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Vegan Ceviche Tacos with Guacamole

Prep Time1 hr
Cook Time10 mins
Total Time1 hr 10 mins
Servings: 4
Calories: 589kcal
Author: Nisha Vora

Ingredients

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 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 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

    Instructions

    Ceviche Salad Directions

    • 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).
    • In a large mixing bowl, mix together the sliced hearts of palm, chickpeas, tomatoes, red onion, jalapeño peppers, cucumber, and cilantro.
    • 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.

    Guacamole Directions

    • 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.

    Hard Taco Shells Directions

    • Preheat the oven to 375°F/190°C.
    • 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.
    • 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.

    Video