Palm Before the Storm
Italian-inspired soft tacos filled with hearts of palm, fresh herbs, and zesty gremolata
30 minutes
Serves 4
DinnerItalianDairy-freeNut-freeShellfish-freeSoy-freeLow Sodium
Herb's take
Think of this as what happens when your favorite taco runs off to Florence for a semester abroad. We’re swapping tradition for intrigue, packing hearts of palm and cilantro into soft tortillas with a punchy gremolata that will make your dinner table feel like a Roman holiday.
Ingredients
Yield
4
Instructions
- 01Make the cilantro gremolata: In a small bowl, combine 1/2 cup chopped cilantro, parsley, lemon zest, minced garlic, 1 1/2 tablespoons olive oil, red wine vinegar, and 1/4 teaspoon salt. Stir well and set aside.
- 02In a medium skillet over medium heat, warm 1 1/2 tablespoons olive oil. Add the diced red onion and a pinch of salt. Sauté for 3 minutes, until softened but not browned.
- 03Stir in the sliced hearts of palm. Cook for 2 minutes, gently tossing so they warm through.
- 04Add diced roma tomato, smoked paprika, crushed red pepper flakes, 1/2 teaspoon salt, and black pepper. Cook for 3 minutes, stirring occasionally until tomatoes soften and everything smells like a European summer vacation.
- 05Remove skillet from heat. Stir in 1/2 cup chopped cilantro and lime juice. Taste and adjust seasoning as needed.
- 06Warm tortillas on a dry skillet over medium heat for about 30 seconds per side.
- 07To assemble, divide the hearts of palm mixture among tortillas. Top generously with cilantro gremolata.
- 08Serve immediately, garnished with extra chopped cilantro if desired.
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