These fishless tacos are a game-changer! Made with crispy, golden-battered hearts of palm and topped with a simple crunchy slaw, and a zesty lime crema, they bring all the flavors of classic fish tacos—without the fish. Perfect for Taco Tuesday or any day you’re craving something light, flavorful, and plant-based.
- 1 can of Heart of Palm
- 2 cups of plant-based milk + 2 TBSP lemon juice (homemade buttermilk)
- 1-2 TSP of hot sauce (optional for a slight kick)
- 4 TBSP nori flakes or 1 whole nori sheet cut into small pieces divided into flour/fish fry
- 1 cup of fish fry seasoning (New Orleans style)
- 1 cup of all-purpose flour
- 1 cup of panko breadcrumbs
- Corn or flour tortillas
- 1 cup of purple cabbage thinly shredded
- 1/4 cup of thinly sliced radish
- 1/2 cup of cilantro minced
- olive oil for frying
Seasoning For Dredging:
- 2 tsp Old Bay seasoning
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp cumin
- 1/4 tsp sea salt ( You can always add more salt to fried fish after coming out of the fryer if not salty enough)
- 1/2 tsp lemon pepper
- 1/2 tsp adobo
Avocado Lime Crema:
- 1/2 cup raw cashews ( soaked in hot water for 2-3 hrs)
- 1 small-medium ripe avocado
- 1/4 cup loosely packed fresh cilantro
- 3-4 Tbsp lime juice (1 lime holds about 3 Tbsp)
- 2 garlic cloves, peeled
- 1/4 tsp sea salt (plus more to taste)
- 1/4 cup water (plus more if needed)
- 1/4 tsp garlic powder
- 1/4 tsp adobo
- 1/4 tsp black pepper
DIRECTIONS:
Prepare the Hearts of Palm:
- Open the can of hearts of palm and drain the liquid.
- Slice the hearts of palm in half lengthwise, then press down gently to flatten each piece.
- Pat them dry with a paper towel to remove as much moisture as possible. Set aside.
Make the Buttermilk:
- In a bowl, combine the plant-based milk and lemon juice. Let it sit for 5 minutes to curdle and create homemade buttermilk.
- Add hot sauce (if using) for a little extra kick.
Prepare the Dredging Station:
- In 2 separate bowls pour the flour and fish fry seasoning, and dredging seasonings (Old Bay, smoked paprika, garlic powder, onion powder, cumin, salt, lemon pepper, nori flakes, and adobo).
- In another dish, place the panko breadcrumbs
Coat the Hearts of Palm:
- Dip each flattened heart of palm into the buttermilk, ensuring it’s coated.
- Next, dredge the hearts of palm in the flour mixture, pressing lightly to make sure they are well-coated.
- Then, back into the milk mixture and coat them in the panko breadcrumb pressing gently to stick.
Fry the Hearts of Palm:
- Heat olive oil in a frying pan over medium-high heat. Once hot, carefully add the coated hearts of palm to the oil.
- Fry on each side for 2–3 minutes, or until golden brown and crispy. Remove from the pan and set aside on a paper towel-lined plate to drain any excess oil.
Make the Avocado Lime Crema:
- Drain the soaked cashews and place them in a blender or food processor with the avocado, cilantro, lime juice, garlic cloves, sea salt, garlic powder, adobo, black pepper, and water.
- Blend until smooth and creamy, adding more water as needed to reach your desired consistency. Taste and adjust seasoning if needed.
Assemble the Tacos:
- Warm the tortillas in a dry skillet
- To assemble, spoon avocado crema first, layer a few pieces of the fried hearts of palm in each tortilla, then top with shredded purple cabbage, sliced radish a generous sprinkle of cilantro
Serve:
- Garnish with more crema and lime wedges if desired. Serve immediately and enjoy your crispy, plant-based fishless tacos.
