Vegan Ceviche Tacos with Guacamole

Name: Vegan Ceviche Tacos with Guacamole
Prep time: 60 min
Cook time: 10 min
Total time: 70 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: Ceviche Salad ((recipe below)); Guacamole ((recipe below)); Hard Taco Shells ((store-bought, or recipe below)); 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; 3 ripe medium avocados; 1 large juicy lime, (juiced); 1 jalapeño, (diced (or add a pinch or two of cayenne pepper)); 2 g arlic 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

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.

⏱️ 70 menit 🔪 Persiapan: 60 menit 🔥 Masak: 10 menit 📊 Sedang 👁️ 1 dilihat

👨‍🍳 Mulai Masak

Foto: Rainbow Plant Life

Bahan-bahan

4 porsi

Ceviche Salad ((recipe below))
Guacamole ((recipe below))
Hard Taco Shells ((store-bought, or recipe below))
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
3 ripe medium avocados
1 large juicy lime, (juiced)
1 jalapeño, (diced (or add a pinch or two of cayenne pepper))
2 g arlic 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

Langkah-langkah

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.
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.
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.