loveandlemons4.8
Collard Wrap Tacos with Citrus Slaw
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.
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 20 min🔥 Cook: 10 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●bowl
- ●pot
📝 Preparation Steps
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.
water1 cupfresh lemon juice1 tablespoonChipotle paste or powder, to taste
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.
water1 cup
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.
avocado, cubed1Chopped cilantro
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