Collard Wrap Tacos With Citrus Slaw Recipe

Collard greens: Large, sturdy leaves that serve as the wrap for the tacos.

Red cabbage: Adds a crunchy texture and vibrant color to the slaw.

Carrots: Shredded for a sweet and crunchy addition to the slaw.

Red bell pepper: Thinly sliced for a crisp and slightly sweet flavor.

Cilantro: Chopped fresh herb that adds a burst of flavor and freshness.

Avocado: Sliced for a creamy and rich topping.

Black beans: Cooked beans that add protein and a hearty texture.

Lime: Juiced to add a zesty and tangy flavor to the slaw.

Olive oil: Used to coat the vegetables and add a smooth texture.

Salt: Enhances the flavors of the ingredients.

Pepper: Adds a bit of heat and depth to the slaw.

When preparing the collard greens, blanching them briefly in boiling water for about 30 seconds and then plunging them into ice water can make them more pliable and easier to roll. This technique also helps to preserve their vibrant green color.

• collard greens - Substitute with Swiss chard: Swiss chard has a similar texture and can be used as a wrap, providing a slightly different but still pleasant flavor.

• red cabbage - Substitute with green cabbage: Green cabbage offers a similar crunch and can be used interchangeably in slaws.

• carrots - Substitute with jicama: Jicama provides a similar crunch and a slightly sweet flavor that complements the slaw.

• red bell pepper - Substitute with yellow bell pepper: Yellow bell peppers have a similar texture and sweetness, making them a good alternative.

• cilantro - Substitute with parsley: Parsley offers a fresh flavor and can be used if you prefer a milder taste or dislike cilantro.

• avocado - Substitute with hummus: Hummus provides a creamy texture and rich flavor, making it a good alternative for those avoiding avocados.

• black beans - Substitute with pinto beans: Pinto beans have a similar texture and can be used interchangeably in many recipes.

• lime - Substitute with lemon: Lemon juice provides a similar acidity and brightness to the dish.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and can be used in place of olive oil.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami, enhancing the overall taste.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and can be used if you want to spice up the dish.

• To keep your collard wrap tacos fresh, store them in an airtight container. Line the bottom with a paper towel to absorb any excess moisture.
• Place the collard wraps in a single layer, ensuring they don't overlap to prevent them from getting soggy.
• If you need to stack them, place a piece of parchment paper between each layer.
• Store the container in the refrigerator. These wraps will stay fresh for up to 2 days.
• For longer storage, consider freezing the wraps. Wrap each collard wrap taco individually in plastic wrap or aluminum foil.
• Place the wrapped tacos in a freezer-safe bag or container. Label with the date for easy tracking.
• When ready to eat, thaw the collard wraps in the refrigerator overnight.
• To maintain the best texture, avoid microwaving. Instead, let them come to room temperature or warm them gently in an oven set to low heat.
• If the avocado turns brown, you can replace it with fresh slices before serving.
• For the citrus slaw, store any extra in a separate airtight container in the refrigerator. It will stay fresh for up to 3 days.
• If freezing the slaw, place it in a freezer-safe bag, removing as much air as possible before sealing. Thaw in the refrigerator and drain any excess liquid before using.

• Microwave Method: Place the collard wrap tacos on a microwave-safe plate. Cover them with a damp paper towel to keep them moist. Heat on medium power for 1-2 minutes, checking halfway through to ensure they are evenly warmed. This method is quick but may slightly soften the collard greens.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap the collard wrap tacos in aluminum foil to prevent them from drying out. Place them on a baking sheet and heat for about 10-15 minutes. This method helps maintain the texture of the collard greens and the freshness of the vegetable mixture.

• Stovetop Method: Heat a non-stick skillet over medium heat. Place the collard wrap tacos in the skillet and cover with a lid. Heat for 2-3 minutes on each side, or until warmed through. This method can give a slight crisp to the collard greens while keeping the filling warm.

• Steaming Method: Use a steamer basket over boiling water. Place the collard wrap tacos in the basket, cover, and steam for about 3-5 minutes. This method helps retain the moisture and texture of the collard greens and vegetables.

• Air Fryer Method: Preheat your air fryer to 325°F (160°C). Place the collard wrap tacos in the basket and heat for 3-5 minutes. This method can add a slight crispiness to the collard greens while keeping the filling warm and flavorful.

• Cutting board: A sturdy surface for chopping and slicing vegetables.

• Chef's knife: Essential for trimming collard green stems and slicing vegetables.

• Mixing bowl: Used to combine shredded cabbage, carrots, bell pepper, and cilantro.

• Measuring cups: Necessary for measuring out the vegetables, avocado, and black beans.

• Juicer: Handy for extracting juice from the lime.

• Salad spinner: Useful for washing and drying the collard green leaves thoroughly.

• Tongs: Helps in handling the collard green leaves without tearing them.

• Spoon: For scooping the vegetable mixture and black beans onto the collard leaves.

• Small bowl: Ideal for mixing lime juice, olive oil, salt, and pepper before adding to the vegetables.

• Measuring spoons: Used to measure out the olive oil, salt, and pepper accurately.

Prepare the filling: Make the vegetable mixture and lime dressing ahead of time and store in the fridge.

Pre-wash greens: Wash and dry the collard greens in advance to save time on assembly day.

Use pre-shredded veggies: Buy pre-shredded cabbage and carrots to cut down on prep time.

Batch cook beans: Cook a large batch of black beans and freeze portions for future use.

Assemble in bulk: Lay out all collard leaves and fill them assembly-line style for quicker preparation.