Luke’s fish tacos

Luke's fish tacos

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  • 4
  • Easy
  • 20 minutes
  • 15 minutes
  • Springfield Wild Yeast Chardonnay 2010


  • 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.

Luke Dale-Roberts Recipe by: Luke Dale-Roberts
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Considered a foodie visionary by most, Luke Dale-Roberts is the mastermind behind SA's number one restaurant, The Test Kitchen, as well as The Pot Luck Club.

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