Inspired by Baja fish tacos, this recipe features crispy fried hearts of palm in a beer batter, topped with fresh cabbage, salsa, a tangy lime-vegan mayo crema, cilantro, and red onion, all served in warm corn tortillas.
1. For the crema, simply mix the vegan mayo with the lime juice.
2. Remove the hearts of palm from the can and pat them with a paper towel to remove excess liquid.
3. With the bottom of a plate, smash each heart of palm, ensuring it remains intact. Season with a pinch of salt and pepper.
4. Make the batter by combining all the beer batter ingredients in a bowl and whisking together until smooth. If it feels a little too thick, add a splash more of beer.
5. To a pan, add about 1/3 cup of oil. Heat over medium heat, and once hot, dip each heart of palm into the batter, then lift with two forks.
6. Add the battered heart of palm to the hot oil and fry for 1-2 minutes on each side or until golden. Remove from oil and place on a plate lined with paper towels. Season each with salt. Optionally, cut each one lengthwise to fit tortillas better.
7. Heat your tortillas. Add a couple pieces of fried heart of palm to your tortilla, then top off with cabbage, salsa, crema, cilantro, onion, and a good squeeze of lime.
