro Crema
- 2 cups of softened cashews
- 1 avocado
- 1 tsp garlic
- ½ cup chopped cilantro
- 2 tbsp lemon juice
- Pinch of salt and pepper
- 3 corn or flour tortillas
- ½ cup pico de gallo
- Cilantro for garnish
- Lime for garnish
Hearts of Palm Tacos Directions:
- Combine batter ingredients
- Add hearts of palm to batter, make sure they are fully coated.
- Remove hearts of palm from batter and coat with breading
- Chill in refrigerator until ready to cook
- Deep fry hearts until golden brown
- Warm tortillas on flat top
- Remove tortillas and put in holder
- Remove hearts of palm and add onto the tortillas
- Add slaw
- Add Pickled red onion
- Add cilantro crema
- Top with fresh cilantro and lime