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California-Style Tacos with Hearts of Palm
with avocado / lime slaw / spinach salad

Active: 40 min Total: 40 min
Hearts of palm have a tender texture that is great when baked inside a crispy panko crust. Add tangy slaw, creamy Sriracha yogurt sauce, and avocados and you have some surprising and super flavorful tacos.
Cuisines

Ingredients

Metric
Servings:
4
California-Style Tacos with Hearts of Palm:
  • Yogurt, plain or Greek - 1/2 cup
  • Sriracha - 3 tsp (sub any hot sauce)
  • Lime juice - 2 tsp + 2 tsp
  • Coleslaw mix - 5 oz
  • Oil, cooking - 1 Tbsp
  • Sugar - 1/2 tsp
  • Eggs - 1
  • Garlic powder - 1/2 tsp
  • Salt - 1/2 tsp
  • Panko breadcrumbs - 2/3 cup
  • Chili powder - 1/2 tsp
  • Avocados - 1 , sliced
  • Hearts of palm (15 oz / 397 g) - 1 can , drained and rinsed
  • Foil - for baking
  • Limes - 1/2 , wedges
  • Cilantro - 2 Tbsp , chopped
  • Tortillas, taco-sized corn or flour - 8
Spinach Salad with Tomatoes and Pepitas:
  • Tomatoes, medium - 1 , chopped
  • Mustard, Dijon - 2 tsp
  • Vinegar, red wine - 1 Tbsp
  • Paprika - 1/4 tsp
  • Oil, cooking - 3 Tbsp
  • Spinach, baby - 5 oz
  • Pepitas / pumpkin seeds - 1/4 cup

Prep

  1. Make Sriracha yogurt sauce - If prepping right before cooking, get oven heating before continuing with prep. Whisk together yogurt, Sriracha, and first part of lime juice. (Can be done up to 5 days ahead)
  2. Dress slaw - Combine coleslaw mix with second part of lime juice, oil (portion for tacos), and sugar. (Can be done up to 2 days ahead)
  3. Prep breading stations - In a bowl large enough to hold all of the hearts of palm, whisk eggs with garlic powder and salt. In another container or ziptop bag combine panko and chili powder.
  4. Tomatoes / Avocados - Prep as directed.
  5. Hearts of palm - Drain and rinse. Slice into 2" / 5 cm pieces. Pat dry.

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Make

  1. Heat oven to 400F / 204C degrees.
  2. Bread hearts of palm by tossing them in egg mixture. Transfer to panko mixture and toss until fully coated.
  3. Line a sheet pan with foil and brush with some oil. Spread breaded hearts of palm out in a single layer.
  4. Bake hearts of palm, flipping halfway through, until golden brown, 15 to 18 minutes.
  5. While hearts of palm are baking, in a large mixing bowl whisk together mustard, vinegar, and paprika. Add oil (portion for salad) while whisking. Top vinaigrette with tomatoes, spinach, and pepitas. Wait to toss until right before serving.
  6. Slice limes into wedges and chop cilantro.
  7. Warm tortillas according to package instructions.
  8. Taste slaw and season to taste with some salt and pepper.
  9. Fill tortillas with slaw, hearts of palm, and avocados. Top with Sriracha yogurt sauce and cilantro and serve with lime wedges. Enjoy with salad on the side.

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