From our friends
at Serious Eats
palm take on a deep nutty-sweet flavor when grilled over high heat, with a
great moist, texture with a light crunch.
YIELD: Makes 6 tacos, serving 2 to 3
ACTIVE TIME: 30 minutes
TOTAL TIME: 30 minutes
teaspoons lime juice from 1 lime, plus extra lime wedges for serving
clove garlic, minced (about 1 teaspoon)
minced fresh thyme or oregano leaves
tablespoon olive oil
salt and freshly ground black pepper
ounce) can of hearts of palm, drained, or 1/2 pound fresh hearts of palm
teaspoon vegetable oil
cup homemade or store-bought salsa verde, or other salsa
white onion (for serving)
cilantro (for serving)
cups Spicy Cabbage Slaw
avocado, sliced or mashed (for serving, optional)
lime juice, garlic, thyme, and olive oil in a small bowl and stir with a fork.
Season to taste with salt and pepper. Carefully dry drained hearts of palm with
paper towels, transfer them to a plate, and pour marinade on top of them. Rub
with hands to coat every surface. Set aside.
paper towel, rub grill pan with oil. Preheat over high heat until smoking. Add
hearts of palm and cook, turning occasionally, until tender and deep grill
marks have appeared on all sides, about 12 minutes total. Alternatively grill
hearts of palm on a charcoal or gas grill over medium-high heat.Transfer to a
plate and keep warm.
grill pan to high heat. Stack 2 tortillas and dip them into a bowl of water.
Add them to the grill pan and grill until charred on first side, about 1
minute. Carefully flip and cook until second side is charred, about 1 minute
longer. Transfer to a clean dish towel and fold the towel over to keep warm.
Repeat with remaining 10 tortillas, cooking them in stacks of two at a time.
the hearts of palm and serve with warm tortillas, salsa verde, onions, cilantro, Spicy Cabbage Slaw, avocado, and lime wedges. Serve Spicy Vegan Refried Beans on the side, if desired.