Collard green wraps make this grilled fish tacos recipe one of the healthiest Mexican-inspired dinners around. Topped with a bright, crunchy, sweet mango-jicama slaw these are the light and healthy way to get your grilling on this summer! 

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This lightened-up  Low Carb Grilled Fish Tacos recipe ditches tortillas for healthy Collard Greens

Who’s ready for all the summer grilling? Maybe you’ve already started and I’m just a little late to the game…

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. Don’t get me wrong, I  love tortillas and used them on some of my other taco recipes, but today I’m ditching them to make a grilled fish tacos recipe using green collard wraps instead.  

I am partnering with Heineken today to bring you this healthy and low carb Collard Green Grilled Fish Tacos recipe.

How to make this Easy Collard Greens Grilled Fish Tacos recipe: 

For this healthy spin on a taco classic, 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 Mexican summer meal or 5 de Mayo feast that won’t weigh you down! That 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.

Now it’s time to grill your fish, and the perfect time to crack open a Heineken, if you ask me.

Tips for grilling fish for fish tacos: 

The perfect grilled fish tacos starts with impeccably fresh fish that is well seasoned and served hot off the grill.  In Mexico,  lean and flakey white fish fillets are typically used as they are mild in flavor, cook quickly and are relatively inexpensive. Any white fish will do. We used snapper, but cod, halibut or sea bass would work just as well. (More info in the tips section)

First off, fire up that grill to medium-high so that it’s ready to go when you put the seasoned fish on.

Now let’s talk about spices: While the grill is heating up, mix together a simple homemade fish taco seasoning made from paprika, cumin, chili powder, salt and pepper. Now, season your fish liberally with it. 

Alternatively, you can also drizzle the fish with some olive oil or fresh lime juice or orange juice before seasoning. Want to kick it up a notch? You can also marinate the fish with the spices and some oil for up to 30 minutes.

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.

How to serve Collard Green Grilled Fish Tacos: 

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!

More Fish Tacos Toppings you will love: 

• Chimichurri Yogurt 
• Tumeric Coconut Sour Cream 
• Pickled Onions
• Pineapple Salsa 
• Purple Cabbage
• Cilantro
• Pico de Gallo 
• Baja Sauce ( combine sour sream, mayo, lime juice, and sriracha with some cilantro, and honey, blend)

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!

Tips for making this recipe: 

• For fish, buy the freshest you can find—off the boat if possible. Or make friends with your local fishmonger. Freshness is more important than species. 
• You can buy boneless skinless fillets or even whole fish that is gutted and scaled.
• Popular kinds of white fish for fish tacos are halibut, tilapia, mahi mahi, snapper, cod, bass and cat fish.
• The easiest to grill are firmer-textured fish like grouper, mahi mahi, salmon, monkfish, arctic char, cod, swordfish, red snapper, halibut, tuna, and sea bass. Lobster and shrimp make excellent tacos, too. 
• If using a lean fish, remember that it will become dried-out if overcooked.

For more delicious tacos recipes: 

• Black Bean Cauliflower & Sweet Potato Tacos 
• Vegan Thai Curry Tacos
• Vegan Grain-free Tacos

Thanks for reading! To keep up with my kitchen escapades, follow me on Facebook, Instagram, Twitter, and Pinterest. If you make this Grilled Fish Tacos recipe, share it with the hashtag #LePetitEats!

5 from 1 vote

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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!

Course Appetizer, Main Course

Cuisine Mexican

Keyword 5 de mayo recipes, grilled fish tacos recipe, low carb tacos

Prep Time 25 minutes

Cook Time 10 minutes

Total Time 35 minutes

Servings 4

Calories 400 kcal

Author Denisse

Ingredients

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

Instructions

1. 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.

2. 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.
3. 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.
4. Divide fish evenly among collard leaves and top each with mango-jicama slaw, avocado and any other desired toppings.

Recipe Notes

• For fish, buy the freshest you can find—off the boat if possible. Or make friends with your local fishmonger. Freshness is more important than species. 
• You can buy boneless skinless fillets or even whole fish that is gutted and scaled.
• Popular kinds of white fish for fish tacos are halibut, tilapia, mahi mahi, snapper, cod, bass and cat fish.
• The easiest to grill are firmer-textured fish like grouper, mahi mahi, salmon, monkfish, arctic char, cod, swordfish, red snapper, halibut, tuna, and sea bass. Lobster and shrimp make excellent tacos, too. 
• If using a lean fish, remember that it will become dried-out if overcooked.