Enjoy the flavor and texture of these traditional Mexican (Taco Truck) tacos.
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 to 10 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. Place as many fish sticks or patties as can fit in a skillet without touching. Pan-fry 2 to 4 minutes on each side, until golden brown.
To assemble, place fish stick or patty on a warm tortilla. Top with a spoonful of mango coleslaw, and garnish with Chipotle Mayo Sauce, fresh chopped cilantro, and chopped green 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 leftovers up to 2 weeks.
Place all ingredients in a large bowl and add Chipotle Mayo Sauce, mixing well. Serve cold.
Serves 4