Shrimp / Hearts of Palm Tacos

Tuesday has now become one of our favorite days all because of Taco Tuesday! Here’s one of my new recipes that I tried out the other day that is perfect for summer. I could not stop thinking of the flavors and the different ingredients that are in these tacos for days until finally I had enough and had to make it, and I’m so glad I did!

Something I made with it that went well was my Black Bean Salad.

Shrimp / Hearts of Palm Tacos

Great light meal for summer. Goes well with margaritas too I might add...


  • 15 oz can hearts of palm
  • Meat-Based
  • 1 lb uncooked shrimp



  • 1/3 c lime juice
  • 1 tbsp chili powder
  • 1 tbsp cumin
  • 1 clove fresh garlic, minced, shredded, or pushed through garlic press
  • 1 tbsp olive oil
  • tortillas (I’d use corn)
  • Purple Coleslaw

    Avocado Cream


  1. Take shrimp and rinse off and pat dry, add to 1 qt. size ziplock bag. Drain Hearts of Palm and rinse off. Take the Hearts of Palm and slice them about 1/2 in. pieces. Add to another 1 qt. ziplock bag.
  2. Combine all ingredients. Should make about 1/2 c. Add 1/4 cup to shrimp and 1/4 cup to hearts of palm. Let marinate in fridge until after you’ve made other ingredients, about 20-30 minutes.
  3. Take out the hearts of palm and shrimp. Grill or toast in a skillet individually.
  4. Top a corn tortilla with about 1/4-1/2 c coleslaw, then 4-5 shrimp or hearts of palm slices, and top off with avocado cream. Enjoy!


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