Baja Fish Tacos {Filling}
Yield: 4 servings
Active Time: 10 minutes*
Prep Time: 10 minutes*
Cook Time: 15 minutes
A lovely green salsa-taco sauce that’s frozen with cod fillets, that will result in a fabulous fish taco. We’re adding a little kick with the pico de gallo garnish, but it would also be delicious with shredded cabbage and Ranch dressing too. Enjoy!

Ingredients for Single Meal

  • 1 1/2 - lb(s) cod fish fillet
  • - Salt and pepper
  • 1 - cup(s) salsa verde sauce
  • 1 - Tbsp ground cumin
  • 1 - tsp chili powder
  • 1 - tsp garlic powder
  • 12 - small corn tortillas**
  • Garnish: - pico de gallo**
  • 1 - cup(s) shredded cabbage**
  • 1 - cup(s) Ranch salad dressing**
  • Side: - salad**
  • 1 - gallon-size freezer baggie(s)
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Cooking Directions for Single Meal

  1. Preheat the oven to 350 F.
  2. In a small mixing bowl, combine the salsa verde, ground cumin, chili powder and garlic powder.
  3. Place the cod fillets in small baking dish and season with salt and pepper. Pour the salsa verde-spice sauce over the cod. Let marinate for at least 30 minutes.*
  4. Bake in the preheated oven for 10 to 12 minutes, or until cooked through. Cooking time will vary depending on thickness of the fillets. Once cooked, cut the fish into thin strips and place into tortillas with some of the sauce. Top with pico de gallo and shredded cabbage.
  5. Prepare the salad.
  6. Serve Salsa Verde Fish Tacos with garnish and drizzle of Ranch dressing, and side salad.

Freezeasy Meal Prep Directions

  1. In a small mixing bowl, combine 2 cups salsa verde, 2 Tbsp ground cumin, 2 tsp chili powder and 2 tsp garlic powder.

To each gallon-size plastic freezer baggie, add the following ingredients:

  • 1 1/2 lbs. cod fillets
  • Salt and pepper
  • Half of the prepared salsa verde-spice sauce
  • Do not freeze tortillas or pico de gallo or cabbage.

Remove as much air as possible and seal. Add label to baggie and freeze.

Freeze & Thaw Instructions

Put baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes, before transferring to baking dish and baking as directed. Cut fish into thin strips for tacos. Assemble tacos, as directed.

Dairy-Free Modifications

Recipe is dairy-free when served with dairy-free sides.

Gluten-Free Modifications

Use a gluten-free tortilla or lettuce wrap taco for gluten-free meal.

Printable Label Recipe Title

Baja Fish Tacos {Filling}

Printable Label Instructions

Thaw completely, then bake at 350 F for 10 to 12 minutes, or until fish is cooked through.
Serve with pico de gallo and shredded cabbage garnish with Ranch dressing, and salad.

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