Recipe of the week: Tacos

Collard Wrap Tacos with Citrus Slaw & Baja Tofu Tacos
(GLUTEN FREE / DAIRY FREE)
Collard Wrap Tacos with Citrus Slaw
Collard Wrap Tacos with Citrus Slaw. I love tortillas as much as the next person. Actually, I take that back. I probably love tortillas more than the average person, but today I’m ditching them to wrap taco-like things with green wraps instead. This lightened-up “taco” recipe is inspired by these gorgeous collard greens that were in my Farmhouse box a little while ago. How pretty are they??
Collard Wrap Tacos with Citrus Slaw
Along with local oranges, a chunk of red cabbage, a few limes, and an avocado, I made a brighter, healthier version of fish tacos. The collard greens make delicious wrappers, but the key is to blanch them a little bit first. By dipping them in boiling water for about 10 seconds and putting them in an ice water bath, they soften and become a little less bitter in flavor.

Instead of a sour cream type of sauce, I served these with my go-to creamy sauce that’s made out of sunflower seeds. I also added chipotle spices for a little kick. I should also mention that you can use any protein you like here – I often make these with seared tofu (from this recipe) or tempeh (from this recipe).
Collard Wrap Tacos with Citrus Slaw
Serves: serves 3 to 4
Ingredients
  • 6 to 8 medium collard leaves
  • 2 cups shredded red cabbage
  • 2 small oranges, segmented, plus remaining juice
  • 2 scallions, chopped
  • juice and zest of 1 lime, plus lime wedges for serving
  • sea salt
  • cooked protein of choice* (see note below)
  • 1 avocado, cubed
  • chopped cilantro
creamy chipotle sunflower sauce:
  • 1¼ cups sunflower seeds
  • 1 cup water
  • 1 garlic clove
  • 1 tablespoon white wine vinegar
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon sea salt
  • chipotle paste or powder, to taste
Instructions
  1. Make the chipotle sun cheese: In a blender, puree the sunflower seeds, water, garlic, vinegar, lemon juice, salt and chipotle paste or powder. Taste and adjust seasonings. Chill until ready to use.
  2. In a medium bowl, mix together the shredded cabbage, orange segments, any juice you can squeeze out of remaining orange rinds, scallions, lime juice, lime zest, and a few generous pinches of salt. Chill for at least 10 minutes, or until ready to use. Taste and adjust seasonings just before you serve.
  3. Prepare a medium pot of salted boiling water and a large bowl of ice water. Dip the collard leaves one at a time into the boiling water for 10 to 20 seconds until they turn bright green. Remove and immediately immerse into the ice water to cool for about 15 seconds. Place on papers towels to dry. Repeat with the remaining collard leaves. Before assembling, trim off the coarse part of the stem.
  4. Assemble the wraps with the protein of your choice, the cabbage slaw, avocado and cilantro. Serve with the chipotle sun cheese and additional lime wedges.
Notes
If you use tempeh, use the cooking method from this recipe.

If you use tofu, use the cooking method from this recipe
If you use fish, drizzle tilapia with olive oil, a pinch of paprika, salt and pepper, and bake in a 350 degree oven for about 8 minutes, or until it flakes with a fork.
Baja Tofu Tacos.
Taco Tuesday just got better and it's because of these Baja-style tacos. Tofu is marinated in an umami sauce before being coated with a cornmeal coating and baked until crispy. It's then wrapped in a soft tortilla with crunchy cabbage, creamy avocado, and a garlicky lime sauce. Top with Sriracha if you like things spicy.

BAJA TOFU TACOS [VEGAN]

INGREDIENTS

FOR THE TOFU MARINADE:

  • 1/2 14-ounce block extra firm tofu
  • 2 cups water
  • 1/4 cup soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 clove garlic, finely minced
  • A pinch of red pepper flakes

FOR THE TOFU COATING:

  • 1/4 cup cornmeal
  • 1/4 cup flour
  • 2 teaspoons Old Bay seasoning
  • A pinch of salt

FOR THE SAUCE:

FOR THE TACOS:

  • 2 cups shredded cabbage
  • 1 avocado, sliced
  • 6 tortillas

PREPARATION

  1. Press tofu to get out any extra liquid. Slice in half, and then slice one of the halves into 1 1/4-inch thick pieces. Slice each of those pieces into three, ultimately ending up with 12 pieces.
  2. In a shallow dish, whisk together water, soy sauce, vinegar, garlic, and red pepper flakes. Add tofu and let marinate for at least a few hours.
  3. Preheat oven to 425°F.
  4. In a medium bowl, add cornmeal, flour, Old Bay seasoning, and salt. Mix until incorporated. Line a baking sheet. One at a time, remove the tofu pieces from the marinade and coat with the cornmeal mixture. Spread out pieces on baking sheet and bake for about 25 minutes, until coating has lightly browned.
  5. Meanwhile, Add mayonnaise, yogurt, lime juice, onion, garlic, Sriracha, cumin, pepper, and salt to a food processor. Pulse until smooth. Add cilantro and pulse for a few seconds. If the mixture is too thick for drizzling, cut with a tablespoon or two of water.
  6. To assemble the tacos, Add cabbage, a couple slices of avocado, the tofu, then the sauce on a grilled tortilla.

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AUTHOR & RECIPE DETAILS


photo
I’m Annessia Maillet, one half of vegan recipe and lifestyle blog, Cruelty Free Family. I live in Fredericton, New Brunswick, Canada, where I spend my days peacefully parenting my three kiddos and cooking up vegan grub. I'm Beth DeCarlo. I live in Orlando, Florida, where I co-own Valhalla Bakery, a vegan bakery where I literally get to work as a vegan dessert taste tester. Annessia and I created Cruelty Free Family to share our vegan recipes.