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Fried Albacore Tuna Fish Tacos

Canned Tuna Recipes

Fried Albacore Tuna Fish Tacos



Liven up your week with this Taco Tuesday recipe, featuring Bumble Bee® Solid White Albacore Tuna and a bright cilantro aioli sauce. This fried albacore tuna taco recipe will be the greatest thing to ever happen to you on a Tuesday. To lighten things up a bit, opt for Greek yogurt over mayo and baking the tuna instead of frying.

 

Prep Time: 40 minutes
Servings: 8 tacos

Ingredients

2 5-oz cans of Bumble Bee Solid White Albacore Tuna, drained
8 tortillas of your choice, we recommend corn
2 whole brown eggs
3 cups of breadcrumbs
1 clove of garlic, minced
1 cup canola oil, or vegetable oil for frying
1 cup of cilantro, chopped
1/2 of an avocado, you can save the other half as an optional garnish
1/3 cup of green cabbage, chopped
1/3 cup of red cabbage, chopped
1/4 cup of tomatoes, diced
2 tablespoons of lime juice
2 tablespoons of mayonnaise, substitute with greek yogurt for a healthy alternative
1 teaspoon of olive oil
1 teaspoon of cumin
1 teaspoon of chili powder
6 teaspoons of salt and pepper to taste, have it on hand and sprinkle accordingly


Directions

Make the sauce that will go over the tacos by blending together half of the lime juice, half of the cilantro, minced garlic, mayonnaise (or greek yogurt), and avocado in a food processor until the desired consistency. Add a little water if the sauce seems too thick. Season with salt and pepper to taste. Set aside when thoroughly mixed.

Start on the cabbage slaw by tossing red cabbage, green cabbage, tomato, olive oil, the other half of the cilantro, and lime juice together in a large bowl until everything is well coated. Season with salt and pepper to taste before setting aside. Time to make the tacos!

Portion out half of the bread crumbs in a shallow bowl for frying later. Mix together chili powder, cumin, eggs, tuna, salt, and pepper in a separate bowl. Add in the other half of the bread crumbs and mix until well combined. Form your tuna mixture into taco portions before placing them in the shallow bowl of breadcrumbs to coat before frying. Heat up the canola oil in a large skillet and carefully fry coated tuna strips until golden brown (about 4 minutes).

Assemble tacos by placing 1 or 2 fried tuna pieces on the corn tortilla before topping with cabbage slaw, cilantro aioli sauce, sliced avocados (from the other half of the avocado), and cilantro for garnish. Serve with some lime and enjoy!


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