Vegan Fish Tacos with Cilantro-Lime Corn Slaw

Ingredients

• 2 14 oz cans hearts of palm
• 1 tablespoon vegan butter , melted
• 1 tablespoon lime juice , freshly squeezed
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• ¼ - ½ teaspoon cayenne pepper
• ½ teaspoon granulated garlic
• ½ teaspoon sea salt , more to taste
• ½ - 1 tablespoon kelp granules
• ¼ cup vegan mayo
• 1-2 tablespoons lime juice , freshly squeezed
• 2 teaspoons agave nectar
• 1 fresh jalapeño , deseeded & minced
• 2 cups purple cabbage , shredded or chopped
• 1 cup frozen corn kernels , thawed
• ¼ cup cilantro , chopped
• 10 corn tortillas
• 1 avocado , peeled and cubed

Instructions

1. Preheat oven to 425° F (220° C). Lightly grease or line a large baking tray/dish with parchment paper.
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.
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.
4. Add shredded hearts of palm to the bowl and gently combine. Now add ½ tablespoon of the kelp granules and combine. Taste before adding ½ tablespoon more, so you can determine how much ocean flavor you'd like.
5. Place on your prepared baking tray/dish in one layer. Bake for 10-12 minutes, until lightly browned on some edges.
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.