Vegan Ceviche Tacos with Guacamole

Ingredients

• 1/2 tablespoon extra virgin olive oil
• 5 tablespoons freshly squeezed orange juice
• Freshly cracked black pepper to taste
• Kosher salt or sea salt to taste
• 4 tablespoons freshly squeezed lime juice
• 2 garlic cloves, (crushed)
• Ceviche Salad ((recipe below))
• Guacamole ((recipe below))
• Hard Taco Shells ((store-bought, or recipe below))
• 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)
• 3 ripe medium avocados
• 1 large juicy lime, (juiced)
• 1 jalapeño, (diced (or add a pinch or two of cayenne pepper))
• ¼ cup fresh cilantro, (chopped)
• Soft corn tortillas
• Taco holder tray