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
Servings: 
2-3
Ingredients: 

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 

Directions: 
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.

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