Add shredded cabbage, lemon juice, and salt to a bowl. Mix and set aside. Do this first, as this will allow the cabbage to slightly soften (but not completely wilt).

Take hearts of palm out of can, drain liquid, and cut in half, or thirds for any particularly big pieces. Lay them all out on a cutting board or sheet pan, and squish with hand (see picture above for example). They shouldn't be completely squished, just a little softened. Some will fall apart, and that's fine. Sprinkle with all three seasonings and set aside.

Add all ingredients to blender and blend twice. This does contain raw avocados, so even with the lemon juice added you may want to keep it refrigerated in the mean time.

Add all the ingredients for the batter, except for water, to a large low rimmed bowl. Mix them out with a fork so they are evenly distributed, and then add water in parts. Don't add the whole cup at once because your batter may become too thin, or you may even need extra water. Your batter should be reminiscent of runny pancake batter.

Heat a large frying pan to medium heat, and add enough oil to fill to about 1/4 inch height. The pan is ready when the oil dimples. If you're not sure, add a little drop of batter and see if it sizzles.

Drop a few of the heart of palm pieces in the batter, turn with fork so they are completely covered, then lift with fork to allow the excess batter drip off. One by one, carefully place pieces into hot pan. Be sure not to overcrowd your pan. For my 12 inch skillet, I added 6-7 pieces, so a 10 inch standard skillet should hold about 5.

After about 2 minutes, they should be brown and you can flip them to cook the other side. I have a hard time telling you how long you should cook each side for, other than "until a nice light brown color", because everyone's stove and pan will cook differently. Even with myself, each pan or burner I use affects cooking time and oil temperature, so keep an eye on it, and you'll get the hang of it after a few tries.

Place finished hearts of palm in a plate with a kitchen cloth or paper towels to absorb oil, so they don't become soggy. Continue frying until all your hearts of palm are finished.

Warm your favorite brand of soft tacos in a hot pan. Usually, no oil is necessary. Place a forkful of cabbage in a cabbage shell, add a stick or two of the fried heart of palms, then top with the additional veggies and sauces of your choice.