Step 1

Preheat oven to 425° F (220° C). Lightly grease or line a large baking tray/dish with parchment paper.

Step 2

Add the hearts of palm to a food processor and give 2-3 long pulses, until shredded. Don't over process. The mixture should have a fish-like consistency. (*see photo above). If your processor is small, blend in two batches.

Step 3

To a med-large bowl, add vegan butter, lime juice, chili powder, ground cumin, cayenne pepper, granulated garlic & sea salt. Whisk to combine well.

Step 4

Add shredded hearts of palm to the bowl and gently combine. Now add 1/2 tablespoon of the kelp granules and combine. Taste before adding 1/2 tablespoon more, so you can determine how much ocean flavor you'd like.

Step 5

Place on your prepared baking tray/dish in one layer. Bake for 10-12 minutes, until lightly browned on some edges.

Step 6

In a large bowl, whisk together the vegan mayonnaise, lime juice, agave nectar, granulated garlic & sea salt. Now add the cabbage, corn, jalapeño, and cilantro. Combine well.

Step 7

Place a tortilla in a cast iron or stainless steel skillet over medium heat (don't add oil). Cook for 30 seconds on each side. Remove and cover with a slightly damp dish towel to keep warm. Repeat with remaining tortillas.

Step 8

Assemble tacos, by adding a few tablespoons of hearts of palm mixture. Top with slaw and cubed avocado. Serve immediately. * Serve with vegan sour cream, salsa, hot sauce or lime wedges on the side if desired.