Name: Vegan Ceviche Tacos
Prep time: 21 min
Cook time: 49 min
Total time: 70 min
Yield: 4 servings
Ingredients: 4 tbsp freshly squeezed lime juice; 5 tbsp freshly squeezed orange juice; 0.5 tbsp extra virgin olive oil; 2.5 tsp white miso paste; 1 tbsp 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 can can hearts of palm (drained and thinly sliced in rounds); 0.5 can can chickpeas (drained and rinsed); 6 oz cherry tomatoes ((175g) cherry tomatoes or grape tomatoes, quartered); 0.5 null small red onion (diced); 1 null jalapeño peppers (finely chopped (use 1 for mild heat)); 0.5 null english cucumber (finely chopped); 0.5 cup fresh cilantro ((~8g), finely chopped); 0.5 tsp fine sea salt (plus more to taste); null null black pepper (to taste); 3 null ripe medium avocados; 1 null large juicy lime (juiced); 1 null jalapeño (diced (or add a pinch or two of cayenne pepper)); 2 clove garlic cloves (crushed); 0.25 cup fresh cilantro (chopped); null null kosher salt (to taste); null null freshly cracked black pepper (to taste); null null soft corn tortillas

Instructions

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1

Make the marinade. Whisk together the freshly squeezed lime juice (4 tbsp), freshly squeezed orange juice (5 tbsp), extra virgin olive oil (0.5 tbsp), white miso paste (2.5 tsp), and tbsp dulse flakes (1 heaping). 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 hearts of palm (1 can), chickpeas (0.5 can), cherry tomatoes (6 oz), red onion (0.5 small), peppers (1 jalapeno), cucumber (0.5 english), and fresh cilantro (0.5 cup).
3

Pour the marinade over the hearts of palm salad and stir to evenly coat. Season with the fine sea salt (0.5 tsp) and [freshly cracked black 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 medium avocados (3 ripe) flesh into a bowl. Squeeze the juicy lime (1 large) juice on top. Add the jalapeno (1), cloves (2 garlic), and fresh cilantro (0.25 cup), and mash everything up with a fork until smooth but there are still some rough chunks. Season to taste with [kosher salt] and [freshly cracked black pepper].
5

Preheat the oven to 375°F/190°C.
6

Place a few [soft 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.