20m$10.32Citrus Hearts of Palm Tostadas
Crisp tostada shells topped with citrus-marinated hearts of palm, creamy avocado, and crunchy red cabbage. These bright vegan tostadas make a fresh, simple, assembly-focused meal.
- Cuisine
- Mexican-inspired
- Energy
- 353 calories per serving
- Protein
- 6.5 g per serving
- Carbs
- 36.1 g per serving
- Fat
- 22.1 g per serving
- Sodium
- 974 mg per serving
Shopping options
Olive oil
2 Tablespoon
Kroger® Extra Virgin Olive Oil
6%
Canned hearts of palm, drained, rinsed, and cut into 1/2-inch pieces
14 Ounce
Private Selection™ Hearts of Palm in Brine
97%
Ground cumin
0.5 Teaspoon
Kroger® Ground Cumin Shaker
2%
Fine sea salt
0.75 Teaspoon
Morton is All-Natural Fine Sea Salt, Non Iodized Seasoning Salt 17.6 Oz
1%
Tostada shells
8 Count
Guerrero Tostadas Caseras Amarillas
36%
Fresh cilantro, chopped
0.5 Cup
Soli Organic™ Cilantro Bunch
29%
Avocado, diced
1 Count
Fresh Large Ripe Avocado
100%
Red cabbage, thinly sliced
2 Cup
Red Cabbage
13%
Orange, zested and juiced
1 Count
Medium Fresh Navel Oranges- Each
100%
Lime, zested and juiced
1 Count
Fresh Large Limes - Each
100%
Cost Summary
· only what you use
per serving · 4 servings
Cook this recipe
- canned hearts of palm-14 cans
- tostada shells-8 shell
- medium lime-1 medium
- medium orange-1 medium
- red cabbage-2 cups
- fresh cilantro-0.5 cups
- olive oil-2 tbsp
- fine sea salt-0.75 tsp
- large avocado-1 large
- ground cumin-0.5 tsp
Prep the produce by draining, rinsing, and cutting the hearts of palm; zest and juice the lime and orange; thinly slice the cabbage; dice the avocado; and chop the cilantro.
Use a stable cutting board and keep fingers tucked while slicing cabbage and avocado.
Open the can of hearts of palm carefully to avoid sharp lid edges.
In a medium bowl, combine the lime zest, lime juice, orange zest, orange juice, olive oil, cumin, and salt, then whisk until the marinade tastes bright and balanced.
Add the hearts of palm to the citrus marinade and gently fold to coat without crushing the pieces; let sit for 10 minutes.
Fold in the red cabbage, avocado, and cilantro until evenly mixed, keeping the avocado pieces mostly intact.
Spoon the citrus-marinated hearts of palm mixture onto the crisp tostada shells just before serving so the shells stay crunchy and sturdy.
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