In a medium saucepan, heat one teaspoon of oil over medium heat. Add the hearts of palm and green onions. Mash with a fork and cook for about 5 to10 minutes, until softened. Remove from heat and allow to cool. When cool, stir in Old Bay seasoning, lime juice, and cayenne pepper.

Mix in 5 tablespoons of flour, one tablespoon at a time to incorporate.

Mix in the crumbled toasted nori sheet, if using.

Using your hands, form mixture into 16 “fish” sticks or 8 patties. Set up dredge and breading station using pie plates or similar wide containers. Dredge each piece first in the flour, next dip in milk, and then roll in breadcrumbs.

Heat oil in a skillet over medium to medium-high heat. Pan-fry 2 to 4 minutes on each side, until golden brown.

Serve on warm tortillas with Mango Coleslaw. Garnish with cilantro and onion.

Soak cashews in 1 cup of water for 2 hours or overnight. Drain.

Place all ingredients in an upright blender and blend until well mixed.

Refrigerate up to 2 weeks.