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Collard Green Grilled Fish Tacos

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.