Easy Salsa Fish Tacos

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Easy Salsa Fish Tacos

Prep Time5 mins
Cook Time10 mins
Course: Main Course
Diet: Gluten Free, Low Calorie, Dairy Free
Keyword: 5 ingredients or less, tacos
Main Protein: Seafood
Cooking Method: Oven
Servings: 4
Calories: 165kcal


  • 3-4 tilapia or cod fillets
  • salt and pepper to taste
  • 1 1/4 cup salsa your favourite kind
  • 1/2 cup crushed pineapple
  • 1-2 clove garlic minced
  • 1 large (gallon) freezer bag or reusable silicone bag

For serving:

  • hard taco shells or flour or corn tortillas
  • taco toppings see suggestions in the Notes section below


Assembly instructions:

  • 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.
  • Remove the excess air from the bag, seal, and freeze.

Cooking instructions:

  • Thaw. Bake in a 350° oven for 10-12 minutes.
  • Serve in tacos with other toppings.


If you don't like pineapple, skip it. 
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
avocados or guacamole
Cotija cheese
black beans
hot sauce
chipotle mayo
fresh lime wedges


Calories: 165kcal | Carbohydrates: 10g | Protein: 27g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 64mg | Sodium: 640mg | Potassium: 656mg | Fiber: 2g | Sugar: 7g | Vitamin A: 405IU | Vitamin C: 5mg | Calcium: 43mg | Iron: 1mg