Sea Veggie Tacos
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5 from 1 vote

Sea Veggie Tacos with Asian Sesame Dipping Sauce

These Sea Veggie Tacos with Avocado, Cilantro, & Peanuts, are a delicious way to experiment with eating seaweed and other nutrient rich sea vegetables!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizer, Dinner, Lunch
Cuisine: Asian, Gluten Free, Vegan, Vegetarian
Keyword: sea vegetable recipes, sea vegetables
Servings: 4 servings
Calories: 340kcal
Author: EA Stewart, RD | Registered Dietitian Nutritionist


  • 3 tablespoons fresh lime juice
  • 3 tablespoons low sodium soy sauce or gluten-free Tamari
  • 2 tablespoons water
  • 3 tablespoons sugar
  • 1 tablespoon sesame oil
  • 1 teaspoon crushed red pepper flakes {or to taste}
  • 1 head Napa Cabbage core chopped off, and separated in to individual leaves
  • 1 cup cooked brown rice
  • 1 cup {re-hydrated} wakame or other sea veggie
  • 1 cup shredded carrots
  • 1 cup chopped avocado
  • 3/4 cup chopped cilantro
  • 1/2 cup chopped peanuts


  • For the Dipping Sauce: Combine lime juice, soy/gluten-free tamari,water, sugar, and crushed red peper flakes. Stir well to combine and set aside.
  • For the Taco Fillings: Place "toppings" {rice, sea veggies, shredded carrots, chopped avocado, chopped cilantro, and chopped peanuts} in individual serving bowls.
  • To assemble tacos: Place 1 leaf of napa cabbage on a plate. Top with ~ 1 teaspoon each rice, sea veggies, carrots, avocado, cilantro, and peanuts. Spoon ~ 1 tablespoon dipping sauce on top. Enjoy taco style!


Calories: 340kcal | Carbohydrates: 38g | Protein: 10g | Fat: 19g | Saturated Fat: 2g | Sodium: 460mg | Potassium: 1015mg | Fiber: 8g | Sugar: 14g | Vitamin A: 6115IU | Vitamin C: 66.4mg | Calcium: 213mg | Iron: 2.2mg