metabolic balance® Monday Recipe – Seaweed Korean BBQ Taco

Use seaweed to hold your taco ingredients

Today lets make tacos that use seaweed for the shell. These tacos are Korean inspired instead of Mexican. I have not tried Mexican spices with Seaweed but If you are adventuresome and want to let me know how it goes, please do share your experience with us on our Facebook page.


  • Riced Cauliflower – Recipe is here.
  • 1 serving of shredded cooked turkey – can be marinaded in the BBQ sauce to soak in the flavors.
  • Sushi Nori to hold your BB Taco
  • Kimchi (Korean Pickled Spicy Cabbage)

For the BBQ Sauce

  • 2 TBSP Korean fermented hot pepper paste (Gochujang)
  • 1 TBSP Honey
  • 2 TBSP soy sauce
  • 1 TSP rice wine vinegar
  • 2 TSP sesame oil



Whisk all the ingredients together. The BBQ sauce will keep in the refrigerator for a few days so can be made ahead of time.


Take the turkey meat, cabbage and place it on top of a piece of Nori. Drizzle BBQ sauce on top and then fold the Nori in half and eat.  If you don’t like cabbage, you are welcome to substitute marinated cucumbers.


  • This recipe is not for metabolic balancers in the strict phase. Honey and Oil are not ingredients in the strict phase. You can use this recipe for a treat meal or when you are in phase 4 or if you remove those two ingredients.
  • You can use the BBQ sauce as a marinade and grill the meat which will reduce how much sauce you have on your meat.
  • Nori has a unique taste. Try it before you decide to use it for a whole meal.  It is crunchy and paper thin. The leaves of Nori do not snap like a Mexican taco shell.  I tried it over the weekend and felt like it was a suitable substitute for my palette because I love seaweed and am searching for reasonable alternatives for bread.


Thanks to Daniel Zedda for the photo of seaweed in the wild and steamy kitchen for the BBQ inspiration.

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