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.
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