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Hearts of Palm Fish-like Tacos with Tofu Crema, Slaw, and Avocado Mash
Hearts of Palm Fish-like Tacos with Tofu Crema, Slaw, and Avocado Mash

Don’t be afraid of the separate components to this dish; they all come together deliciously for a full meal. The ingredients are easy to find, and some are used multiple times. Kelp powder is available in health-food grocery stores or online and gives this dish a briny, from-the-sea flavor. You can whip up the toppings while the hearts of palm roast in the oven. This meal is ready in about 20 minutes and is a staple in my kitchen.


For Filling:
2 (14-ounce) cans hearts of palm, drained

Juice of half a lime

½ teaspoon each of garlic powder, chili powder, cumin, and paprika

1 teaspoon kelp powder or granules

For Tofu-Cumin Crema:

1 (14-ounce) container firm tofu, drained

1 tablespoon fresh lemon juice

1 tablespoon apple cider vinegar

1 teaspoon cumin

For Slaw:

1 medium head green cabbage, shredded

3 scallions, chopped

1 tablespoon chopped fresh cilantro

½ to 1 cup cumin crema, to taste

½ teaspoon garlic powder

Juice of half a lime (1 tablespoon)

Fresh ground black pepper, to taste

For Avocado Mash:

3 avocados

3 scallions, chopped

1 large garlic clove, minced

3 tablespoons chopped fresh cilantro

Pinch of cumin

Juice of half a lime (1 tablespoon)

For Serving:
Corn tortillas

Hot sauce (optional)

  1. Preheat oven to 425°F and line a large, rimmed baking sheet with a silicone baking mat or parchment paper. Set aside.
  2. Place the hearts of palm into a food processor and pulse 2-3 times, or just enough to break them into large flakes. Place the hearts of palm flakes into a large bowl and gently toss with the lime juice, garlic powder, chili powder, cumin, paprika, and kelp powder until well coated. Spread out on the parchment-lined baking sheet. Bake for 10-12 minutes until lightly browned on the edges.
  3. Meanwhile, make the tofu-cumin crema. To a blender or food processor add the tofu, lemon juice, and vinegar. Blend well. Stir in the cumin.
  4. Next make the slaw. To a large bowl add the cabbage, scallions, cilantro, about ½ cup of the cumin crema, the lime juice, and the garlic powder. Mix well, adding more crema to taste.
  5. Finally, make the avocado mash. Slice the avocados in half, remove the seed, and scoop the flesh into a medium bowl. Add the scallions, garlic, cilantro, cumin, and lime juice, and mash together with a fork.
  6. Warm each tortilla over an open flame, under a broiler, or in the oven (still at 425°) for about 30 seconds on each side. To keep warm, place them on a plate and cover with a clean, dry cloth towel or napkin.
  7. To assemble the tacos: add about ¼ cup of the hearts of palm to a tortilla, top with slaw, extra crema, and dollop of avocado mash. Splash on a few drops of your favorite hot sauce, if desired.
Felicia Slattery
Felicia Slattery

Felicia Slattery is the best-selling author of Plant-Based Slow Cooker Cookbook and Plant-Based Instant Pot Cookbook and an award-winning home cook. She has been actively sharing her recipes on social media and her food blog for well over a decade. Since shifting to a completely plant-based diet, she has become a popular guest on plant-based cooking shows, speaks at plant-based events with her fun and energetic cooking demos, and teaches online cooking classes to both those new to plant-based eating and long-time vegans alike. She is the creator of, and she regularly shares her recipes and stories to help others discover the joy of living a healthy, plant-based lifestyle in her Facebook group and on her YouTube channel, both called Plant-Based Home Cooking with Felicia Slattery.

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