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, these wraps became 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 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).
If you love using collards instead of tortillas, try these collard green burritos next! Or, if you’re looking for another taco recipe to try, make these yummy many-veggie tacos.
