Tuna is one of the most nutritious and versatile ingredients for making creative recipes. The crunchy and  flavorful texture of this dish is a great choice as an entry, snack or main course.


Tuna fish tacos




  • 2 pieces of tuna fish (vacuum packed and frozen)
  • 1 tablespoon paprika or sweet pepper
  • 1/2 teaspoon ground cumin
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 150 grams amaranth flour (3 cups)
  • 1 1/2  tablespoon ground oregano
  • 1/2 cup soy with lemon juice
  • 4 cup vegetable oil (16 oz)
  • 1 avocado, sliced or small cubes
  • Salt
  • Pepper
  • Flour or Corn tortillas



  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 tuna tacos! 

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