Vegan Carnita Tacos

Vegan Carnita Tacos

Preparation Time: 10 min
Cooking Time: 20 min
Serves 2-3

  • 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 


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

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.