Vegan Fish Taco Bowl from Vegan Bowl Attack

To make the cabbage slaw:
1 Place all of the ingredients in a bowl, stir together until combined, and then refrigerate for 20 minutes.
To make the pico de gallo:
1 Place all of the ingredients in a bowl, stir together until combined, and then refrigerate for 20 minutes.
To make the “fish”:
1 Preheat the oven to 350°F (176°C, or gas mark 4) and coat a baking sheet with a thin layer of oil or nonstick cooking spray.
2 In a mixing bowl, using two forks or your hands, pull apart the hearts of palm until they appear shredded.
3 Stir in the lime juice, dulse flakes (see note on page 104), and salt until combined and then spread the mixture out on the baking sheet in a single layer.
4 Bake for 12 to 15 minutes until the edges start to turn golden brown.
To assemble:
1 While the “fish” is baking, place the tortilla strips on a baking sheet, brush with a thin layer of oil, and sprinkle with salt.
2 Bake for 10 to 12 minutes until crispy. Divide the slaw, pico de gallo, “fish,” and tortillas among 4 shallow bowls, arranging the components in quadrants.
3 Nestle the cilantro, jalapeño, and lime wedges in with the tortilla strips. Serve immediately.