Remove and de-rib the collard stems (this means using a small sharp knife to carefully shave off the bumpy vein that runs down the center of the leaf to yield a nice flat surface that is easy to fill, fold and munch).
Salt the fish filet, coat it in coconut oil and add a little chopped garlic (optional); grill and squeeze lime juice at the end (Optional: marinate seafood or meat ahead in salt, coconut oil, garlic and lime juice)
Lay down a prepared collard leaf on a clean surface.
Fill with fish, grated and/ or cooked veggies, salsa, cilantro, onion, avocado or guacamole and any optional ingredients.
Fold the collard leaf in half and eat like a taco! Have a napkin handy. Drips are part of the fun!
