Vegan, Gluten-Free
  • 2 cans hearts of palm
  • 2 1/2 tablespoons rice flour (or brown rice flour)
  • 2 1/2 tablespoons corn starch
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • dash of pepper
  • oil for frying
  • prepared guacamole
  • bagged red cabbage
  • 1 tablespoon lime juice
  • gluten-free taco shells of choice
  • salsa of choice
  • taco sauce of choice
Remove hearts of palm from can. Flatten with potato masher or fork. Mix all “fish” dry ingredients in separate bowl. Add hearts of palm and dredge thoroughly until covered. Heat oil in deep skillet pan on medium-high heat. Add hearts of palm to oil. Let cook 2 minutes, flip, cook 2 more minutes. Remove from heat and drain.
In a bowl combine guacamole, lime juice, and cabbage.
Make tacos with “fish,” slaw, salsa, and taco sauce. Enjoy.