Description
Enjoy these fresh and vibrant Vegan Ceviche Tacos with Guacamole featuring a zesty hearts of palm and chickpea ceviche salad marinated in citrus and miso dressing, topped with creamy homemade guacamole, all nestled in crispy baked corn taco shells. Perfect for a light, flavorful plant-based meal bursting with textures and bold flavors.
Ingredients
Scale
Ceviche Salad
- 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
- 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
- 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
- Soft corn tortillas (store-bought or homemade)
Instructions
- Make the marinade: In a small bowl, whisk together the lime juice, orange juice, extra virgin olive oil, white miso paste, and dulse flakes. Vigorously whisk until the miso paste is fully broken up and the mixture is well combined. It’s easier if the miso paste is at room temperature.
- Prepare the ceviche salad: In a large mixing bowl, combine the sliced hearts of palm, half the can of chickpeas (drained and rinsed), quartered cherry tomatoes, diced red onion, finely chopped jalapeño peppers, chopped cucumber, and chopped cilantro. Pour the prepared marinade over the salad ingredients and stir gently to coat everything evenly. Season with 1/2 teaspoon sea salt and freshly cracked black pepper to taste. Cover and refrigerate for at least 1 hour to allow flavors to meld.
- Make the guacamole: Scoop the avocado flesh into a mixing bowl. Add the juice of one large lime, diced jalapeño, crushed garlic cloves, and chopped cilantro. Mash the mixture with a fork until smooth with some chunks remaining for texture. Season with kosher salt or sea salt and freshly cracked black pepper to taste. Set aside.
- Prepare the hard taco shells: Preheat your oven to 375°F (190°C). Dampen a paper towel and place a few corn tortillas on it, then fold the paper towel over to cover them. Microwave the tortillas for 20 to 25 seconds to soften them for shaping. Immediately transfer the warm tortillas to a taco holder tray to form the taco shape. Bake in the oven for 8 to 10 minutes until the shells are crispy and golden brown. Use the shells immediately, as they will soften if left out for too long.
- Assemble the tacos: Spoon a generous amount of the ceviche salad into each crispy taco shell. Top with a dollop of fresh guacamole. Serve immediately for the best texture and freshness.
Notes
- For milder heat, use only one jalapeño in the ceviche and guacamole combined, or remove seeds before chopping.
- Dulse flakes add a subtle oceanic flavor; if unavailable, you can omit or substitute with finely chopped nori sheets.
- Hearts of palm and chickpeas provide a great meaty texture perfect for vegan ceviche.
- Use soft corn tortillas for the best taco shells, and bake immediately after shaping to keep them crispy.
- Make the ceviche salad ahead of time to enhance flavors, but prepare guacamole fresh to avoid browning.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Keywords: vegan ceviche tacos, vegan tacos, hearts of palm recipe, plant-based ceviche, healthy vegan dinner, guacamole, baked taco shells
