There is a freshness in fish tacos that is unmatched. They are light, refreshing and incredibly full of flavor. I truly feel that they are extremely underrated in the world of tacos, but today I am putting them front and center with my vegan remake using hearts of palm. Hearts of palm give a flaky, fish-like texture when shredded, and kelp granules give a perfect amount of subtle ocean flavor. My Purple cabbage and corn slaw give this dish so much vibrancy and crunch, you might want to make a little extra to keep as a side.
The marinade for the hearts of palm gives the perfect amount of spice thanks to chili powder and jalapeño, while lime juice and cilantro give it a perfect tangy twist. In a word – these are good. Shockingly good. Even skeptical meat eaters are thoroughly pleased with how good these are. I almost hesitate even calling them ‘fish’ tacos, because they are damn good in their own right. The flavors, the colors, everything is just on point, making these Hearts Of Palm ‘Fish’ Tacos perfect for your Taco Tuesday rotation.
Hearts Of Palm ‘Fish’ Tacos
Author: The Lean Clean Eating Machine
- 2 cans hearts of palm – do not get the salad cut ones; drained and rinsed
- 1-2 tsp. kelp granules
- 2 Tbsp. olive oil
- 1.5 heaping tablespoons chili powder
- Juice of 1 large lime
- 1/4 cup chopped cilantro
- 1 small jalapeño; seeded and coarsely chopped
- 6 tortillas (I used Siete)
Purple Cabbage and Corn Slaw:
- 1/4 cup vegan mayo – I used Sir Kensington’s Fabanaise
- 1 teaspoons Bragg’s apple cider vinegar
- 2 teaspoons maple syrup
- 1 small jalapeño; seeded & minced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt, more to taste
- 2 cups purple cabbage; thinly sliced
- 1 cup yellow corn kernels – canned or frozen
- 1/4 red onion; thinly sliced
- 1/4 cup cilantro; chopped
Instructions:
- Preheat oven to 425F and lightly grease a large baking sheet.
- Add the hearts of palm to a food processor and give 2-3 long pulses, until shredded. Don’t over process. The mixture should have a fish-like consistency. If your processor is small, blend in two batches. Place finished hearts of palm in a medium sized mixing bowl and season with kelp granules.
- In a small dish, whisk together your olive oil, lime juice, chili powder, jalapeño and cilantro. Pour mixture over hearts of palm and stir to evenly coat. Let marinate for 15 minutes.
- Place hearts of palm on lightly greased baking sheet in one even layer, and bake for 15-20 minutes, or until hearts of palm has lightly browned edges.
- In a large bowl, whisk together the vegan mayonnaise, lime juice, maple syrup, garlic powder & sea salt. Now add the cabbage, corn, jalapeño, red onion and cilantro. Combine well.
- Place a tortilla (I used in a cast iron or stainless steel skillet over medium heat (don’t add oil). Cook for 30 seconds on each side. Remove and cover with a slightly damp dish towel to keep warm. Repeat with remaining tortillas.
- Assemble tacos, by adding a few tablespoons of hearts of palm mixture. Top with slaw. Serve immediately.
- * Serve with vegan sour cream, salsa, hot sauce or lime wedges on the side if desired.