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Artichoke Heart Tacos

These tacos will make you say Mmm Mmm Mmmmmmmm!


2 cans of artichoke hearts

Roughly 3 Follow your heart eggs

1 cup Bread crumbs

1 tsp salt

Lemon Aoli, recipe below

Slaw, recipe below



Preheat to 400

Place a parchment paper onto a large cookie sheet

Spray generously with cooking spray

Drain your artichoke hearts

Carefully squeeze excess moisture out

Chop each heart in half vertically

Dip each half into egg mix

Then into bread crumbs

Place onto your parchment lined cookie sheet

Spray tops generously with cooking spray

Bake in preheated oven for roughly 20 minutes

Turning halfway through

Spray again with cooking spray

Remove and let cool 5 minutes

Prepare your tacos:

Place a few heart halves onto your tortilla

Top with a generous amount of slaw

Drizzle with your lemon aoli sauce

Serve and enjoy

Ingredients for the aioli:

1/2 cup FYH vegenaise

1/4 cup FYH sour cream

Juice and lemon

2 garlic cloves minced

1/2 tsp garlic powder

Salt and pepper


Combine all ingredients together

Mix well

Refrigerate for at least 1 hour

Slaw Ingredients:

2 cups shredded Cabbage

1/2 red Onion sliced thin

1/2 cup Cilantro chopped

1/4 cup White wine vinegar

1 tsp Sugar

Pinch of salt

Slaw Directions:

Combine your vinegar, sugar and salt

Add all ingredients together

Toss well

Marinate in refrigerator for roughly 15 minutes


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