Smash the hearts of palm a few times using a molcajete (mortar and pestle) or in a mixing bowl with a potato masher. In a medium bowl, combine the hearts of palm, tomatoes, serranos, onion, avocados, cilantro, Mexican oregano, salt, lime juice, olive oil, and tofu (if using). Let this sit for at least an hour. If it is going to sit for more than 2 hours, cover it with plastic wrap and keep it refrigerated. It will last about 1 day refrigerated.
Add about ½ inch of corn oil to a medium pan and heat it to 375°F, until it’s hot but not smoking. Fry a tortilla on both sides for about 1 minute, until crispy, then it set aside on a paper towel to cool and drain.
Top each fried tortilla with about ¼ to ⅓ cup of the hearts of palm mixture. Garnish with the crushed chipotle chile flakes if you want it spicier.
Make It Without Oil: Omit the olive oil from the ceviche. Bake the tortillas in the oven at 250°F for 10 minutes, until crunchy.