Cut away the tough stems of the collard green leaves, and gently break the remaining stem to make the leaf more flexible.

Mix marinade ingredients together and brush onto the collard leaves. Cover and refrigerate overnight.

Place taco meat ingredients in food processor and pulse until particles resemble burger. Set aside.

Place macadamia cheese ingredients into blender and blend until smooth.

Spread some of the cheese over a prepared collard leaf. Add walnut taco meat in the middle. Add lettuce, tomato, avocado, onion and jalapeño.

Tuck in edges and roll up. Serve fresh.

* Walnut taco meat can be put in the dehydrator and used as a crumble over salads.