Tuna Tacos with Fried Avocados

Tuna Tacos with Fried Avocados

Serves: 2
Cooking Time: 5 min
Preparation: 30 min
Level: Easy 

recipe and photos by rachel prieur bherer

These unbelievably good tuna tacos are meant to be eaten with friends, and a good summer lemonade (or any other desired cold drink). Plus, the fried avocados will surely be a new favorite of yours!


  • 1 pack of yellowfin tuna poke cubes, from Maillard
  • 1 tbsp of mayonnaise
  • 1 tsp of sambal oelek
  • 1 tbsp of fresh cilantro, chopped
  • 6 small corn tortillas (6 inches) for the store
  • 3 leaves of romaine lettuce, chopped
  • 2 ripe avocados
  • 30 ml of flour
  • 1 egg
  • 1 cup of panko
  • 1 cup of canola oil, for frying
  • 2 green onions, chopped
  • 1 lime


  1. Slice the avocados to thick strips and put to freezer for 10 minutes.
  2. In a bowl, mix the tuna, the mayonnaise, the sambal oelek and chopped cilantro. Salt and pepper to taste.
  3. Take the avocados out of the freezer, coat in flour, beaten eggs and panko, in that order.
  4. Preheat the canola oil to a temperature of 350°F (or use a fryer). Fry the avocados 3 to 5 minutes or until they are golden brown. Salt and pepper when out.
  5. Sear the tortillas in a non-stick pan, 30 seconds on each side, at high heat.
  6. Spread the tortillas in a plate. Prepare the tacos with the tuna mix, the avocados and the lettuce.
  7. Garnish with lime wedges and green onions.

tuna tacos

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