Imagine dancing to your favorite band with your feet in the sand next to the sea with a couple thousand friends. That is what I just experienced in Mexico with Phish. I’ll dive into the experience deeper in a moment, but for now let’s talk tacos!!! Here is a recipe for delicious vegan fish tacos. Put on recordings from the shows that took place Feb 24-27th and get Cookin!
Servings 4: Ingredients
- 2 14 oz cans of hearts of palm drained and rinsed
- 1 tbsp vegan butter or coconut oil split open and melted
- 1 tbsp lime juice
- 1 tsp chili powder
- 1/2 tsp cumin
- Dash cayenne pepper
- 1/2 tsp garlic powder
- 1/2 tsp salt
Cilantro Lime Slaw
- 1/4 cup vegan mayo
- 1 tbsp lime juice
- 1 jalapeño deseeded and minced
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1.5 cups purple cabbage shredded (like what Trey does)
- 1 cup frozen and thawed corn kernels
- 1/4 cup cilantro chopped
Serve with 8 corn tortillas and 1 avocado peeled and cubed
Directtions
- Preheat oven to 425 degrees
- Grease or line a baking Trey with parchment paper
- Put the hearts of palm in a food processor and give it a few pulses until shredded. Don’t over-do it.
- In a large bowl add the vegan butter or coconut oil, lime juice, chili powder, grown cumin, cayenne pepper, garlic powder, and salt. Whisk.
- Add hearts of palm to the bowl and gently mix.
- Place the mixture on your baking Trey in one layer.
- Bake 10ish minutes until lightly browned.
Cilantro Lime Slaw
- In a large bowl whisk mayo, lime juice, garlic powder and salt.
- Add the cabbage, corn, jalapeño, and cilantro.
- Mix together
Makin the Taco
- Put tortilla on a skillet over medium heat (no oil)
- Cook for 30 seconds on each side
- Remove and cover with a damp dish towel
- Repeat
- Add a few tbsp of heart of palm mixture.
- Top with slaw and avocado
- Serve right away
- Talk about the amazing moments you’ve had seeing Phish in the past while you enjoy yourself some tacos.
Love you so much!
