INGREDIENTS:
For the “Fish”:
2 cans (about 14 oz each) of heart of palm, drained and rinsed
1/4 cup lemon juice
1/4 cup soy sauce or tamari for a gluten-free option
1 teaspoon Old Bay seasoning (or your favorite seafood seasoning)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
Salt and pepper to taste
For Assembly:
Corn or flour tortillas
Shredded cabbage or lettuce
Sliced tomatoes
Sliced avocado
Vegan mayo or a vegan tartar sauce
INSTRUCTIONS:
Preheat your oven to 375°F (190°C).
In a bowl, mix together lemon juice, soy sauce, Old Bay seasoning, garlic powder, onion powder, smoked paprika, salt, and pepper to create the marinade.
Cut the heart of palm into thin strips, resembling fish fillets.
Place the heart of palm strips in the marinade, making sure they are well-coated. Let them marinate for at least 15-20 minutes.
Place the marinated heart of palm strips on a baking sheet lined with parchment paper. Bake in the preheated oven for 15-20 minutes or until the edges become slightly crispy.
While the “fish” is baking, warm the tortillas according to the package instructions.
Assemble your tacos by placing a few heart of palm strips on each tortilla. Top with shredded cabbage or lettuce, sliced tomatoes, and avocado.
Drizzle with vegan mayo or tartar sauce.
Serve the vegan heart of palm fish tacos with lime wedges on the side.
Posted inVegan