Citrus Hearts of Palm Tostadas

Cuisine

Mexican-inspired

Servings

4

Total time

20 min

Prep

20 min

Difficulty

easy

Ingredients

• 14 Ounce Canned hearts of palm, drained, rinsed, and cut into 1/2-inch pieces - 14 ounces (1 can), Drained, rinsed, and cut into 1/2-inch pieces.
• 8 Count Tostada shells - 8 (shells), Use crisp shells for serving.
• 1 Count Lime, zested and juiced - 1 (medium), Use both zest and juice.
• 1 Count Orange, zested and juiced - 1 (medium), Use both zest and juice.
• 2 Tablespoon Olive oil - 2 tablespoons (30 milliliters), Metric equivalent given as 30 milliliters.
• 0.5 Teaspoon Ground cumin - 1/2 teaspoon (1 gram), Metric equivalent given as 1 gram.
• 0.75 Teaspoon Fine sea salt - 3/4 teaspoon (4 grams), Metric equivalent given as 4 grams.
• 2 Cup Red cabbage, thinly sliced - 2 cups (150 grams), Metric equivalent given as 150 grams.
• 1 Count Avocado, diced - 1 (large), Diced and folded in gently to keep pieces mostly intact.
• 0.5 Cup Fresh cilantro, chopped - 1/2 cup (15 grams), Metric equivalent given as 15 grams.

Instructions

1. Prep the produce

   1. *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.

2. Mix the citrus marinade

   2. 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*.

3. Marinate the hearts of palm

   3. Add the *hearts of palm* to the citrus marinade and gently fold to coat without crushing the pieces; let sit for *10 minutes*.

4. Fold in the vegetables and herbs

   4. Fold in the *red cabbage, avocado, and cilantro* until evenly mixed, keeping the avocado pieces *mostly intact*.

5. Assemble the tostadas

   5. Spoon the *citrus-marinated hearts of palm mixture* onto the crisp tostada shells just before serving so the shells stay *crunchy and sturdy*.