Vegan Ceviche Tacos with Guacamole

Name: Vegan Ceviche Tacos with Guacamole
Prep time: 1 h
Cook time: 10 min
Total time: 1 h 10 min
Yield: 4
Ingredients: Ceviche Salad ((recipe below)); Guacamole ((recipe below)); Hard Taco Shells ((store-bought, or recipe below)); 4 tbsp freshly squeezed lime juice; 5 tbsp freshly squeezed orange juice; 1/2 tbsp extra virgin olive oil; 2½ tsp white miso paste; 1 heaping tablespoon dulse flakes; 1 (14-ounce / 400g) can hearts of palm, drained and thinly sliced in rounds; 6 oz (175g) cherry tomatoes or grape tomatoes, quartered; 1/2 of a small red onion, (diced); 1–2 jalapeño 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 tsp fine sea salt, (plus more to taste); Freshly cracked black pepper to taste; 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; Soft corn tortillas; Taco holder tray; Half of 1 ((15-ounce / 440g) can chickpeas, drained and rinsed)

By Nisha Vora · Rainbow Plant LifePublic

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These tacos are a vegan remix the classic ceviche and are absolutely perfect for warm summer days. They require just 10 minutes of hands-on cooking and pair wonderfully with an ice cold margarita or beer.

Prep: 60 min
Cook: 10 min
Total: 70 min
Servings: 4

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Recipe source

This recipe was taken from Vegan Ceviche Tacos with Guacamole · by Nisha Vora. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 4 people

Cooking for

—Ceviche Salad ((recipe below))
—Guacamole ((recipe below))
—Hard Taco Shells ((store-bought, or recipe below))
4 tbspfreshly squeezed lime juice
5 tbspfreshly squeezed orange juice
0.5 tbspextra virgin olive oil
2.5 tspwhite miso paste
1heaping tablespoon dulse flakes
1(14-ounce / 400g) can hearts of palm, drained and thinly sliced in rounds
170 g(175g) cherry tomatoes or grape tomatoes, quartered
1/2of a small red onion, (diced)
1–2jalapeño peppers, (finely chopped (use 1 for mild heat))
—Half of a medium-large English cucumber, (finely chopped)
0.5 cuptightly packed fresh cilantro ((~8g), finely chopped)
0.5 tspfine sea salt, (plus more to taste)
—Freshly cracked black pepper to taste
3ripe medium avocados
1large juicy lime, (juiced)
1jalapeño, (diced (or add a pinch or two of cayenne pepper))
2garlic cloves, (crushed)
0.25 cupfresh cilantro, (chopped)
—Kosher salt or sea salt to taste
—Freshly cracked black pepper to taste
—Soft corn tortillas
—Taco holder tray
—Half of 1 ((15-ounce / 440g) can chickpeas, drained and rinsed)

Steps

1
Make the marinade. Whisk together the lime juice, orange juice, EVOO, miso paste, and dulse flakes. It will take some vigorous whisking to break up the miso paste (it’s easier to do so if the miso is at room temperature).
2
In a large mixing bowl, mix together the sliced hearts of palm, chickpeas, tomatoes, red onion, jalapeño peppers, cucumber, and cilantro.
3
Pour the marinade over the hearts of palm salad and stir to evenly coat. Season with the salt and pepper, taste the salad, and adjust the seasonings accordingly. Cover the bowl and marinate in the fridge for at least 1 hour.
4
Scoop out the avocado flesh into a bowl. Squeeze the lime juice on top. Add the jalapeños, garlic, and cilantro, and mash everything up with a fork until smooth but there are still some rough chunks. Season to taste with salt and pepper.
5
Preheat the oven to 190°C/190°C.
6
Place a few corn tortillas on a damp paper towel and fold up the towels to seal the tortillas. For three tortillas, microwave for 20 to 25 seconds.
7
Immediately transfer the tortillas to a taco holder tray. Bake in the preheated oven for 8 to 10 minutes, until crispy and golden brown. Use immediately, as they will soften over time if they sit out for too long.

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Per portion

Calories: ~38.7 kcal
Protein: ~3 g
Fat: ~24.8 g
Carbs: ~14.6 g
Fiber: ~1 g
Sodium: ~108.1 mg

9 ingredients still need USDA food links. Guacamole ((recipe below)), Hard Taco Shells ((store-bought, or recipe below)), white miso paste, jalapeño peppers, (finely chopped (use 1 for mild heat)), jalapeño, (diced (or add a pinch or two of cayenne pepper)), Soft corn tortillas are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 4-portion recipe.

Approximate — includes amount ranges.

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