Luke’s fish tacos
You must be logged in to favorite a recipe.Login
Thanks for your rating!
You must be logged in to rate a recipe. Login
- Luke Dale-Roberts
- 4
- Easy
- 20 minutes
- 15 minutes
- Springfield Wild Yeast Chardonnay 2010
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Ingredients
- 6 springroll wrappers (cut into 6 cm x 3 cm rectangles)
- Vegetable oil, for frying
- 200 g yellowtail fillet, trimmed and thinly sliced
- 2 limes, juiced
- 1 avocado, diced
- 250 g refried black bean paste
- 1 avocado, diced
- 1 t sambal oelek or chilli paste (optional)
- ½ cup crème fraîche
- 1 red onion, finely diced
- 8 sprigs coriander
- 1 jalapeño chilli, sliced
Cooking Instructions
Deep-fry the springroll wrappers in the oil at 170°C until crispy. Drain on kitchen paper.
Slice the yellowtail and drizzle with the lime juice.
Spread a layer of refried beans onto a springroll wrapper. Top with avocado, sambal oelek or chilli paste (if using), crème fraiche, red onion, coriander and the chilli.
Top with another springroll wrapper. Repeat using the remaining springroll wrappers, adding the fish in alternate layers, to form a tower.
Comments