Vegan Ceviche Tacos with Guacamole

Taco Ingredients

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

Ceviche Salad Ingredients

Marinade

• 4 tablespoons lime juice freshly squeezed
• 5 tablespoons orange juice freshly squeezed
• 1/2 tablespoon extra virgin olive oil
• 2 ½ teaspoons White miso paste
• 1 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, heaping tablespoon
• 1 hearts of palm 14-ounce/400g can; drained and thinly sliced in rounds
• Half of 1 (15-ounce / 440g) can chickpeas, drained and rinsed
• 6 ounces cherry tomatoes 175g; or grape tomatoes; quartered
• 1/2 red onion diced, small
• 1-2 jalapeno pepper finely chopped (use 1 for mild heat
• cucumber finely chopped, half of a medium-large English
• 1/2 cup cilantro ~8g), finely chopped, tightly packed, fresh
• 1/2 teaspoon sea salt plus more to taste, fine
• black pepper freshly cracked, to taste

Guacamole Ingredients

• 3 avocado ripe medium
• 1 lime juiced, large juicy
• 1 jalapeno pepper diced (or add a pinch or two of cayenne pepper
• 2 garlic crushed, cloves
• ¼ cup cilantro chopped, fresh
• kosher salt or sea salt to taste
• black pepper freshly cracked, to taste

Hard Taco Shells Ingredients

• corn tortilla soft
• Taco holder tray