Freezer Meals 101

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 favourite 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: 

1. Place the fish filets in a large resealable freezer bag.
2. In a small mixing bowl, stir together the salsa, crushed pineapple, minced garlic, and seasonings.
3. Pour sauce over the fish.
4. Remove the excess air from the bag, seal, and freeze.

Cooking instructions:

1. Thaw. Bake in a 350° oven for 10-12 minutes.
2. 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 favourite 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

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Easy Salsa Fish Tacos

Prep Time

5 mins

Cook Time

11 mins

 

Course: Main Course

Cuisine: Mexican

Keyword: fish tacos, tacos

Ingredients

• 3-4 tilapia or cod fillets
• salt and pepper
• 1 1/4 cup salsa
• 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

Instructions

Assembly instructions:

1. Place the fish filets in a large resealable freezer bag.
2. In a small mixing bowl, stir together the salsa, crushed pineapple, minced garlic, and seasonings.
3. Pour sauce over the fish.
4. Remove the excess air from the bag, seal, and freeze.

Cooking instructions:

1. Thaw.

2. Bake on a cookie sheet in a 350° oven for 10-12 minutes.

3. Serve in tacos with other toppings.

Recipe Notes

Fish taco topping suggestions:
cabbage or coleslaw
diced tomatoes
sliced green onions or minced purple onions
mango salsa (one of my favourite 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 flavours, you might also like these freezer meal recipes:

Beef and Bean Burritos

Cilantro Lime Chicken with Corn and Black Beans

Make Ahead Fish Tacos with Mango Salsa

Get dinner on the table quickly with this super easy Chicken Asparagus Bake. This freezer meal is ready to eat in just 20 minutes. Everything in this freezer meal casserole is already cooked so when you make it for dinner, all you need to do is heat it up. 

Chicken and asparagus go so nicely together. The flavours work well. And as a mom, it feels like a win when my kids eat asparagus. Or really any green vegetable. 

Chicken Asparagus Bake Recipe:

• 2 1/2 cups rice, cooked
• 1 cup chicken, cooked and diced
• 1 cup asparagus, chopped, fresh or frozen
• 1/2 can cream of mushroom soup*
• 1/2 can cream of chicken soup*
• 1 cup cheddar cheese, shredded
• salt and pepper
• optional: 2 slices of cooked bacon, crumbled

Assembly instructions:

1. Cook the rice according to package directions.
2. Cook and cube the chicken. Stir them along with the other ingredients together in a large bowl.
3. Put it into a large resealable bag and seal. Lay flat and freeze.

Cooking instructions:

1. Thaw.
2. Pour into a greased casserole dish. Bake at 375° for 20 minutes.

*Since this recipe calls for 1/2 cans of soup, it’s smarter to double it (or quadruple it) so that you can use the full cans plus have more meals in your freezer.

I know that I’ve marked the bacon as optional, but trust me, you should include it. Everything is better with bacon, right?!

We used to make this without the bacon, but had the idea one day to add some cooked bacon to it. As you can imagine, after trying it with bacon, we have never gone back to the old recipe. It not only gives it better flavour, it gives it a nice texture crunch as well.

This easy recipe is included in our Dinner in 20 Freezer Meal Plan along with other recipes, prep lists, shopping lists, and printable labels.

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Chicken Asparagus Bake

Cook Time

20 mins

 

Course: Main Course

Keyword: casserole, chicken

Servings: 4 people

Ingredients

• 2 1/2 cups rice cooked
• 1 cup chicken cooked and diced
• 1 cup asparagus chopped, fresh or frozen
• 1/2 can cream of mushroom soup* (5 oz.)
• 1/2 can cream of chicken soup* (5 oz.)
• 1 cup cheddar cheese shredded
• salt and pepper
• optional: 2 slices of cooked bacon crumbled

Instructions

Assembly instructions:

1. Cook the rice according to package directions.
2. Cook and cube the chicken. Mix them along with the other ingredients together in a large bowl.
3. Put it into a large resealable bag and seal. Lay flat and freeze.

Cooking instructions:

1. Thaw.
2. Pour into a greased casserole dish. Bake at 375° for 20 minutes.

Recipe Notes

*As this recipe calls for 1/2 cans of soup, it's smarter to double it (or quadruple it) so that you can use the full cans plus have additional meals in your freezer.

You may also want to try these freezer meal casseroles:

Southern Style Ground Beef Casserole

Crock Pot Pizza Casserole

Chicken and Vegetable Casserole with Crispy Onion Topping