These crunchy, fibre-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.
tsp lemon juice
Large pinch shichimi togarashi or cayenne pepper (see Cook's Note)
ounce smoked salmon, cut into 4 even pieces
sheets roasted seaweed snacks
tsp low-sodium soy sauce
sesame rice cracker, coarsely crushed
scallion, thinly sliced
Cook’s Note: Shichimi togarashi is a Japanese blend of chiles and spices and can be found in Asian or specialty food stores.
Mash the lemon juice, avocado and shichimi togarashi into a coarse paste in a small bowl.
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.