Fish Tacos (with extra crunch)

Necessity created this dish in our house and now it is a twice a week (one lunch, sometimes dinner) staple. It was born when we had all of the ingredients for fish tacos except for the tortillas or tacos! I had heard of using collard greens as a tortilla. I’m glad I finally had to try it. A raw collard green holds together, even with sauce, much better than many tortillas and it wraps into a neat burrito shape easily. Best of all, it actually provides more satisfying crunch and is far healthier than any tortilla or taco! Raw collards don’t have a strong taste that would interfere with the filling. We rarely use any other wrap now.

To make them, we grill up tilapia, salmon or cod. We have used other fish too. But we only buy wild-caught, never farmed.

For the toppings we chop up purple cabbage, sometimes grate up some carrots and add in whatever other vegetables sound good in the moment - sliced mushrooms, onions and peppers sauteed in some avocado oil, or just added raw. All of this gets wrapped up into the collard green with the flaked cook fish. If you are eating dairy, add in some grated cheddar cheese and some taco sauce (also known as lime crema.) Mine is adapted from the one I found at Natasha’s Kitchen online. I don’t often have all of these fish sauce ingredients on hand. But it is good as a treat.

Lime Crema

1/2 cup sour cream

1/3 cup mayo

2 tbls. lime juice

2 cloves of diced garlic (or 1 tsp. garlic powder)

1 tsp. Sriracha or Chilula hot sauce ( or choose your favorite !)

Combine until well blended.