Start draining the jackfruit and palm hearts. Remove the hard part of the jackfruit and discard it.

Chop the jackfruit and palm hearts with a fork. Finely dice the onion.

In a large bowl, stir together the palm hearts, jackfruit, onion, Old Bay seasoning, kelp powder, and lime or lemon juice until well mixed. Slowly add whole wheat flour.

Just add 1-2 tablespoons at a time until the dough comes together and you can shape fish fingers. If you want, you can bread the fish fingers or just leave them as they are.

Mix the cashew nuts and vegetable stock in a high speed mixer until super creamy. Measure 80 ml of this cream and set it aside.

Put the rest of the cream in a bowl and mix with the juice of a lime, garlic powder, cumin powder, paprika powder, a pinch of cayenne pepper powder and tomato paste until creamy. If desired, season with a little white pepper and apple cider vinegar.

For the coleslaw, cut the red cabbage into fine strips until you have a volume of about 500 ml cabbage (approx. ¼ cabbage).

Add the juice of 1 lime and the cashew cream that you set aside and massage the cabbage. Add 1 cup of corn, 1-2 tablespoons of freshly chopped coriander, and ¼ teaspoon of chopped jalapenos. Mix until everything is well mixed.

Now fry the fish fingers until they are brown.

To serve, heat the tortillas and fill them with fish fingers, coleslaw and sauce. Garnish with a little coriander, corn, onions, and avocado.