This recipe is very tasty and fun served in shells made of collard greens instead of corn or wheat tortillas. Of course, the traditional shell can be used, but give the collard greens a try, you just might like them!!! Collard greens are a staple in southern cuisine. They have a well-documented cholesterol lowering affect and are rich in Vitamins A & K. As a cruciferous vegetable, it also works to prevent cancer. This dish is great served with the tomatilla salsa posted previously.
Makes 8 Tacos
1 Tablespoon olive oil
Juice of one lime (less can be used as well)
3 Chipotle peppers in adobo sauce, minced (you can also use chili powder if you don’t like the flavor of chipotle)
1 Teaspoon sea salt
1 Pound medium shrimp peeled and deveined or 1 package tempeh
8 Collard leaves
1 Recipe tomatillo salsa (optional)
Wash and cut the stem (not the vein) off of the collard greens. Set aside.
Mix the olive oil, lime, chipotle (or chili powder) and salt in a large bowl. Add the shrimp or tempeh and toss to coat. Grill the tempeh until heated through, or the shrimp until translucent, about 1 1/2 to 2 minutes on each side.
Fold collard greens in half and fill with the shrimp or tempeh. Top with salsa, avocado, and/or tomato (or all three!) and enjoy!
*Note: if not using the salsa, you might want to add some minced onion to your shrimp prior to grilling them
Post by Michelle
Photo credit: localfoodlust.com