Grilled Marinated Heart of Palm Tacos With Spicy Cabbage Slaw (two optional sauces to use with plain cabbage)

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Step 1

Combine lime juice, garlic, thyme, and olive oil in a small bowl and stir with a fork. Season to taste with salt and pepper. Carefully dry drained hearts of palm with paper towels, transfer them to a plate, and pour marinade on top of them. Rub with hands to coat every surface. Set aside.

Step 2

Using a paper towel, rub grill pan with oil. Preheat over high heat until smoking. Add hearts of palm and cook, turning occasionally, until tender and deep grill marks have appeared on all sides, about 12 minutes total. Alternatively grill hearts of palm on a charcoal or gas grill over medium-high heat.Transfer to a plate and keep warm.

Step 3

Return grill pan to high heat. Stack 2 tortillas and dip them into a bowl of water. Add them to the grill pan and grill until charred on first side, about 1 minute. Carefully flip and cook until second side is charred, about 1 minute longer. Transfer to a clean dish towel and fold the towel over to keep warm. Repeat with remaining 10 tortillas, cooking them in stacks of two at a time.

Step 4

Slice the hearts of palm and serve with warm tortillas, salsa verde, onions, cilantro, Spicy Cabbage Slaw, avocado, and lime wedges. Serve Spicy Vegan Refried Beans on the side, if desired.

Step 5

Zest the lime and squeeze the lime juice into a small bowl.

Step 6

Add the sour cream, garlic and salt to the bowl and stir everything together until it's combined and creamy.

Step 7

Use immediately or store in the fridge until ready to serve.

Step 8

Add the cashews into a small bowl and cover with boiling water. Soak for 1 hour. Alternatively, you can soak the cashews in room temperature water for 8 hours or overnight.

Step 9

Drain and rinse the soaked cashews.

Step 10

Add all of the cashew cream ingredients into a high-speed blender. Blend on high until a super smooth sauce forms. If using a Vitamix, use the tamper to get things moving. If your blender is having a hard time blending, you can add a splash more water to help things along.

Step 11

Soak cashews in boiling hot water for 5-10 minutes.

Step 12

After 5-10 minutes, drain cashews and add all ingredients to a high speed blender (I use the Vitamix). Blend until completely smooth. Taste and add additional sea salt or lime juice, as desired.

Step 13

Store in an airtight container in the fridge for up to 5 days.