Step 1

For the vegan taco slaw, in a small bowl, whisk together Apple Cider Vinegar (1 tablespoon), Maple Syrup (1 tablespoon), Celery Salt (1 teaspoon), Dried Dill Weed (1 teaspoon), and Ground Black Pepper (1/2 teaspoon). Set aside.

Step 2

In a medium mixing bowl, combine Red Cabbage (2 cup), Carrot (2), and Fresh Cilantro (1 handful). Next, add the dressing. Add more vinegar if necessary. Set slaw aside.

Step 3

Prepare the Hearts of Palm (1 can). Slice each piece into quarters diagonally. Set aside.

Step 4

In a medium mixing bowl, combine Vegan Mayonnaise (3/4 cup), Sweet Chili Sauce (1/4 cup), and Sriracha (1 tablespoon). Taste, and add more Sriracha as needed. Set aside.

Step 5

On a plate, combine Paprika (1/2 teaspoon), Garlic Powder (1/4 teaspoon), Ground Black Pepper (1/2 teaspoon), and All-Purpose Flour (1/2 cup).

Step 6

In a small bowl, make Egg Replacer (as needed). On another plate, spread out Panko Breadcrumbs (3/4 cup).

Step 7

Place all 3 in order on the table in front of you. One at a time, toss each piece of hearts of palm in the flour mixture, the egg replacer, then the panko.

Step 8

Place each piece in the basket of an air fryer. Repeat with all pieces. Spray with Nonstick Cooking Spray (as needed) before cooking to make a crispier texture. Air fry at 400 degrees F (200 degrees C) for 8 minutes, flipping halfway.

Step 9

Once cooked, toss hearts of palm pieces in Bang Bang Sauce.

Step 10

To assemble, add some of the vegan taco slaw to a Yellow Corn Tortilla (12). Place 2-3 hearts of palm pieces on top of the slaw. Top with Tomato (and Fresh Cilantro (1/3 cup). Enjoy!