Salsa Verde Fish Tacos {Filling}
Yield: 4 servings
Active Time: 10 minutes*
Prep Time: 10 minutes*
Cook Time: 15 minutes
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A lovely sweet and savory sauce that’s frozen with tilapia 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 lettuce and tomato, or even some chopped mango-salsa. Enjoy!

Ingredients for Single Meal

  • 4 - 6 - oz. tilapia fillets
  • - Salt and pepper
  • 1 - cup(s) salsa verde sauce
  • 1/2 - cup(s) can(s) crushed pineapple
  • 1 - tsp minced garlic
  • 8 - small flour tortillas**
  • Garnish: - pico de gallo**
  • 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. Open and drain the crushed pineapple.
  3. In a small mixing bowl, combine the salsa verde, crushed pineapple, and minced garlic.
  4. Place the tilapia fillets in small baking dish and season with salt and pepper. Pour the salsa verde-pineapple sauce over the tilapia. Let marinate for at least 30 minutes.*
  5. 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.
  6. Prepare the salad.
  7. Serve Salsa Verde Fish Tacos with pico de gallo garnish, and side salad.

Freezeasy Meal Prep Directions

  1. Open and drain 1 can of crushed pineapple.
  2. In a small mixing bowl, combine 2 cups salsa verde, 1 cup crushed pineapple, and 2 tsp minced garlic.

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

  • 4 tilapia pieces
  • Salt and pepper
  • Half of the prepared salsa verde-pineapple sauce
  • Do not freeze tortillas or pico de gallo.

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

Salsa Verde Fish Tacos

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 garnish, and salad.

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