Salsa Verde Fish Tacos (Freezer Meal)

If you’re looking for a fresh tasting recipe that is super easy to make, these salsa verde fish tacos certainly fit the bill. These are great for summer. Bright tasting and not too spicy, unless of course you want to add some jalapeños or serrano peppers on top!
When I first tried fish tacos at a restaurant, I was hooked. But I assumed that it would have to be one of those “only eat at restaurants” dishes because I had no idea how to make them myself. Once I realized how easy they were to make at home, I devised a few freezer friendly recipes so that I could make them ahead of time and pull them out when the craving struck rather than parting with my money at a restaurant.

The fish tacos with mango salsa are amazing, but require a bit more chopping and time. So I also devised this easy salsa verde recipe that literally takes just minutes to assemble and get in the freezer. It’s also so fast to fry up on the day you serve it.

Can this recipe be made with fish other than tilapia?

Yes! We have made this with cod, snapper, and tilapia. All are delicious. I usually decide which fish to use based on what’s on sale or what is the freshest.

Salsa Verde Fish Tacos Recipe:

Ingredients:

• 3-4 tilapia filets
• salt and pepper
• 1 1/4 cup salsa verde
• 1/2 cup crushed pineapple
• 1-2 cloves garlic, minced

For serving:

• hard or soft taco shells
• taco toppings (see list of suggestions below)

Assembly instructions: 

1. Place the fish in a large resealable freezer bag.
2. In a small mixing bowl, stir together the salsa verde, crushed pineapple, minced garlic, and seasonings.
3. Pour 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 or fry in a skillet on the stovetop until it easily flakes.
2. Serve in taco shells with other toppings.

Fish taco topping suggestions:

• lettuce
• cabbage or coleslaw
• diced tomatoes
• sliced green onions or purple onions
• mango or pineapple salsa
• shredded carrots
• salsa
• pico de gallo
• jalapeños or serrano peppers
• cilantro
• avocados or guacamole
• Cotija cheese
• black beans
• corn
• hot sauce
• chipotle mayo
• fresh lime wedges

Print

Salsa Verde Fish Tacos

Prep Time

5 mins

 

Course: Main Course

Cuisine: Mexican

Keyword: fish tacos, make ahead fish tacos

Ingredients

• 3-4 tilapia filets
• salt and pepper to taste
• 1 1/4 cup salsa verde
• 1/2 cup crushed pineapple
• 1-2 cloves garlic minced

For serving:

• hard or soft taco shells
• taco toppings see list of suggestions in notes

Instructions

Assembly instructions:

1. Place the fish in a large resealable freezer bag.
2. In a small mixing bowl, stir together the salsa verde, crushed pineapple, minced garlic, and seasonings.
3. Pour 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 or fry in a skillet until it flakes easily.

2. Serve in taco shells with other toppings.

Recipe Notes

Fish taco topping suggestions:

lettuce, cabbage or coleslaw, diced tomatoes, sliced green onions or purple onions, mango or pineapple salsa, shredded carrots, salsa, pico de gallo, jalapeños or serrano, peppers, cilantro, avocados or guacamole, Cotija cheese, black beans, corn, hot sauce, chipotle mayo, fresh lime wedges

Other make ahead seafood recipes you might enjoy:

• Fish Tacos with Mango Salsa
• Ginger Soy Salmon
• Chili Lime Tilapia
• Seafood Curry Penne
• Garlic Shrimp