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.
Save Recipe
  • Level: Easy
  • Total: 15 min
  • Active: 15 min
Share This 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.

Crispy Corn and Beer-Battered Fish Tacos
6m Easy 99%
Giant Crunchy Taco Wrap
38m Easy 98%
Baja Fish Tacos
Rick Martinez

Baja Fish Tacos

17m Easy 98%
Baja Style Fish Tacos
Gabriela Cámara

Baja Style Fish Tacos

6m Intermediate 97%