Vegan Ceviche Tacos with Guacamole

Taco Ingredients

• Ceviche Salad (recipe below)
• guacamole (recipe below)
• hard taco shells (store-bought, or recipe below)

Ceviche Salad Ingredients

Marinade

• 4 tablespoons freshly squeezed lime juice
• 5 tablespoons freshly squeezed orange juice
• 1/2 tablespoon extra virgin olive oil
• 2 ½ teaspoons White miso paste
• 1 heaping tablespoon dulse flakes (if not available, you can substitute this with a sheet of roasted nori; you’ll need to grind up the nori in a spice grinder or food processor)
• 1 (14-ounce / 400g) can hearts of palm, drained and thinly sliced in rounds
• Half of 1 (15-ounce / 440g) can chickpeas, drained and rinsed
• 6 ounces (175g) cherry tomatoes or grape tomatoes, quartered
• 1/2 of a small red onion, diced
• 1-2 jalapeno peppers, finely chopped (use 1 for mild heat)
• Half of a medium-large English cucumber, finely chopped
• 1/2 cup tightly packed fresh cilantro (~8g), finely chopped
• 1/2 teaspoon fine sea salt, plus more to taste
• Freshly cracked black pepper to taste

Guacamole Ingredients

• 3 ripe medium avocados
• 1 large juicy lime, juiced
• 1 jalapeño, diced (or add a pinch or two of cayenne pepper)
• 2 garlic cloves, crushed
• ¼ cup fresh cilantro, chopped
• Kosher salt or sea salt to taste
• Freshly cracked black pepper to taste

Hard Taco Shells Ingredients

• Soft corn tortillas
• Taco holder tray