Crispy Hearts of Palm “Fish” Tacos

These. Are. Ridiculous. If taco Tuesday is a high holy day in your house, this one’s for you. Marinated hearts of palm are breaded and fried to perfection in a Baja batter. Add some fresh greens and our cauliflower ceviche, drizzled with our Bangin’ Baja sauce. Make sure you’re sitting down before you take a bite, and get ready for seconds. And thirds.

Ingredients

Marinade:
2 tsp. sea kelp powder
½ cups vegetable broth

“Fish” Tacos
1 14 oz. jar of hearts of palm
2 tsp. cumin
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. chili powder
1 tbsp. old bay seasoning
1 tsp. adobo powder
1 cup flour
¾ cup club soda
3 tbsp. adobo sauce (from canned adobo chilis)
2 cups panko bread crumbs

Instructions

For Marinade

1. In a medium bowl, combine the vegetable broth and sea kelp.
2. Drain and rinse the hearts of palm.
3. Place hearts of palm in marinade, and refrigerate overnight.

For Tacos

1. Cut the hearts of palm in half, then cut lengthwise.
2. Gently press each piece until flat, taking care not to shred the fibers of the hearts of palm. Set aside.
3. In a small bowl, combine all of the spices.
4. In a medium bowl, combine half of the spice mixture with the flour.
5. Add the club soda and the adobo sauce to flour mixture. Mix until well combined.
6. Place the panko into a pie dish, or other shallow dish, and pour the remaining spice mixture into the panko. Stir until well combined.
7. Coat each heart of palm with the wet mixture, then transfer to the panko mixture, making sure they are fully coated.
8. Set aside onto a cookie sheet or large plate lined with wax or parchment paper.
9. Pour a ½ inch of oil into a medium skillet on medium-high heat. Heat to about 375º F.
10. Place several coated hearts of palm into the oil, frying each piece until golden brown (about 2-4 minutes per side.)
11. Serve on warm flour tortillas garnished with the Bangin’ Baja Sauce and Cauliflower Ceviche.

Serves three to four… If you’re willing to share.