Easy Salsa Fish Tacos
Fish tacos don’t have to be complicated. This is the easiest recipe you’ll find. You don’t need to be an experienced cook to make these salsa fish tacos at home. If you want, you can even make the fish ahead as a freezer meal. Then you can just cook it when needed and add your toppings. It doesn’t get any easier than that! 
In our house, it doesn’t have to be a Tuesday for us to eat tacos. We are big fans. If it’s got “taco” in the name, we’re in! Whether it’s Salsa Verde Chicken Tacos, Fish Tacos with Mango Salsa, or even Taco Sloppy Joes, the kids flock to the kitchen at the mention of the name.
Easy Salsa Fish Tacos Recipe:
Ingredients:
- 3-4 tilapia or cod fillets
- salt and pepper
- 1 1/4 cup salsa (your favorite kind)
- 1/2 cup crushed pineapple
- 1-2 cloves garlic, minced
For serving:
- hard taco shells or flour or corn tortillas
- taco toppings (see suggestions below)
Assembly instructions:
- Place the fish fillets in a large resealable freezer bag.
- In a small mixing bowl, stir together the salsa, crushed pineapple, minced garlic, and seasonings.
- Pour sauce over the fish.
- Remove the excess air from the bag, seal, and freeze.
Cooking instructions:
- Thaw. Bake in a 350° oven for 10-12 minutes or cook on the stovetop in a skillet until the fish flakes easily.
- Serve in tacos with other toppings.
If you don’t like pineapple, skip it. This recipe is very forgiving. 
Fish taco topping suggestions:
- cabbage or coleslaw
- diced tomatoes
- sliced green onions or minced purple onions
- mango salsa (one of my favorite fish taco toppings)
- more of the salsa you used in the recipe
- pico de gallo
- jalapeños or serrano peppers, finely diced
- cilantro
- lettuce
- avocados or guacamole
- Cotija cheese
- black beans
- corn
- hot sauce
- chipotle mayo
- fresh lime wedges
- 3-4 tilapia or cod fillets
- salt and pepper
- 1 1/4 cup salsa
- 1/2 cup crushed pineapple
- 1-2 cloves garlic minced
- hard taco shells or flour or corn tortillas
- taco toppings see suggestions below
-
Place the fish fillets in a large resealable freezer bag.
-
In a small mixing bowl, stir together the salsa, crushed pineapple, minced garlic, and seasonings.
-
Pour sauce over the fish.
-
Remove the excess air from the bag, seal, and freeze.
-
Thaw.
-
Bake on a cookie sheet in a 350° oven for 10-12 minutes or cook in a skillet on the stovetop until the fish flakes easily.
-
Serve in tacos with other toppings.
Fish taco topping suggestions:
cabbage or coleslaw
diced tomatoes
sliced green onions or minced purple onions
mango salsa (one of my favorite fish taco toppings)
more of the salsa you used in the recipe
pico de gallo
jalapeños or serrano peppers, finely diced
cilantro
lettuce
avocados or guacamole
Cotija cheese
black beans
corn
hot sauce
chipotle mayo
fresh lime wedges
If you’re a fan of Mexican flavors, you might also like these freezer meal recipes:
