Put the cabbage in a bowl and squeeze over the juice of half a lime and add ½ teaspoon of salt. Toss to combine and refrigerate.
Combine the mango, avocado and red onion in a separate bowl and refrigerate.
Combine the soy yogurt, adobo sauce, the zest of one lime, the juice of ½ a lime and ¼ teaspoon salt in a bowl and refrigerate.
Slice the hearts of palm crosswise and lengthwise into four pieces. Heat the oil in a pan over medium-high heat and prepare a plate lined with paper towels. Make sure all the taco fixings are ready and the oil is hot before you mix up the batter.
In a bowl, stir together the flour, baking powder and ¼ teaspoon salt. Whisk in the ice water to make a thick batter. Don’t over mix this, it’s okay if there are still some lumps. Drop in a few pieces of hearts of palm and transfer them to the hot oil. Work in batches to avoid dropping the temp of the oil. Fry, flipping once if necessary, for a couple of minutes until they are golden brown then remove them to the paper-towel lined plate to drain.
Serve all the fixings on top of warmed tortillas with a drizzle of sauce on top and a sprinkling of fresh cilantro and a slice of lime on the side.