Collard Fish Tacos

The collard greens have been growing great in the garden, but in the middle of summer, I find I'm not as much in the mood for the cooked greens dishes that they're often used for. Luckily a fresh collard leaf is sturdy, crunchy, mild, and tasty, making it a great vehicle for little wraps. Here's a new favorite:

Ingredients
Cooked white fish (I just steamed this one until it turned flaky)
Green Salsa (In my case, tomatillos from the garden blended with lime, cilantro, and a little garlic)
Thin-sliced cucumbers
Thin-sliced radishes
Guacamole (mashed avocados with cilantro and lime, or your favorite style)
Shredded Cabbage Salad (shredded cabbage dressed with white vinegar, olive oil, salt, caraway seeds, and paprika)
Fresh collard leaves (broccoli leaves will also work fine for this if you have broccoli growing in your garden)

This is a dish that's much more fun to make with a mandoline.

Heap up the ingredients on the collard leaf, taking care not to overload it. Here I thought about adding a pickle to the mix.

Fold up the collard leaf like a taco or a burrito. It will be quite small, almost bite-sized.

I decided that the pickle competed with the green salsa rather than complementing it, and replaced it with a drizzle of sriracha, which was the right decision.

You can assemble a whole plateful of these and store them in the fridge; the collard leaf won't get soggy. And then you can use all your chopped-up vegetable ingredients in salads. Great summertime meal for a lazy person.