- 1 medium clove garlic, minced
- 1 teaspoon minced fresh thyme or oregano leaves
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper
- 1 (15 ounce) can of hearts of palm, drained
- 1/2 teaspoon vegetable oil
- 6 corn tortillas
- 1 cup salsa verde
- Sliced white onion
- Minced cilantro
Combine lime juice, garlic, thyme, and olive oil in a small bowl and stir with a fork. Season to taste with salt and pepper. Carefully dry drained hearts of palm with paper towels, transfer them to a plate, and pour marinade on top of them. Rub with hands to coat every surface. Set aside.
Heat a cast iron pan with a little oil over high heat. Add hearts of palm and cook, turning occasionally, until tender and deep char marks have appeared on all sides, about 12 minutes total.Transfer to a plate and keep warm.
Dip a tortilla into a bowl of water. Add to the pan and griddle until charred on first side, about 1 minute. Carefully flip and cook until second side is charred, about 1 minute longer. Transfer to a clean dish towel and fold the towel over to keep warm. Repeat with remaining tortillas.
Slice the hearts of palm and serve with warm tortillas, salsa, onions, cilantro, and avocado.
Serves 2-3. From Serious Eats