Crunchy Seaweed Tacos

These crunchy, fiber-packed tacos use roasted seaweed snacks as taco shells. Stuffed with heart-healthy avocado and smoked salmon, they are perfect for a guilt-free late-night snack.
  • Level: Easy
  • Total: 15 min
  • Active: 15 min
Save Recipe


1 teaspoon lemon juice

1/2 small avocado

Large pinch shichimi togarashi or cayenne pepper (see Cook's Note)

2 ounces smoked salmon, cut into 4 even pieces

4 sheets roasted seaweed snacks

1 teaspoon low-sodium soy sauce

1 sesame rice cracker, coarsely crushed

1 scallion, thinly sliced


  1. Mash the lemon juice, avocado and shichimi togarashi into a coarse paste in a small bowl.
  2. Lay 1 piece of salmon on top of each piece of seaweed. Divide the avocado mash evenly on top of the salmon. Then sprinkle each with soy sauce, crushed rice cracker and scallion. Fold in half like a taco and eat.

Cook’s Note

Shichimi togarashi is a Japanese blend of chiles and spices and can be found in Asian or specialty food stores.

Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Roasted Salmon Tacos

Crunchy Taco Wrap

Giant Crunchy Taco Wrap

Kids Can Make: Crunchy Breakfast Tacos

Crunchy Pancakes

Walking Fish Tacos with Crunchy Cabbage Slaw and Cilantro Dressing

Taco Quesadillas

Salmon Tacos