These vegan Tacos Gobernador are cheesy “shrimp” tacos made with hearts of palm, roasted poblano peppers, and a creamy tomato sauce. The tortilla is lightly fried in chili oil to be slightly crispy on the outside and soft on the inside.
- 1 14oz can of hearts of palm
- 2 medium tomatoes, diced
- 1/2 small onion, diced
- 1 tbsp minced garlic
- 1 tbsp avocado oil (or any neutral oil)
- 1/4 cup chili oil (or regular oil)
- 2 tbsp vegan cream cheese
- 3/4 cup vegan cheese
- 2 tbsp water or vegetable broth
- 1 poblano pepper, roasted, peeled and sliced (see above for instructions on how to roast)
- 8 corn tortillas
- Salt to taste
- Open the can of hearts of palm, drain and quickly rinse. Chop into half-inch-sized pieces, about the size of a shrimp cut in half.
- Add 1 tbsp of avocado oil to a pan on medium heat. Once hot, add the chopped hearts of palm, salt to taste, and fry until golden brown (about 7-10 minutes). Set aside.
- Next, sauté the diced tomatoes, onions, and garlic in the same pan used for the hearts of palm. Add 2 tbsp of water and let it simmer until it thickens into a sauce.
- Add vegan cream cheese, stir in until it is evenly incorporated. If the sauce is too thick, add a little more water.
- Add the hearts of palm chunks back into the pan to mix in with the sauce. Add in sliced poblano pepper.
- Turn on the griddle on medium heat. Once hot, add a corn tortilla and lightly drizzle with chili oil. Flip tortilla, add 1-2 tablespoons of vegan cheese, close, and let cook for 2 minutes on each side until cheese gets melty.
- Open the tortilla and add a heaping spoonful of the saucy hearts of palm filling. Close tortilla and enjoy!
- Category: Mexican
- Method: Stove
- Cuisine: Mexican
Keywords: tacos gobernador, vegan tacos, plant-based mexican recipes, vegan mexican recipes