Baja Hearts of Palm Tacos

Course: Dinner, Lunch

Cuisine: Mexican

Keyword: Baja Tacos, Vegan

Prep Time: 35

Cook Time: 16

Servings: Tacos

Calories: 234kcal

I love how easy it is to make. Simply dry the heart of palm, season, whip up the batter and pan-fry, that’s it. You have Baja tacos ready to rock.

Combine the flour, spice, salt, and baking powder. Stir to combine the dry ingredients.
Add ¾ cup of beer to the dry ingredients. The batter should be thick enough to coat the hearts of palm, it needs to be just right, too thin and the batter does not fry up to create a crispy bite, too thick and the batter becomes dough-like.

Drain the hearts of palm and cut lengthwise. Place the cut hearts of palm onto 2 paper towels, place another 2 paper towels on top of the hearts of palm and gently press down on the heart of palms to flatten a little. Season the hearts of palm with the lime zest and kelp granules. Place on a baking sheet with fresh paper towels.
Heat 3 Tbsp oil in a heavy pan. Coat the hearts of palm with the batter, place in the pan cooking until a beautiful golden brown, flip, cooking the other side until crisp and golden brown. Place on a drain rack.

Start by slicing the radish into thin discs, stack the disc and slice the stack into thin matchstick size.
Combine the shredded cabbage, scallion, and radish in a bowl. Add the chili lime mayo, stir to combine, adjust the slaw with salt and more lime to taste. You can also add extra spice if you want it to have some kick.

Nutritional values are an estimate.