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.