1. Chop cilantro and set aside.
2. Chop avocado and set aside. Sprinkle with lemon or lime juice to prevent browning if necessary.
3. Open and drain hearts of palm.
4. Chop hearts of palm into 1/2 inch pieces and set aside.
5. Set corn tortillas out to bring to room temperature.

Prepare salsa golf

1. In a small bowl, whisk together mayonnaise, ketchup, and the juice of a small lemon (1-2 tablespoons of juice) until completely combined. Set aside.

Set up a dipping station

1. Set three large, flat bowls (or pie plates) on your workspace.
2. Fill one dish with flour.
3. Fill one dish with panko bread crumbs.
4. In the third dish, whisk together eggs and buttermilk.
5. In a large Dutch oven or cast iron skillet, heat oil to 375°F (190°C). Use a thermometer for best results.

Breading process

1. Place several hearts of palm pieces into flour at a time. Toss to coat completely.
2. Tap off excess flour, then move coated pieces to the egg wash. Coat completely with egg, then tap off excess egg mixture.
3. Move to bread crumbs and toss to coat completely. Place breaded pieces aside.
4. Repeat for all hearts of palm pieces.

Fry

1. Once all pieces are breaded and the oil is at 375°F (190°C), carefully place hearts of palm into the hot oil.
2. Fry for 2-3 minutes, or until light golden brown.
3. Remove and place on a plate lined with paper towels.

Assemble

1. Heat corn tortillas in the microwave until just warm.
2. Lay tortilla flat.
3. Top with a few pieces of hearts of palm (about 6-8 per taco), a few pieces of avocado, and a sprinkling of cilantro.
4. Drizzle with about a tablespoon of the salsa golf.