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Crispy Hearts of Palm Tacos

CRISPY HEARTS OF PALM TACOS


  • Author: olivesfordinner.com
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4-6 soft tacos 1x
Scale

Ingredients

TO MAKE THE HEARTS OF PALM

  • 14 ounces can of hearts of palm, drained then pressed flat with the palm of your hand (be gentle to keep them intact—but it’s okay if some break apart)
  • 2 TB Ener-G, whisked with 1/2 cup water
  • 1/2 cup white rice flour
  • 1/3 cup cornstarch
  • 1/3 cup flour
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • plenty of canola or vegetable oil, for frying

TO SERVE

  • chopped cabbage
  • handful of cilantro, roughly chopped
  • vegan sour cream, for serving
  • fresh avocado slices
  • fresh jalepeno, sliced
  • chopped tomato
  • lime wedges
  • sriracha
  • 46 tortillas, warmed

Instructions

TO FRY THE HEARTS OF PALM

  1. Bring several inches of oil to 350 degrees. (I use a small cast iron pot, but you can use a small heavy stainless steel or dutch oven or a deep fryer.)
  2. While the oil is heating, set up 3 wide, shallow bowls in a row. In the first bowl, add the rice flour. In the second bowl, add the Ener-G mixture. In the third bowl, combine the cornstarch with the flour and onion and garlic powders.
  3. Once the oil is ready, place one of the hearts of palm into the rice flour and coat well. Tap off any extra, and toss it into the Ener-G mixture, then coat well in the cornstarch+flour mixture. You can fry 2-3 pieces of hearts of palm at a time.
  4. Fry for a few minutes, until slightly golden, then transfer to paper towels and immediately season with salt.
  5. Repeat with the remaining hearts of palm pieces.
  6. Serve immediately with the warmed tortillas and fillings as desired.