Fish Tacos on Homemade Collagen Cauliflower Tortillas

What’s for Dinner? How about FISH TACOS on homemade Collagen Cauliflower Tortillas!

Have you ever found yourself in front of your refrigerator thinking:

• what have I got?
• What can I make that’s healthy and quick?
• Uggggghhhh but NOT just another salad!

Well, that’s where I was earlier this week. As I looked around my kitchen and here’s what I had:

• CB Supplements Multi-Collagen Powder (duh)
• Frozen flounder (it had to have been 4 months old)
• A big a&@ bag of cauliflower rice (this as a staple for me)
• Shredded cabbage (½ a bag after I I had used the other ½ in a chicken salad earlier in the week)
• A few tomatoes
• An onion
• A lime
• Last bits of some greek yogurt

I thought, ‘I can make fish tacos and Collagen-infused Cauliflower Rice Tortillas with this!!!!’ I headed downstairs to Earthfare to pick up some organic cilantro and cage-free eggs for my tortillas. While I was there I took a look at the pre-made tortilla options to see if any of them would rival the nutrition in my homemade cauliflower version.

I came close to getting an almond flour version from Siete Foods. They were 100 calories and 8g carbs per tortilla (which ain’t bad!) but they were $8.50 a pack. So, I decided to stick with my economical plan for making some homemade collagen infused 70 cal, 1.8net carb, 8g protein no-additional-cost to me tortillas. (*also, you can double the recipe and freeze a few for next time!)

There are SO many benefits to taking additional collagen. Everything from shiny hair, a quicker work-out recovery time, to a healthy gut. But in ADDITION those benefits, there are so many fun Culinary benefits too! Collagen has a ‘flour-like’ texture, minimal flavor. natural ‘binding’ qualities that make it a PERFECT ingredient in recipes like this one. It keeps the ingredients bound together without significantly increasing carbs or calories ! #blesssssss.

Give this one a try and let us know how it goes! Tag @CBSupplements and we’ll share your story!

MORE FROM COLLAGEN COLLEGE™

Q&A: Tilapia vs Red Snapper Fish: Why our Multi Collagen Products use Both

Go to Article

Ingredients

Collagen Cauliflower Tortillas (yields 16 small tortillas)

• ½ Cup CB Supplements Collagen Powder
• 4 Cups Cauliflower Rice
• ½ Cup Mozzarella Cheese
• ⅓ Cup Parmesan Cheese
• 2 Eggs
• 1 tsp garlic powder, onion powder, cayenne, salt

Fish for Tacos

• 2 lbs Flounder other White Flakey Fish
• 1 tsp Cumin, Cayanne, Salt & Pepper
• 2 Tbsp Salted Grassfed Butter

Fish Taco Toppings:

• 2 Cups Shredded Cabbage
• 2 Medium Avocados (flesh cubed)
• ¼ Cup Cilantro Chopped
• 1 Diced Red Onion
• 4 oz Cotija Cheese
• 16 lime wedges for serving

Yogurt Drizzel

• 1 Cup Greek yogurt
• 2 Tbsp Lime Juice
• 1 tsp Garlic Powder
• 1-3 tsp Sriracha Sauce (its hot y’all
• 1 tsp Pink Hymalaian Salt (or to taste)

Instructions

Collagen Cauliflower Tortillas

1. Preheat oven to 375 degrees & line a baking sheet pan with either parchment paper or a reusable silpat mat.
2. Microwave (in bag or bowl) Cauliflower for 3-6 min (until tender) and let cool slightly.
3. Place cooked cauliflower into food processor and pulse until fine like flour.
4. Add cheese, eggs, and spices, and pulse until ‘dough- like’ consistency.
5. Scoop out ⅛ cup at time, place on parchment-linked baking sheet, carefully pat out circles the size of small tortillas. The thinner you make them the more crispy they will be. *be sure there are no holes, as it will mean your toppings will fall out…cuz…ya’ know…holes.)
6. If freezing them for later, bake for 12 min. And then let them cool and store between two sheets of parchment paper in a freezer safe bag. To reheat just set the oven at 375 and cook for 4 min, add toppings and cook for another 4-5 or until ingredients are melted.
7. If using them immediately, just flip them, and bake for another 4-5 min.
8. Pull them out and let cool before using them for serving

Fish

1. If cooking from frozen, thaw in a bath of warm water (5 min)
2. Preheat oven to 375 degrees.
3. Line a large baking sheet with parchment In a small dish, mix cumin, cayenne, salt and black pepper sprinkle over both sides of fish.
4. Add equal parts butter to top of fish
5. Bake for 20-25 min
6. Pull out, and let cool slightly, then tare or cut into small pieces for serving.

Yogurt Drizzle

1. In a small bowl, combine Greek Yogurt, Sriracha, lime juice, garlic powder, salt, pepper until desired heat/saltiness is satisfied. ( i like it hot and a little on the salty side)
2. Spoon into empty squeeze bottle with a tip, OR put in ziploc bag and snip the tip to drizzle your dizzle.

Recipe Tips

Assemble: Start with fish, layer cabbage, onions, avocado, cilantro, and top with cheese, yogurt drizzle, and a squeeze of lime.