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Who’s ready for all the summer grilling? Maybe you’ve already started and I’m just a little late to the game (I blame the June gloom, did you know our summers don’t really get going here in Santa Barbara until well into July?)
So now that the marine layer has finally chilled out and the sun is allowed to hang around for awhile, I’m over here craving tacos and beer basically every day. But a daily taco habit can prove to be a bit problematic because it is summer, after all…gotta keep that bikini body in check.
That’s why I’m really excited to be partnering with Heineken today to bring you these lightened up Collard Green Grilled Fish Tacos. I replaced the traditional tortilla with lightly blanched collard green leaves for a low carb option, and topped them with a crunchy, sweet mango-jicama slaw and creamy avocado- YUMSVILLE. They’ll pair perfectly with a Heineken 12 pack, so you and your friends can enjoy a grilled summer meal that won’t weigh you down along with a cold, refreshing beer. What could be better?
The first thing you’ll need to do to get this taco train going (besides remembering to chill your Heinekens so you have ice cold beer to go with your tacos) is to blanch your collard green leaves to soften them up a bit. Then toss together the ingredients for your mango-jicama slaw, slice up your avocado and set everything aside.
Next you’ll fire up that grill to medium-high so that it’s ready to go when you put the fish on. While the grill is heating up, mix together this simple taco seasoning made from paprika, cumin, chili powder, salt and pepper and season your fish liberally with it. Any white fish will do. We used snapper, but cod, halibut or sea bass would work just as well.
Now it’s time to grill your fish, and the perfect time to crack open a Heineken, if you ask me. Don’t forget to oil the grates first to prevent the fish from sticking. When the fish is opaque and cooked through, take it off the grill and separate it into flaky pieces. Now all that’s left to do is assemble your healthy Collard Green Grilled Fish Tacos with the mango-jicama slaw, avocado and any other toppings you choose!
Thanks again to Heineken for partnering with me for this recipe- you can find Heineken 12 packs at your local Kroger stores, and if you’re viewing this post from your mobile device, click here for an awesome rebate!
Collard Green Grilled Fish Tacos
Collard Green Grilled Fish Tacos topped with a crunchy, sweet mango-jicama slaw are the light and healthy way to get your grilling on this summer!
- For the mango-jicama slaw:
- 1 cup shredded green cabbage
- 1/2 cup mango julienned
- 1/2 cup jicama julienned
- 2 tablespoons cilantro chopped
- Juice of 1/2 lime
- 1/4 teaspoon chili powder
- Salt and pepper to taste
- For the tacos:
- 4-6 collard leaves
- 1/2 teaspoon paprika
- 1/4 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 pound white fish such as snapper or halibut
- 1 avocado thinly sliced
- Make the mango-jicama slaw by combining the cabbage, mango, jicama, cilantro, lime juice, chili powder, salt and pepper in a medium sized bowl. Set aside.
- Fill a bowl with ice water and set aside. Blanch the collard leaves for about 20 seconds in boiling water, then immediately transfer to the ice water bath to stop the cooking. Drain leaves and pat dry with paper towels. Lay flat and set aside.
- In a small bowl, mix together the paprika, cumin, chili powder, salt and pepper. Sprinkle liberally over both sides of fish. Preheat grill to medium-high. Oil the grill rack or use a grilling basket. Grill the fish until it is cooked through and easily flakes with a fork, about 3 to 5 minutes per side. Transfer the fish to a platter and separate into large chunks.
- Divide fish evenly among collard leaves and top each with mango-jicama slaw, avocado and any other desired toppings.