Fish tacos conjure images of deep-fried and battered fish fillets served with mayonnaise-laden coleslaw. But it doesn’t have to be so: Pan-fried tilapia, wilted dandelion greens and whole-grain amaranth make a healthy but tasty filling for this version of a fish taco that’s light enough for summer, and tasty enough to stand up to any SoCal (or Brooklyn) taco shop:
Tilapia and Dandelion Green Tacos
1 bunch dandelion greens
½ medium onion, diced
½ bulb garlic, chopped½ cup grapeseed oil
2 tilapia fillets
½ cup amaranth
2 sprouted grain tortillas
ground black pepper
crush red pepper
Dandelion Greens: Bring medium pot of salted water to boil. Cut dandelion greens from roots and cut leaves into 2-inch sections. Wash greens. Place washed, cut-up greens into boiling water and cook until leaves are tender, about 10 minutes on medium heat. When greens are tender (but not mushy), remove from stove, drain and run under cold water to halt the cooking. Heat ¼ cup grapeseed oil in skillet on low. Add onion and garlic and sautee on medium-low heat to desired level of brownness. Add drained dandelion greens to skillet with onions & garlic. Add a dash or two of crushed red pepper, fennel seeds. Stir everything together and let simmer.
Amaranth: Combine ½ cup amaranth grain with 1 ½ cups water. Bring to boil. Reduce heat and cook 20-30 minutes, stirring occasionally. [Be careful not to overcook or you’ll end up with a sludgy amaranth porridge.]
Tilapia: Heat ¼ cup grapeseed oil in wide, shallow pan on medium heat. Add tilapia fillets. Squeeze ½ lime over fish. Flip fillets after about 5 minutes, and squeeze other ½ lime over fish. When fish is cooked through, use spatula to cut fillets into small, square-ish pieces. Add sea salt and crushed black pepper. Sautee about another five minutes.
Tortillas: Heat tortillas (I use Ezekiel-brand sprouted grain tortillas, but any will do, obviously) directly over burner for about 30 seconds on each side.
To serve: Distribute mix of dandelion greens and onions onto tortillas. Add tilapia chunks, and top with a few spoonfuls of amaranth. Fold into a taco/burrito, and enjoy.