Collard greens are an amazing bread alternative. I buy a huge stack of them for under $3 at Whole Foods and you can pack tons of things in them plus they're much more durable than other leaves. Try a DIY Taco Tuesday with these greens instead of the tortillas for a healthier twist without compromising taste.
Collard greens (trim off the end of the thick stem)
Shredded cabbage
White fish, I used tilapia but sea bass or mahi-mahi are also great
Cumin, cayenne pepper to season the fish
Lime
Red onion
Avocado
Salsa
1. Clean your fish and marinate with lime juice, pepper, and cumin. I prepared mine with the broiler, but if you have a grill that would be ideal.
2. Cut toppings to the size desired: avocado, cabbage, red onion.
3. Line the collard greens on a plate with the darker green side facing up. Lay down cabbage to support the fish.
4. Once the fish is prepared it's quick my friends 10-15 minutes cut accordingly to fit into the "tortillas."
4. Add whatever toppings and salsas you want.
5. Serve with extra lime.
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