Baja Fish Tacos Recipe

This Baja Fish Tacos recipe by Chef Rizan Zalani (Group Executive Chef, Little Farms) sees crispy fish tucked into warm corn tortillas and layered with lettuce, punchy sriracha aioli and a mango-pineapple pico de gallo.

Ingredients (Serves 6)

• 16 soft 4-inch corn tortillas
• 100g chopped Romaine lettuce
• 6 lime wedges For the sriracha aioli
• 500g Japanese mayonnaise
• 300g Sriracha chilli
• 1 lime juice and zest
• 5g fine sea salt For the breaded fish
• 6 pieces of seabass or any white firm fish fillet (approx. 50g each)
• 100g plain flour
• Fine sea salt and crushed black pepper, to season
• Japanese breadcrumbs, to coat
• 50g water

For the mango and pineapple pico de gallo

•  1 mango, diced
•  ½ pineapple, diced
•  ½ Spanish onion, diced
• 1 Rosa tomato, cored and diced
• 30ml extra virgin olive oil
•  5g salt
• 3g crushed black pepper
• 1 lime, zest and juice
• 5g coriander chiffonade (coriander chopped into very fine ribbons)

Method

1. For the sriracha aioli, combine all the ingredients in a mixing bowl until smooth. Chill until ready to use.
2. For the mango and pineapple pico de gallo, mix all the ingredients in a bowl and refrigerate.
3. To prepare the fish, whisk together the plain flour and water to form a batter, then season with salt and black pepper. Dip each fillet into the batter, ensuring it is fully coated, then coat generously with Japanese breadcrumbs. Fry in a preheated fryer at 180°C for about 5 minutes, or until golden and crisp.
4. Lightly toast the tortillas on a skillet.
5. To assemble, place each tortilla on a plate. Top with chopped lettuce, crispy fish, a spoonful of sriracha aioli and the mango-pineapple pico de gallo.
6. Serve with a lime wedge on the side

Chef Rizan says:

“Great tacos are all about contrast – crispy, creamy, fresh and zesty in one perfect mouthful.”

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This tacos recipe featured in the April 2026 issue of Expat Living magazine. You can buy the latest mag or an annual subscription, or read the digital version for free now.

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