Baja Palmitos Tacos

Mexican Sides & Mains
Gluten-Free
Nut-free
Soy-Free

These Baja Palmitos Tacos are inspired by Baja fish tacos, and will arguably be the best vegan fish tacos you ever try! The hearts of palm give these tacos the perfect amount of “fishy” flavor and are perfect for satisfying your fish taco cravings.

Baja fish tacos get their name from exactly where they were created, Baja California, Mexico! Over the years, fish tacos have traveled to San Diego and other parts of the world due to their popularity. There’s even certain food trucks and restaurants that specialize in fish tacos.

You can enjoy fish tacos fried or grilled, but I personally love when they’re fried to crispy perfection! I’ve found that using hearts of palm as a replacement for the fish in this recipe gives these “fish” tacos the perfect texture. The seasonings in the batter that you coat the hearts of palm in bring out great flavor as well. Enjoy with your favorite toppings of choice! I used cilantro, red onions, crema and salsa.

PREP TIME

15min

COOK TIME

20min

TOTAL TIME

35min

INGREDIENTS

Makes about 8 tacos

  • 1 (14 ounce) can hearts of palm 
  • 1/4 small green cabbage, finely chopped
  • 3 limes 
  • 8-10 Corn tortillas 
  • About 8 ounces Oil for frying, I used sunflower oil but any high heat oil works!
  • Cilantro, chopped (for garnish) 
  • 1/4 red onion, finely diced (for garnish) 
  • Salsa of choice (I used roasted salsa)

For the beer batter

  • 1/2 cup all purpose flour (gluten free optional)
  • 1/2 cup lite beer or sparkling water 
  • 1 tbsp corn starch 
  • 1/2 tsp baking powder
  • 1/2 tbsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt 
  • 1/4 tsp ground pepper 

For the mayo crema

  • 1/3 cup vegan mayo 
  • Juice of a lime (about 1 1/2 tbsp lime juice)

EQUIPMENT

  • Medium/large sized pan
  • Small mixing bowl

Instructions

HAVE ANY QUESTIONS?

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You can also go ahead and send me an email at fuelednaturally@gmail.com.

  1. For the crema just simply mix the Mayo with the lime juice. 
  2. Remove the palm of hearts from the can and pat them with a paper towel to excess liquid. 
  3. With a bottom of a plate smash each heart of palm. Make sure it's till in tact. Season with a pinch of salt and pepper. 
  4. Make the batter by combing all the ingredients in a bowl and whisk 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 and once hot dip each heart of palm into the batter then lift with two forks. 
  6. Add the 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. I like to cut each one length wise to fit my 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.

HAVE ANY QUESTIONS?

Come hang out on Instagram and ask me all your questions.

You can also go ahead and send me an email at feel free to email me at fuelednaturally@gmail.com.