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Fish Tacos on homemade Collagen Cauliflower Tortillas Recipe
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Fish Tacos on Homemade Collagen Cauliflower Tortillas

Collagen has a ‘flour-like’ texture, minimal flavor, natural ‘binding’ qualities that make it a PERFECT ingredient in collagen recipes like this one. It keeps the ingredients bound together without significantly increasing carbs or calories!
Course: Main Course
Keyword: tacos
Servings: 16 Small Tortillas
Calories: 70kcal
Author: Christen Rodgers

Ingredients

Collagen Cauliflower Tortillas

  • 1/2 cup Unflavored Multi Collagen Peptides Powder
  • 4 cups Cauliflower Rice
  • 1/2 cup Mozzarella Cheese
  • 1/3 cup Parmesan Cheese
  • 2 Eggs
  • 1 tsp Garlic Powder, Onion Powder, Cayenne, Salt

Fish for Tacos

  • 2 lbs Flounder, or 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)
  • 1/4 cup Cilantro, chopped
  • 1 Diced Red Onion
  • 4 oz Cotija Cheese
  • 16 Lime Wedges for serving

Yogurt Drizzle

  • 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

  • Preheat oven to 375 degrees & line a baking sheet pan with either parchment paper or a reusable silpat mat.
  • Microwave (in bag or bowl) Cauliflower for 3-6 min (until tender) and let cool slightly.
  • Place cooked cauliflower into food processor and pulse until fine like flour.
  • Add cheese, eggs, and spices, and pulse until ‘dough- like’ consistency.
  • 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.)
  • 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.
  • If using them immediately, just flip them, and bake for another 4-5 min.
  • Pull them out and let cool before using them for serving

Fish

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

Yogurt Drizzle

  • 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)
  • Spoon into empty squeeze bottle with a tip, OR put in ziploc bag and snip the tip to drizzle your dizzle.

Assemble

  • Start with fish, layer cabbage, onions, avocado, cilantro, and top with cheese, yogurt drizzle, and a squeeze of lime.
    Fish Tacos on homemade Collagen Cauliflower Tortillas