Page 33 - CookBook-2020-V14

HEARTS Click the video

OF PALM

TACOS

INGREDIENTS INSTRUCTIONS

FOR THE VEGETABLE SLAW FOR THE SLAW

1 Cup - Green Cabbage Shredded Combine all ingredients and mix well.
1 Cup - Red Cabbage Shredded
½ Cup - Carrots Shredded FOR THE CREMA
FOR SRIRACHA CREMA Combine ingredients and mix well.

1 Tablespoon - Huy Fong™ Sriracha FOR CRISPY HEARTS OF PALM
½ Cup - Sour Cream
2 / 3 Cup - Mayonnaise Whisk cornstarch, flour, and salt together. Add water and
½ Tablespoon - Ambrosia® Kosher Salt whisk to form a smooth batter.
FOR CRISPY HEARTS OF PALM
Gently press hearts of palm to flatten, keeping them whole.
¾ Cup - Cornstarch Dip each heart of palm in batter.
1 Cup - All Purpose Flour
1 ½ Tablespoon - Ambrosia® Kosher Salt Preheat grapeseed oil in sauté pan. Fry battered hearts of
1 ¾ Cups - Water palm until golden brown, about 3-4 minutes each side.
8 Each - Ambrosia® Hearts of Palm, Drained Remove from pan and drain.
½ Cup - Ambrosia® Grapeseed Oil
FOR TACO TO ASSEMBLE

8 Each - Crispy Hearts of Palm Top each corn tortilla with two pieces of crispy hearts of palm.
4 Each - Corn Tortillas, 4 ½” Top with slaw and drizzle with sriracha crema, then finish with
1 ½ Cups - Vegetable Slaw sweety drop peppers and fresh cilantro.
2 Tablespoons - Sriracha Crema Serve with a wedge of lime.
¼ Cup - Ambrosia® Sweety Drop Peppers
1 Tablespoon - Fresh Cilantro
1 Each - Fresh Lime Cut Into Wedges