I love tortillas as much as the next person. Actually, I take that back. I probably love tortillas more than the average person, but today I’m ditching them to wrap taco-like things with green wraps instead. This lightened-up “taco” recipe is inspired by these gorgeous collard greens that were in my Farmhouse box a little while ago. How pretty are they??
Along with local oranges, a chunk of red cabbage, a few limes, and an avocado, I made a brighter, healthier version of fish tacos. The collard greens make delicious wrappers, but the key is to blanch them a little bit first. By dipping them in boiling water for about 10 seconds and putting them in an ice water bath, they soften and become a little less bitter in flavor.
Instead of a sour cream type of sauce, I served these with my go-to creamy sauce that’s made out of sunflower seeds. I also added chipotle spices for a little kick. I should also mention that you can use any protein you like here – I often make these with seared tofu (from this recipe) or tempeh (from this recipe).
- 6 to 8 medium collard leaves
- 2 cups shredded red cabbage
- 2 small oranges, segmented, plus remaining juice
- 2 scallions, chopped
- juice and zest of 1 lime, plus lime wedges for serving
- sea salt
- cooked protein of choice* (see note below)
- 1 avocado, cubed
- chopped cilantro
- 1¼ cups sunflower seeds
- 1 cup water
- 1 garlic clove
- 1 tablespoon white wine vinegar
- 1 tablespoon fresh lemon juice
- ½ teaspoon sea salt
- chipotle paste or powder, to taste
- Make the chipotle sun cheese: In a blender, puree the sunflower seeds, water, garlic, vinegar, lemon juice, salt and chipotle paste or powder. Taste and adjust seasonings. Chill until ready to use.
- In a medium bowl, mix together the shredded cabbage, orange segments, any juice you can squeeze out of remaining orange rinds, scallions, lime juice, lime zest, and a few generous pinches of salt. Chill for at least 10 minutes, or until ready to use. Taste and adjust seasonings just before you serve.
- Prepare a medium pot of salted boiling water and a large bowl of ice water. Dip the collard leaves one at a time into the boiling water for 10 to 20 seconds until they turn bright green. Remove and immediately immerse into the ice water to cool for about 15 seconds. Place on papers towels to dry. Repeat with the remaining collard leaves. Before assembling, trim off the coarse part of the stem.
- Assemble the wraps with the protein of your choice, the cabbage slaw, avocado and cilantro. Serve with the chipotle sun cheese and additional lime wedges.