Hearts of Palm Tacos with Cilantro Coleslaw

It’s finally that time of year.  The patio furniture is out, the sun stays out late, and the wind carries the smell of bbq through the neighborhood.  We’ve had our charcoal weber for years, and I don’t think I could live without it.  One of my all time favorite recipes on the grill are hearts of palm tacos.  We found this recipe many years ago on some food app but have tweaked it over the years to what we know like to think is perfection.  It’s healthy, easy, vegetarian and so so delicious.


This recipe feeds 2-3 people and makes about 6 tacos.


1 can or jar of hearts of palm – we usually find ours in a can or jar.  Get the whole hearts vs the chopped ones like this.

1 bunch cilantro

2 limes

olive oil

salt and pepper


white vinegar

coleslaw mix – I’m lazy and like the bag stuff, but you can make your own with cabbage, cilantro and carrots.

Flour tortillas

Taco toppings- pico de gallo, guacamole, hot sauce, anything you desire

Start by prepping the hearts of palm.  To do so, take them out of the can/jar and strain.  While drying, make a marinate.  1 tablesoon olive oil, 1 juiced lime, half bunch chopped cilantro, and salt and pepper to flavor.  Let hearts of palm marinate in mixture and set to the side while you light your coals and make the coleslaw.

For coleslaw, put your mix in a bowl and add 1/2 cup vinegar, 1 tablespoon olive oil, 1/2 bunch chopped cilantro, and 1 juiced lime.  Mix up, add salt and pepper to flavor, then slowly add mayo by the tablespoon until it’s a consistency and flavor you like.  We personally only use about 2 tablespoons in total so ours is less creamy and more vinegary.  Once mixed, put coleslaw in fridge to chill.  Pro tip- make it the night before so the flavor really sets in.

Once coals are ready, put the hearts of palm on the grill.  These need about 5 minutes on each side, turn as needed.  They are best when they get a little char on the outside.

Next is make your tacos.  We like flour tortillas the best and put 1 heart of palm on each tortilla.  I recommend cutting the hearts of palm down the center or even pull them apart with a fork so they almost resemble a pulled pork texture.  Add your coleslaw (I use about 1/8 cup per taco) then add any toppings you like.  We both love pico de gallo and guacamole on top.

Grab several napkins (these are messy tacos- maybe not best for a first date) and enjoy!

These are so easy and something different to try on your grill!  Let me know what you think, this is my go to in the summer and I hope it can become one of yours 🙂



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