AMARANTH TUNA FISH TACOS

Popped amaranth, in combination with tuna which is one of the most nutritious and versatile ingredients for making creative recipes, lets us make a crunchy and flavorful dish which is a great choice as an entree, snack or main course.

Amaranth is an ancestral superfood with over 3,000 years as a wheat alternative. It is a nutritious superfood rich in protein, fiber and antioxidants. Regarded by the World Health Organization as a solution to malnutrition and world hunger.

We are engaged in creating a sustainable environment. Every purchase contributes to Amaranthy’s effort to improve the health, economic and social conditions of native communities in the state of Oaxaca, Mexico. We assist and support a nonprofit organization that teaches the life cycle and harvest of amaranth, benefiting communities of the Central Valley of Oaxaca with a healthy, nutritious food and a sustainable business model for sales and distribution of the amaranth they grow and harvest.

INGREDIENTS:

• 2 pieces of tuna fish (vacuum packed and frozen)
• 1 tablespoon paprika or sweet pepper
• 1/6 tablespoon ground cumin
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 5.3 ounces amaranth flour*
• 1 1/2  tablespoon ground oregano
• 1/2 cup soy with lemon juice
• 4 cups vegetable oil (16 oz)
• 1 avocado, sliced or small cubes
• Salt
• Pepper
• Flour or Corn tortillas

 *simply put the popped amaranth from your Amaranthy bag into the blender to make the flour.

PROCEDURE:

1. Blend the amaranth until flour consistency is obtained.
2. Allow the tuna fish to be defrosted 50% without removing the bag. They can be changed from the freezer to the refrigerator the night before or soaked in water at room temperature a few minutes before.
3. Remove from the bag and cut the tuna into small cubes of similar size.
4. Add soy and lemon juice in a bowl and marinate the tuna cubes for 10-15 minutes.
5. Drain the tuna in a strainer after marinating time.
6. Add amaranth flour, paprika, cumin, garlic powder, oregano, salt and pepper in a bowl.
7. Pass the tuna cubes through the flour mixture until completely covered.
8. Remove excess flour with a strainer. The result is a light, lump-free layer.
9. Heat the oil for about 15 minutes should be very hot before use.
10. Fry tuna fish in portions for 2 minutes and remove.
11. Serve hot in tacos with avocado and hot sauce.

Share with us your amaranth tuna fish tacos once you make it! Make sure to check out our other recipes too.