Nori seaweed can be transformed into taco shells by cutting them into circles and optionally deep-frying them. This alternative offers a thinner, more brittle texture compared to traditional tortillas, providing a unique taste experience. The nori adds a salty and savory flavor with hints of marine umami, which is a departure from typical taco ingredients. Pairing nori with fish proteins like tuna, salmon, and shrimp creates a fusion of styles that enhances the taco experience, making it exciting and versatile for various recipes.
Transforming nori sheets into taco shells means cutting them into tortilla-sized circles. Consider deep-frying them tempura style for a crisp texture.
Nori seaweed is salty and faintly savory with a lingering hint of marine umami, yet still light enough to keep things fresh and exciting.
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