Crispy Hearts Of Palm Tacos Recipe

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Crispy Hearts Of Palm Tacos Recipe:- Reese Specialty Foods, the company who inspired me to widen my taco horizons, is the sponsor of this post. I am eternally thankful to them for their generosity. I promise that you will be thankful for these Crispy Hearts of Palm Tacos with Chipotle Baja Sauce once you have had the opportunity to try them.

 

Crispy Hearts Of Palm Tacos Recipe

James has recently started a new job that gives him the opportunity to work from home, but we have purposefully chosen not to bring it up until this point since we have been, well, a little bit in denial about it.
Staying at home, you two.
At my side.

Although it is not with me, we are both at home… throughout the entire day, every day. And despite the fact that we work in different office spaces, it is still so strange and amazing to me that I can hear him typing away at his computer, that I can run in to ask him a question, or that I can throw a spoon at him to taste-test whenever I want.

I was only able to see James on the weekends during the two years that we were together because I lived more than an hour away from him. At this point, he is unable to evade me. Poor fellow.

 

INGREDIENTS

  1. 8 oz hearts of palm
  2. 2 red radishes
  3. 1 jalapeno
  4. 1 lime
  5. 1 pack black beans
  6. 1 avocado
  7. â…“ cup cornstarch
  8. â…“ cup all purpose flour
  9. 4 corn tortillas
  10. 3 oz green cabbage
  11. ¼ cup Chipotle Fabanaise
  12. 1 cup vegetable oil*
  13. Salt and pepper*
  14. *Not Included
Tools: Whisk

INSTRUCTIONS

1. Don’t break my heart

Bake at 350 degrees Fahrenheit. The hearts of palm should be drained and then laid out in a flat position on a cutting board. Each piece should be cut in half lengthwise, and then the palm of your hand should be used to press each piece back into place. You should be careful so that they stay together for the most part, but it is acceptable if a few of them come apart!

 

2. Veg prep

First, the radish, jalapeno, and lime should be washed and dried. Trim the radish into thin slices. Remove the seeds and slice the jalapeno very thinly. Cut the lime in half. Get everything out of the way.

 

3. Ensalada time

After being drained and rinsed, the black beans should be placed in a bowl of medium size. Remove the pit from the avocado, then cut it in half lengthwise and remove the meat from the skin. Toss out the pit and the skin. In a mixing bowl, combine the black beans and the diced avocado. The juice from half of the lime should be added to the bowl, along with a teaspoon of salt and pepper (optional). To blend, give it a good toss.

 

4. Heat it up

Add one cup of vegetable oil to a skillet of medium size and place it over medium-high heat. The cornstarch, flour, and half a cup of water should be mixed together in a medium bowl using a whisk. Take each individual piece of heart of palm and dunk it in the batter before placing it carefully in the heated oil. Cook the pieces in batches until they reach a crispiness level, which should take around three to four minutes per side. First, place the fried hearts of palm on a platter that has been lined with paper towels, and then sprinkle them with salt.

 

5. Finishing touches

Wrap the corn tortillas in aluminum foil or a dish towel, and then place them in an oven that has been preheated for approximately five minutes. The remaining half of the lime should be cut into wedges. In order to construct your tacos, split the crispy hearts of palm between the tortillas and then place the cabbage, radishes, and jalapenos on top of the tortillas.

 

6. Taco time

If you want to finish off your tacos, drizzle some of the chipotle Fabanaise over them. Tacos made with hearts of palm that have been fried to a crisp should be served alongside lime wedges and avocado black bean salad on the side. Dive in.

 

Author

  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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