Refreshing veggies, zesty lime flavor, addictive spicy heat, and a subtle ocean-like flavor make these Vegan Fish Tacos perfect for your Taco Tuesday rotation.
Preheat oven to 425° F (220° C). Lightly grease or line a large baking tray/dish with parchment paper.
Add the hearts of palm to a food processor and give 2-3 long pulses, until shredded. Don't over process. The mixture should have a fish-like consistency. (*see photo above). If your processor is small, blend in two batches.
To a med-large bowl, add vegan butter, lime juice, chili powder, ground cumin, cayenne pepper, granulated garlic & sea salt. Whisk to combine well.
Add shredded hearts of palm to the bowl and gently combine. Now add ½ tablespoon of the kelp granules and combine. Taste before adding ½ tablespoon more, so you can determine how much ocean flavor you'd like.
Place on your prepared baking tray/dish in one layer. Bake for 10-12 minutes, until lightly browned on some edges.
Cilantro-Lime Corn Slaw
In a large bowl, whisk together the vegan mayonnaise, lime juice, agave nectar, granulated garlic & sea salt. Now add the cabbage, corn, jalapeño, and cilantro. Combine well.
Taco Assembly
Place a tortilla in a cast iron or stainless steel skillet over medium heat (don't add oil). Cook for 30 seconds on each side. Remove and cover with a slightly damp dish towel to keep warm. Repeat with remaining tortillas.
Assemble tacos, by adding a few tablespoons of hearts of palm mixture. Top with slaw and cubed avocado. Serve immediately. * Serve with vegan sour cream, salsa, hot sauce or lime wedges on the side if desired.
Notes
* If you can't find kelp granules, you can use dulse flakes, dulse granules or break up a small piece of nori. If you don't want the ocean-like flavor, you can omit the seaweed altogether. It will still be delicious! * These tacos have a medium spice to them. Feel free to omit or reduce the amount of cayenne pepper or fresh jalapeño for a milder version.