These hearts of palm, when battered and pan fried, become amazingly crispy and golden brown filets on the outside, and yet on the inside delectably, shreddably soft like a fine white fish: the brininess from the canned liquid lending everything a salty, maritime backdrop. Add to that a limey radish-cabbage slaw and some condiments, and you’ve got yourself a truly special vegan fish hearts of palm taco. You don't want to miss out on tasting this!
Remove the hearts of palm from the can, but don't rinse them. With a knife, evenly and gently press down until they are flattened.
After that, mix together the batter ingredients. You want a thicker rather than thinner consistency; you need the batter to stick to the hearts of palm without dripping off easily. You may need to add more rice flour, cornstarch, or water in small increments to achieve this. Keep adjusting until the batter is just so.
Once that's done, heat a skillet or dutch oven over medium heat with a good amount of olive oil or a neutral oil like canola (¼ to ½-inch of oil), batter the heart of palm, and fry them for 2 - 3 minutes on each side, until crispy golden brown. Place the fried hearts of palm cutlets on a paper towel to remove excess oil, and salt lightly with sea salt flakes. Remember to replenish the oil in the skillet or dutch oven every once and awhile, too. Helpful Tip: Don't worry when battering the hearts of palm if they fall apart. Just plaster the broken piece back together with batter and carry on.
Lastly, make the slaw by cutting the cabbage and radishes, and then combining all the ingredients together.
After all the hearts of palm have been fried, briefly heat the tortillas in a skillet, then load them with hummus, shredded and crispy hearts of palm cutlets, slaw, hot sauce and a little lime zest.