Tropical Tacos: Zesty Hearts of Palm 'Fish' Tacos

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Published September 14, 2025

Craving the fresh, zesty flavors of fish tacos but want to keep it plant-based? Look no further! These vegan 'fish' tacos use tender hearts of palm, coated in a crispy, seasoned breading and paired with a vibrant slaw and creamy chipotle sauce for an unbelievably satisfying meal that will transport your taste buds straight to the coast.

Instructions

First, prepare the slaw: In a medium bowl, combine the shredded red cabbage, carrot, and cilantro. Drizzle with lime juice and olive oil, then season with salt and pepper. Toss well and set aside to let the flavors meld.

Next, make the creamy chipotle sauce: In a small bowl, whisk together the vegan mayonnaise, chipotle in adobo, lime juice, and garlic powder. If the sauce is too thick, add water a tablespoon at a time until it reaches your desired consistency. Set aside.

Prepare the hearts of palm 'fish': Gently flake the drained hearts of palm with your hands or a fork into irregular pieces, resembling flaked fish. Mix in the crumbled nori sheet; this adds a subtle sea flavor.

Set up your dredging station: In a shallow bowl, whisk together the flour, cornstarch, 1 teaspoon Old Bay seasoning, garlic powder, smoked paprika, and black pepper. In a second shallow bowl, pour the plant-based milk. In a third shallow bowl, combine the panko breadcrumbs with another 1/2 teaspoon of Old Bay seasoning.

Dredge the hearts of palm: Take a handful of flaked hearts of palm and gently press them into small 'fish' pieces (about 1-2 inches). Dredge each piece first in the flour mixture, shaking off excess, then dip in the plant-based milk, and finally coat generously in the seasoned panko breadcrumbs, pressing gently to adhere.

Fry the 'fish': Heat about 1 inch of vegetable oil in a large skillet or cast iron pan over medium-high heat until shimmering (around 350°F / 175°C). Carefully add the coated hearts of palm in batches, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and crispy. Remove with a slotted spoon and place on a wire rack set over paper towels to drain excess oil. Season lightly with salt immediately.

Warm the tortillas: Heat the tortillas individually in a dry skillet over medium heat for about 30 seconds per side, until soft and pliable, or wrap in foil and warm in a low oven.

Assemble your tacos: Spread a spoonful of the creamy chipotle sauce on a warm tortilla. Top with a generous amount of crispy 'fish' pieces, then pile on the fresh cabbage slaw. Garnish with extra chopped cilantro and serve immediately with lime wedges for squeezing.

Enjoy your delicious vegan 'fish' tacos!

Final Notes

These Zesty Hearts of Palm 'Fish' Tacos are an absolute game-changer for anyone looking to enjoy the vibrant flavors of a classic taco in a compassionate way. They're perfect for a quick weeknight dinner, a lively gathering, or just when you need a little taste of the tropics. Don't forget to serve with extra lime wedges for that essential bright finish!

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Tropical Tacos: Zesty Hearts of Palm 'Fish' Tacos

Ingredients

Instructions

Final Notes

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