Baja Fish(less) Tacos with Pineapple Salsa

Baja Fish (less) Tacos with pineapple salsa and mayo

If you haven’t tried banana blossom fish yet, you really should: my favourite way to enjoy banana blossom is crispy Baja Fish(less)Tacos with Pineapple Salsa. All the elements of this dish are all easy to make and the tortillas, pineapple chilli salsa, and lime mayo can be prepared ahead of time, but fry the fish(less)fillets just before serving.

If preparing all together:

  1. Make your batter and let it rest.
  2. Prepare the lime mayo and the pineapple chilli salsa.
  3. Make the tortillas and keep warm wrapped in a clean towel in a low oven.
  4. Batter and fry the banana blossom fish fillets.
  5. Assemble.
a cutting board with crispy baja fish(less) tacos , pineapple salsa and a drizzle of lime mayo with sides dishes of mayo and curtido

Serves 4-6

 Pineapple Salsa


  • ½ diced ripe pineapple (approx 2 cups)
  • 1 cup quartered cherry tomatoes
  • ½ finely diced red onion
  • zest and juice of 1-2 limes
  • 1-2 mild green chillis or jalapenos, seeded and diced
  • 1/2 cup finely chopped fresh coriander to taste.




Toss the red onion through the lime zest and juice.

Add the pineapple, quartered cherry tomatoes, and chilli then mix finely chopped fresh coriander through the salsa and taste then season if needed.

Refrigerate in a sealed container until serving, this salsa will keep for up to 5 days in the fridge. If making ahead add the coriander just before serving.

Baja Fish(less) Fish 

makes 12 -16 mini fillets


  • 510g/18oz can banana blossom in brine, drained
  • ½ cup cornstarch for dusting
  • 1-2 tbsp ground nori
  • ¼ tsp sea salt.

Gluten-Free Batter

  • 1 1/3 cup sparkling water
  • 1 tsp baking powder
  • 2 tsp dried chilli flakes
  • 1 tsp ground cumin
  • ½ tsp garlic powder
  • ¼ tsp ground white pepper
  • 1 tsp sea salt
  • ¾ cup chickpea flour plus extra for dusting.
  • ¾ cup gluten-free flour.


Place dry ingredients into a bowl or blender, add sparkling water and whisk/blend until smooth. Let the mixture rest for 30 minutes.

While the batter is resting, prepare the banana blossom by cutting each piece lengthwise, then cut each length into 2 or 3 pieces on a diagonal. Keep the layers of blossom petals in piles.

In a separate bowl, mix the cornstarch, nori, and sea salt. Coat each fish(less) fillet in the cornstarch mixture.

Heat a deep fryer to 170ºC /325ºF, or fill a heavy-based pan with enough oil to cover your fish(less) fillets.

Dip floured fish(less) fillets in the batter, and fry until either fry until golden then keep warm in the oven till serving, or lightly fry, then drop back in the fryer to complete cooking just before serving.

Fresh Corn Tortillas

If you aren’t lucky enough to live somewhere where you can buy fresh corn tortillas, homemade definitely tastes best.


  • 1 ½ cups masa harina
  • a pinch of salt
  • 1 cup warm water plus extra if needed.


In a mixing bowl, combine salt and masa harina. Pour in the cup of warm water and mix until it forms a ball.

The dough should be soft and slightly wet. If you can’t roll the dough into smaller balls without cracks appearing around the edges, add a little water at a time until you can.

Roll into 30g (golf ball sized) balls. You should get at least 14 balls

Keep balls covered with a damp cloth in the fridge until you are ready to press them.

Press each ball into a tortilla, either in a tortilla press or by placing the ball between 2 layers of clingfilm or a firm plastic bag on a flat work surface, rolling with a rolling pin or flattening with a heavy pan. Each tortilla should be about 12cm in diameter.

To cook the tortillas, pre-heat a griddle or heavy-based pan until hot.

Cook tortillas on each side until lightly browned and air pockets form: about 30-60 seconds. Keep warm until serving or wrap in a clean towel and keep in an airtight container and gently warm before serving.

If you want to press them ahead of time, store with a layer of greaseproof paper between each tortilla and cook to order

To make your Baja Fish(less) Tacos with Pineapple Salsa

Take fresh warm tortillas

Add your favourite shredded salad leaves – shredded lettuce and/or red cabbage, sauerkraut or curtido are also delicious

Sprinkle with pineapple chilli salsa

Layer 1 or 2 mini Baja fish(less) fillets

A drizzle of lime mayo – add the zest of lime and some lime juice to your favourite egg-free mayonnaise, or make your own

For an extra chilli hit – dust with your favourite chilli powder or diced jalapenos

This recipe was first featured here  and also in Vegworld

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.