Collard Wrap Tacos with Citrus Slaw
Prep time
Cook time
Total time
Ditch the tortillas tonight and make your tacos in collard wraps! This fresh take on a fish taco works with a protein of your choice - I like tofu & tempeh, but real fish works too. Gluten-free.
Recipe type: Main dish
Serves: 3 to 4
  • 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
creamy chipotle sunflower sauce:
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
If you use tempeh, use the cooking method from this recipe.
If you use tofu, use the cooking method from this recipe
If you use fish, drizzle tilapia with olive oil, a pinch of paprika, salt and pepper, and bake in a 350 degree oven for about 8 minutes, or until it flakes with a fork.
Recipe by Love and Lemons at