Oh are we having a flippin’ Cinco de Mayo party over here or what?! You know if it’s going to be good when the festivities begin two weeks BEFORE the celebratory date). But we have preparations to do, friends, like with these Shredded Hearts of Palm Soft Tacos!
There is vegan Queso Dip to be made, tomatoes for salsa to roast, onions to chop, jalapenos to slice and place into margaritas, and hearts of palm to rip to pieces with our fingers and stuff into corn tortillas. Yup, that’s right. Another appearance from hearts of palm. I am over-the-moon with it! With at least three more fun dinner recipes using this super creative, super fun food in the near future, hearts of palm makes me want to squeal with delight. So let’s talk about the shredded look. All you are going to do with the hearts of palm is pull those boogers apart with your fingers.
Due to the fibrous exterior of the hearts of palm, it will take a little more time with that section however the middle is super easy and falls off like buttah. *ahem* Non-dairy buttah, of course. Simply shred the vegetable with your fingers to create that shredded meat look.
And to make this an even quicker meal, I simply got a store-bought jar of Herdez’s Roasted Pasilla Chile sauce at the store instead of making a from-scratch sauce. You can find a selection of these sauces in the Hispanic foods section at your grocery store and choose accordingly to your preference. You will thank me if you are going to make this entire menu for your day of celebration. But if you want to make your own sauce, you can always try this one.
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The perfect vegan meat alternative for stuffing soft tacos on Taco Tuesday.
Ingredients
- 1/2 of a medium yellow onion, chopped
- 2 garlic cloves, minced
- 1 Tbsp. olive oil
- 1 (14 oz) can of hearts of palm (contains 6 pieces typically), drained completely
- 3/4 c. Herdez’s Roasted Pasilla Chile Sauce (or sauce of choice)
Instructions
- In a medium skillet, heat up the olive oil and over medium-high heat.
- Saute the onions and garlic until translucent.
- Add the shredded hearts of palm into the pan for a few minutes just to absorb the flavor from the onions.
- Stir in the sauce and turn the heat down to medium-low and allow to fully heat up (another 5-7 minutes).
- Stuff into tortillas and add whatever garnish you desire.
Notes
This fills approximately 6-8 tacos, depending on how much you like your tacos to be filled.
Nutrition
- Serving Size: 2 Tacos
- Calories: 226
- Sugar: 4g
- Sodium: 25mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 9g
- Protein: 6g
- Cholesterol: 0mg
A sneak-peak glimpse into the upcoming gluten-free vegan Cinco de Mayo dinner menu plan:
Stay tuned for Thursday when we make a batch of Vegan Queso Dip.
Hooray!
Sarah | Well and Full
September 2, 2015 at 8:52 amI’ve never seen shredded hearts of palm used in tacos before! This is so creative! 😀
Casey
April 15, 2015 at 6:31 pmThese look amazing, and I cannot wait to try!
Gira
July 1, 2014 at 8:21 amWow this looks amazing! I live in Texas and tacos are a food group. I can’t wait to try it!
Cara
July 3, 2014 at 6:51 amWait a minute, are you saying that they aren’t a food group??! 😉
Joyce Vandenberg Porter
May 27, 2014 at 6:53 pmWow. Looks wonderful! Will have to give a try.
Saniel
May 11, 2014 at 7:13 amCan I do this in my crock pot?
Cara
May 12, 2014 at 8:27 amYou can try! I’m always about trying new things 🙂 Not sure what the instructions would be for it but if you do it, let me know. I’d love to hear about the results. xo
sarah@thesweetlife
May 5, 2014 at 12:15 pmI was speaking at a conference this past weekend about veganism and I showed the crowd this amazing and creative recipe as well as made sure they all fell in love with your blog as hard as I have.you are a genius, Cara
Stephanie
May 4, 2014 at 8:48 pmHi Cara! I’ve never tried jackfruit before either, but while I was at Whole Foods yesterday, I noticed they had a lot of it in the fresh produce section. Looking forward to more of your fabulous recipes 🙂
Jules
April 24, 2014 at 7:50 amThis looks great! For those of us that can’t eat spicy foods but still LOVE Mexican, how hot is the Roasted Pasilla Chile Sauce? Mild or pretty spicy?
Cara
April 24, 2014 at 9:36 amHonestly, it wasn’t that spicy in terms of how much it set your lips on fire. It was more smoky, if that makes sense. Hope that helps, Jules!
Christie
April 23, 2014 at 5:53 amgood idea! i never thought of hearts of palm. I love them! I always use jack fruit. Will need to try.
Cara
April 24, 2014 at 9:37 amI have yet to try the jackfruit Christie! What is the flavor like?
sarah
April 22, 2014 at 9:33 pmYUM! We are doing this challenge and tomorrow is make tacos with something you normally wouldn’t. I was thinking Super-food tacos but after this post I want these:) Thanks for sharing! Can’t wait to give them a try!
Cara
April 24, 2014 at 9:35 amOh fun! You have to tell me how it went, Sarah. xo
The Peace Patch
April 22, 2014 at 5:56 pmI’m all for any recipe that doesn’t require fancy tools…shredding with my fingers is something I definitely can do! Or rather, recruit my nephew to do. He’ll totally get into it and he loves Mexican food so might as well teach the little tyke how to shred and roll and dip in time for Cinco de Mayo. Thanks for the recipe!
Cara
April 24, 2014 at 9:35 amI should have written in the recipe instruction: Got fingers? Then this recipe is perfect for you 😉 xo
hippymomelizabeth
April 22, 2014 at 11:48 amI have a recipe for barbacoa but not a vegan one, I use green olives in my recipe and a lot of chiles, I love Mexican food so much, Its so friggin good, I use to eat chiles everyday but not right now I have to let my insides heal…Yum.
Cara
April 24, 2014 at 9:34 amIs the sauce vegan? If so it could work nicely with the hearts of palm. All those chiles sound dreamy–I love Mexican food so much too!! Let that belly heal so the spicy food consumption can reactivate 🙂
Kat
April 22, 2014 at 11:36 amYummm! Can’t wait to make these & the rest of the delicious-looking Cinco de Mayo menu! Gotta get some Hearts of Palm!
Great way to celebrate Taco Tuesday too! 😉
Cara
April 24, 2014 at 9:33 amNext Monday, I will be following up with you and whether or not you have bought a can 🙂
Beth @ Tasty Yummies
April 22, 2014 at 10:56 amYum!! I do something similar with jack fruit, but I am obsessed with hearts of palm. I need to try this ASAP!! Great recipe girl. xo
Cara
April 24, 2014 at 9:33 amI have yet to try the jackfruit meat sub! I see it around on the web but can never find it in the store. Where do you buy yours?
Richa
April 22, 2014 at 10:56 amyumm! the tacos look fabulous! thanks for the reminder. i am always late thinking about the upcoming holiday or event 😉
Cara
April 24, 2014 at 9:31 amYOU? No way! I am inspired by all your holiday round-ups 🙂 ha
Mila
April 22, 2014 at 10:38 amI really love this idea. I passed over hearts of palm at the store the other day, but next week I’m trying this!
Cara
April 24, 2014 at 9:31 amI’m starting to learn that I should always have a can of hearts of palm in my shelf 🙂
maria tadic
April 22, 2014 at 9:21 amThese look delicious! I love tacos and using hearts of palm is genius! How’d you come up with that idea?? I can’t wait to try them – I always keep a can of hearts of palm on hand!
Cara
April 24, 2014 at 9:30 amHonestly Maria, it all started with the Vegan Fish Sticks. Once I saw what they were capable of it was over from there 🙂 Here’s to hearts of palm and always having a can handy!
Amy Kristen
April 22, 2014 at 8:42 amThis looks AMAZING. I’ve yet to try hearts of palm as a meat substitute… so off to the kitchen I go! (really I’ll take any excuse for a meal that has a Mexican flair — looking forward to the rest of your Cinco de Mayo meal plan!
AND I AM SO EXCITED!!! THANK YOU!!! Can’t wait to go to the GF fest!!!
Cara
April 24, 2014 at 9:29 amTell me about it Amy, I eat Mexican food on a weekly basis! Hope you like them 🙂 And again, congrats on the win. xo