Vegan Ceviche Tacos with Guacamole

Scaled for 4 portions · 7 steps

—Ceviche Salad ((recipe below))—Guacamole ((recipe below))—Hard Taco Shells ((store-bought, or recipe below))4 tbspfreshly squeezed lime juice5 tbspfreshly squeezed orange juice0.5 tbspextra virgin olive oil2.5 tspwhite miso paste1heaping tablespoon dulse flakes1(14-ounce / 400g) can hearts of palm, drained and thinly sliced in rounds170 g(175g) cherry tomatoes or grape tomatoes, quartered1/2of 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 taste3ripe medium avocados1large 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)

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