Vegan Carnita Tacos

We'd like to help make your Meatless Mondays and Taco Tuesdays a little easier and a lot tastier! 

Prep Time: 
10 minutes
Cook Time: 
20 minutes

1 - 11 oz. jar Reese Whole Hearts of Palm
¼ - ½ cup yellow onion, diced 
1 Tbsp DaVinci olive oil 
1 tsp. ground cumin
1 tsp. salt, or to taste
½ tsp. chili powder 
½ tsp. ground coriander
½ tsp. garlic powder 
½ tsp. dried oregano 
1 cup vegetable broth 
4-6 corn tortillas 

Suggested Toppings: 
Diced yellow onions 
Fresh or pickled jalapenos 
Roughly chopped cilantro 
Lime wedges 
Flaky salt 
Salsa verde
Avocado slices 

1. Using your hands, fork or small paring knife, shred the hearts of palm into various size strands (should resemble pulled pork). Set pieces on a paper towel to soak up brine.
2. Combine the spices and vegetable broth in a bowl, stir well to combine.
3. In a medium-size pan, over medium heat, heat olive oil and sauté onions until translucent, about 2-3 minutes. Add the shredded pieces of hearts of palm to the pan. Sautee with the onions, long enough to coat the pieces in the oil and to get a little texture, about 30 seconds -1 minute.
4. Pour the spiced vegetable broth into the pan, stir well to fully coat and cover the hearts of palm in the broth. Simmer on medium heat, stirring occasionally for 20-25 minutes or until all the broth has been absorbed. Remove from heat and serve in warmed corn or grain-free tortillas with any or all of the suggested toppings.