Collard Green Tacos
Collard Green Tacos have perfectly seasoned ground turkey (or beef) cooked with red pepper and chiles, then wrapped in a collards leaf. And this is delicious with avocado and a squeeze of lime! Use Lettuce Wraps to see more recipes like this one!
Before I tell you about these delicious Collard Green Tacos, let me ask how you feel about collard greens. They’re something I never cooked with before I was a food blogger, and then they got on my radar with Hopping John Soup and I discovered I really liked the slightly sweet flavor of collards. Since then I’ve made only three recipes with collards, but thoroughly enjoyed them all.
Then I started to see collard greens used to wrap around various fillings; think of it as a more nutritious version of a lettuce wrap. Oh yes, I loved this idea and when I was cooking with my nephew Jake recently we let our creative cooking imagination go wild and these collard green tacos were the happy result. We used ground turkey for the meat, but you can definitely make this with ground beef if that’s your preference.
Jake and I both loved the flavors in these spicy collard wrap tacos, and I hope this recipe will work for people who want a more nutritious taco option, and these tacos are low in net carbs. If you’ve never tried collard greens, this recipe might inspire you to give them a try, but you could definitely serve the spicy turkey or ground beef mixture over lettuce too if there are family members who turn their nose up at the idea of collards. Use Lettuce Wraps to see more recipes like this one!
How to Make Collard Green Tacos:
(Scroll down for complete recipe with nutritional information.)
- Collard greens are sold in a bunch; photo of these beautiful organic collards from Josie’s Organics.
- Cut off the thick stems and discard and pick 8 of the best leaves for the wraps.
- Slice up two more collard green leaves to go into the filling.
- Dice up red bell pepper and saute in a little oil until it’s tender-crisp.
- While red pepper cooks, dice the avocado and toss with lime juice.
- Remove the red pepper from the pan, add more oil as needed, and cook the ground turkey (or beef).
- Then add the diced green chiles, taco seasoning, Spike Seasoning (affiliate link) and water and let cook until the water has almost all evaporated.
- Add cooked red peppers and chopped collards and cook about 3 minutes more.
- To eat, put one-eighth of the meat mixture inside a collard leaf and top with some of the avocado.
- Serve with more cut limes to squeeze on at the table, which I didn’t manage to get into the photo!
More Lettuce or Collard Wraps You Might Like:
Low-Carb Lettuce Wraps
The BEST Instant Pot Lettuce Wraps ~ Slow Cooker or Pressure Cooker
Turkey Picadillo Lettuce Wraps
Asian Lettuce Cups with Spicy Ground Turkey Filling
The BEST Slow Cooker or Instant Pot Lettuce Wraps ~ Slow Cooker or Pressure Cooker
- 1 large red bell pepper, diced medium
- 10 large collard greens, divided
- 2 avocados, diced into chunks
- 2 T fresh-squeezed lime juice (see notes)
- 1 lb. lean ground turkey (see notes)
- 1 T olive oil (divided)
- one 4 oz. can diced green Anaheim chiles
- 1 T Kalyn’s Taco Seasoning or your favorite brand
- 2 tsp. Spike Seasoning (see notes)
- 1/2 cup water
- additional cut limes to squeeze on at the table
- Trim and wash 8 large collards leaves and pat dry with paper towels.
- Slice up 2 more collard leaves (removing the stems if they’re large) and coarsely chop the sliced collards.
- Dice up the red bell pepper into pieces about 1/4 inch square.
- Heat 2 teaspoons olive oil in a frying pan over medium heat and saute the red pepper until it’s tender-crisp, about 4 minutes.
- Remove seed from avocados, dice the avocado and toss with with lime juice.
- Remove the red pepper from the pan and set aside, add one tsp. more oil as needed, and cook the ground turkey over medium-high heat until it’s nicely browned, breaking apart with a metal turner as it cooks.
- Then add the diced green chiles with juice, Kalyn’s Taco Seasoning, Spike Seasoning (affiliate link), and water, stir together gently, turn heat to medium-low, and let the mixture cook until the water has almost all evaporated.
- When most of the water is gone, add the cooked red peppers and chopped collards and cook about 3 minutes more, until the collards are slightly wilted.
- To serve, fill each collard leaf with about one-eighth of the turkey mixture and top with some diced avocado.
- Serve with some cut limes to squeeze on at the table.
Amount Per Serving: Calories: 312Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 59mgSodium: 550mgCarbohydrates: 22gFiber: 14gSugar: 3gProtein: 23g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Collard Green Tacos would be great for any phase of the original South Beach Diet or Low-Carb eating plans, and they’re also dairy-free. For low-carb diet plans you might prefer higher-fat ground beef for this recipe, but all the ingredients are relatively low in carbs.
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.