amaranth |

It’s already been 8 days since spring officially started, and oddly enough I spent most of my weekend curled up with a book and a glass of wine, reading by the window because there was hardly any sun, and it poured cats and dogs most of saturday and all of sunday. Not that I’m complaining, rainy weather is my favourite kind. In my opinion, summer is a month (or two) too long here in Mexico. But spring is my second favorite. Because spring means seafood, rosé and sunny terraces. And light dresses and a friendly sun, not a scorching-I-feel-menopausic-one. And that’s exactly why I prepared this recipe for the weekend, because it’s the perfect meal to enjoy on this time of the year. It’s fresh, mexican, delicious, and healthy.
I’ve raved about amaranth as a substitute for breading before, right here, and this time I won’t do it again. Instead I’ll rave about the colourful, yummy combination that’s purple cabbage, with avocado, cilantro and different favoured tortillas. But as if all of those together weren’t enough, why not top it off with a scrumptious spicy mango sauce? Still not enough? Then a second, creamy labneh and cilantro dressing will make absolutely everyone happy. You can dress your tacos with either of the sauces, or as one of naughty guests did, mix them both in the same taco! However you eat them, make sure you have plenty of tortillas, because you’ll probably end up having one too many tacos. (As is usually the case with tacos, of any kind)
Recipe after the jump.

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Wawi – Isn’t that a cute word? It is what the huichol or Wixarikas, the indigenous people of western central Mexico, call this lovely grain. It is my favorite to croute things in. This plant, of a sacred quality to the prehispanic peoples of Mexico, can endure drought, thus providing them with food even when corn died due to lack of water. Through a long process, they managed to produce an abundance of the white seeds, and then “pop” the result into those little grains, which make them easier to digest and easier to get at all the proteins.

Now imagine fish sticks coated in this delicious grain, which not only absorbs less fat when frying, it’s also incredibly rich in flavor and nutrients, such as A, B, C, B1, B2, B3 vitamins, calcium, iron, phosphorus and folic acid. It contains much more protein than other cereals; twice as much as rice, and over 70% more than wheat. And imagine those fish stick sitting on top of a delicious broccoli, wilted arugula, and goat cheese salad. Sounds delicious and nutritious? On to the recipe then (It’s quick and easy, too!):

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