By: Leah Golden, MS, RD

Tacos! Do I really need to ask if you like them? The taco selection is endless, so there’s bound to be at least one (or five!) ingredient combinations that you suit your fancy! Tortillas are delicious vessels that carry an endless variety of flavorful ingredients. This taco recipe is different than the popular selections with pork, chicken or beef. It’s unique, delicious and has an array of textures. The crispy hearts of palm are reminiscent of fried seafood like white fish or calamari, without the fishy flavor. They pair well with the fresh mango slaw and yogurt sauce. It’s a wonderful dish to have out on the patio during a warm summer day or perfect for DIY taco night.



What are hearts of palm, you may ask? It’s the edible core that’s harvested from certain palm plants. It is often compared to artichokes, are mild and crunchy, and can be cooked in many ways; sautéed, baked, fried, marinated or eaten raw. You can purchase them whole or already cut. The hearts of palm in this recipe are breaded in an almond flour batter and then coated with panko to give them a nice crispy texture out of the oven.



This mango slaw is fantastic. It’s full of flavor and a great addition to the crispy hearts of palm and Greek yogurt sauce. I love how slaw recipes have diversified over the years and the dressing selection has changed. I’m not a huge fan of a thick mayo dressing, but I know others are, so this Greek yogurt drizzle will be delish. I occasionally use Greek yogurt as a mayo replacement for my slaws to still give it that creaminess. This recipe however, has a light dressing of lime, olive oil and spices.



Although this dish is vegetarian, you can bulk up the protein content with a side of black beans and cotija cheese. This will not only increase the protein content, but the fiber as well. Enjoy the remaining summer weeks and give this recipe a try!

~ Leah



Crispy Hearts of Palm Tacos with Spicy Mango Slaw & Lime Greek Yogurt Drizzle

If you’re looking for a taco recipe that’s flavorful, unique and vegetarian, this is the recipe for you! It has a wonderful mango slaw, paired with crispy hearts of palm and a creamy Greek yogurt sauce. Perfect for an afternoon on the patio or dinner party with friends. Pair it with a side of black beans and cotija and you’re set.

Prep time: 25-30 minutes
Cook time: ~20-23 minutes
Total time: 45-55 mins

Author: Leah Golden, MS, RD
Recipe type: Dinner, Lunch, Snack
Cuisine: Mexican-inspired, Vegetarian
Serves: 12-14 tacos


Crispy Hearts of Palm

  • 1 ½ cans or vacuum sealed bag of hearts of palm (~14 oz per can)*
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • ½ tsp lime salt (or sea salt)
  • ~¼ tsp cayenne (optional)
  • ¼ tsp sea salt
  • 1 cup almond flour
  • ¾ cup almond milk or water
  • 1 ½ cup panko breadcrumbs

Spicy Mango Slaw

  • 1 package shredded green & purple cabbage with carrots (~9 oz or 6 cups)
  • 1 mango, diced
  • ½ red bell pepper, thinly sliced
  • ½ orange bell pepper, thinly sliced
  • 1 cup cilantro, chopped
  • ¾ cup red onion, thinly sliced
  • ½ cup jicama, diced
  • 1/3 cup cashews, roasted
  • 1 Tbsp jalapeño, diced (add more or less based on preference)
  • 2 green onion stalks, chopped
  • Juice of 2 limes2 T olive oil
  • Salt and pepper to taste

Lime Greek Yogurt Sauce

  • ¾ cup low-fat Greek yogurt
  • Juice of 1 lime (add more if you’d like a thinner sauce)
  • ¼ tsp sugar

For Serving

  • 14-16 white or yellow corn tortillas, warmed
  • 1-2 avocados, diced
  • Cilantro, chopped


  1. Preheat oven to 425 F. Place rack in the middle of the oven.
  2. Drain hearts of palm and pat dry. If not already chopped, cut into half inch thick medallions. Try to keep them mostly intact and not falling apart. Set aside.
  3. In a medium bowl combine half of the garlic powder and chili powder. Add the lime salt and cayenne pepper. In another bowl combine the remaining garlic powder, chili powder and sea salt.
  4. Add the almond meal to the bowl containing the cayenne pepper and combine ingredients well. Add ¾ cup of unsweetened almond milk to the almond flour and spices and mix well. This will be your batter.
  5. In the other spice bowl add the panko breadcrumbs and mix thoroughly. Transfer to larger plate and spread out.
  6. Line a cookie sheet with either a silicon mat or parchment paper.
  7. To coat the hearts of palm, first dip each piece into the almond flour batter. Coat each side and then transfer with fork to panko. Coat both sides well and put on baking sheet. Repeat for all pieces.
  8. Next, spray each piece with nonstick cooking spray. Put in oven to cook for 10 minutes. Flip each piece. Keep in oven for another 10-13 minutes, until crispy and light brown. Set aside until ready to assemble tacos.
  9. While the hearts of palm are baking, make the slaw. Add cabbage mix, bell pepper, jicama, red onion, mango jalapeño, cilantro, and roasted cashews to a medium bowl. Set aside.
  10. To make dressing combine lime juice and olive oil. Pour over slaw ingredients. Mix to coat. Season with salt and pepper to taste. Set aside.
  11. To assemble tacos, you’ll first need warm the tortillas. You can put them in aluminum foil and throw them in the oven for a few minutes, until the tortillas are soft.
  12. Once tortillas are warm, assemble tacos. Put slaw in the tortillas, some of the crispy hearts of palm and top with the yogurt sauce. Add diced avocado if you’d like. Eat immediately. Enjoy! **
  13. The hearts of palm are best fresh, but you can store them in the refrigerator in an airtight container for a few days. Crisp them up again in the oven when you’re ready to enjoy them again!

*There may be extra batter and panko coating. You may be able to stretch out the batter to use two full cans of hearts of palm.
** If you’d like to make this into a salad, omit the tortillas. Serve yourself some mango slaw and top with crispy hearts of palm and the Greek yogurt drizzle.