Grilled Marinated Heart of Palm Tacos with Spicy Cabbage Slaw

Ingredients

• 2 teaspoons lime juice from 1 lime, plus extra lime wedges for serving
• 1 medium clove garlic, minced
• 1 teaspoon minced fresh thyme or oregano leaves
• 1 tablespoon olive oil
• Kosher salt and freshly ground black pepper
• 1 can of hearts of palm, drained, or 1/2 pound fresh hearts of palm
• 1/2 teaspoon vegetable oil
• 12 corn tortillas
• 1 cup homemade or store-bought salsa verde, or other salsa
• Sliced white onion, for serving
• Picked cilantro, for serving
• 2 cups Spicy Cabbage Slaw
• 1 ripe avocado, sliced or mashed, for serving, optional

Directions

1. In a small bowl, mix the lime juice, garlic, thyme, and olive oil with a fork, then add salt and pepper to taste. Pat the drained hearts of palm dry with paper towels, place them on a plate, and spoon the marinade over the top. Use your hands to coat them all over, then leave them to sit.
2. Wipe a grill pan with the oil using a paper towel. Heat it over high heat until it is smoking hot. Lay in the hearts of palm and cook them, turning now and then, until they are tender and marked well on every side, about 12 minutes total. You can also cook the hearts of palm on a charcoal or gas grill set to medium-high heat. Move them to a plate and keep them warm.
3. Put the grill pan back over high heat. Take a stack of 2 tortillas and dip them in a bowl of water, then place them in the pan. Grill until the first side is charred, about 1 minute, then carefully turn the stack and cook until the other side is charred, about 1 minute longer. Move the tortillas to a clean dish towel and fold the towel over them so they stay warm. Do the same with the remaining 10 tortillas, working with stacks of two at a time.
4. Cut the hearts of palm into slices and serve them with the warm tortillas, salsa verde, onions, cilantro, Spicy Cabbage Slaw, avocado, and lime wedges. Add Spicy Vegan Refried Beans on the side, if desired.