Hearts of Palm Tacos

Instructions

1. Prepare the salsa by mixing all the salsa ingredients together in a bowl.
2. In a large, shallow bowl, combine the flour, Old Bay and 1/2 teaspoon sea salt.
3. In a separate bowl, whisk together the non-dairy milk, ketchup and Dijon.
4. Heat about 1/3 cup of neutral oil in a skillet over medium-high heat.
5. Working in batches, use one hand to coat the hearts of palm rounds in the milk-ketchup-dijon mixture, and the other hand to toss them to coat in the flour mixture. Repeat so that each piece is coated twice. Keep each hand dedicated to either liquid or flour.
6. Once the oil is shimmering, quickly fry the coated pieces, turning with tongs every few minutes until they are golden brown on all sides.
7. Remove to a plate lined with a paper towel.
8. Stuff hard or soft taco shells with the fried hearts of palm and the vegetable salsa. If you want to add the Smoky Butternut Squash and Black Beans, I suggest putting that at the bottom of the taco shell or tortilla and then adding the hearts of palm and salsa.