Page 70 - Ambrosia Cookbook

HEARTS OF PALM

TACOS

INGREDIENTS FOR THE 1 Cup - all-Purpose flour
VEGETABLE SLAW 1 1/2 Tablespoon - Kosher salt INSTRUCTIONS
1 Cup - Green cabbage shredded 1 3/4 Cups - Water
1 Cup - red cabbage shredded 8 Each - ambrosia Hearts of Palm drained
1/2 cup - carrots shredded 1/2 Cup - Grapeseed oil FOR THE SLAW

FOR SRIRACHA CREMA FOR TACO combine all ingredients and mix well.
1 Tablespoon - Huy fong sriracha 8 Each - crispy Hearts of Palm FOR THE CREMA
1/2 Cup - sour cream 4 Each - corn tortillas, 4 ½”
2/3 Cup - Mayonnaise 1 1/2 Cups - Vegetable slaw combine ingredients and mix well.
1/2 Tablespoon - Kosher salt 2 Tablespoons - sriracha crema FOR CRISPY HEARTS OF PALM

1/4 Cup - ambrosia sweety drop Peppers
FOR CRISPY HEARTS OF PALM 1 Tablespoon - fresh cilantro Whisk cornstarch, flour, and salt together. add water and whisk to form a smooth batter.
3/4 Cup - cornstarch 1 Each - fresh Lime cut into Wedges
Gently press hearts of palm to flatten, keeping them whole. dip each heart of palm in batter.

Preheat grapeseed oil in sauté pan. fry battered hearts of palm until golden brown, about 3-4
Click the video minutes each side.

remove from pan and drain.

TO ASSEMBLE

top each corn tortilla with two pieces of crispy hearts of palm. top with slaw and drizzle with
sriracha crema, then finish with sweety drop peppers and fresh cilantro.

serve with a wedge of lime.

HeartS of PaLM tacos THE COOK BOOK 71