For the cabbage slaw:

• 1 cup (70 g) shredded red cabbage
• 1 cup (70 g) shredded green cabbage
• 1 cup (110 g) grated carrot. cup (60 g)
• ¼ cup (60 g) vegan mayonnaise (soy-free, if necessary)
• 1 teaspoon white vinegar

For the pico de gallo:

• ½ cup (90 g) diced tomato
• ⅓ cup (55 g) diced red onion
• 1 tablespoon (1 g) minced fresh cilantro
• 1 tablespoon (6 g) minced fresh jalapeno (optional)
• ½ teaspoon lime juice
• Salt and freshly ground black pepper, to taste

For the “Fish”:

• 2 cans (14 ounces, or 400 g each) hearts of palm, drained
• 2 teaspoons lime juice
• ½ teaspoon dulse seaweed flakes
• Pinch of salt

For the assembly:

• 4 small corn tortillas cut into strips
• ¼ cup (4 g) loosely packed fresh cilantro leaves
• 2 tablespoons (11 g) sliced fresh jalapeno
• 8 lime wedges