C – My addiction to fried foods has taken a back seat this week.
My fish tacos usually consist of fried fish. This week I am going a lot healthier. No deep fried halibut for these tacos. No lard filled tortillas either. It’s going to healthy, really healthy. Fresh collard green leaves for shell.
Jim was a bit skeptical over having non-fried fish tacos with collard green leaves as a shell. I told him to trust me.
After a few conversations on how these tacos were going to turn out, we got started. Jim imagined street tacos. Small and a few bites. I imagined a large taco. One taco would get you full.
But, when I started to assemble they just didn’t look right. So, I pulled out a small saucer from the cabinet and traced around it. The trimmed collard green leaf made the perfect sized street taco.
It wasn’t quite a street taco. It didn’t have a soft tortilla texture. To our pleasant surprise, it was more like a crispy taco. It was great. A healthy, crispy taco with flavorful fish and wonderful fresh ingredients. It felt healthy and really filling.
I was very pleased with the outcome. I didn’t miss the fried fish either. We had a great halibut that was perfectly cooked and well seasoned. I loved that I could taste the fresh fish in this taco.
| Collard Greens Week: Collard Green Fish Tacos |
- 3 collard green leaves
- ½ pound halibut, skin and bones removed
- salt and pepper to taste
- ½ tsp ground cumin
- 1 Tbsp grapeseed oil
- 1 Tbsp unsalted butter
- Strawberry mango salsa, link below
- Pickled onions, link below
- Sriracha mayo
- 9 fresh pea sprouts
- Shave off the stem and try to leave the leaf as whole as possible.
- Place a small 6 inch round plate over the collard green and cut around the plate to create a circle.
- Discard outer edge of the leaf, or use it in another recipe. Set leaf aside.
- Sprinkle cumin, salt and pepper over both sides of the fish.
- Heat a saute pan on medium high heat. Add butter and grapeseed oil to the pan.
- Add fish carefully to the pan. Move the fish immediately around the pan to make sure they don’t stick to the pan. Cook on both sides for 2 to 3 minute. Cover if needed. Make sure not to overcook the fish.
- Remove fish from pan and set a side to rest.
- Place collard green leaf on a cutting board or plate.
- Place the pea sprouts in the center of the collard green.
- Top with a few pieces of fish.
- Top with strawberry mango salsa or salsa of your choice.
- Top with pickled onions
- Top with sriracha mayo and cilanto.
- Repeat steps for more tacos.
- Serve.
- Enjoy!
Strawberry Mango Salsa recipe
Pickled Red Onions recipe
The strawberry mango salsa we made added a wonderful sweet and tangy flavor to the tacos. Of course, we couldn’t forget the sriracha mayo that added a punch to the flavor profile of the taco. So delicious.
I wish we made more than three for the shoot. Make sure to make plenty. These are light and delicious. You are pretty much eating a hand-held fish salad. Here is to a healthy week.