Salsa Verde Fish Tacos

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Salsa Verde Fish Tacos

Prep Time3 mins
Cook Time12 mins
Course: Main Course
Diet: Gluten Free, Low Calorie, Dairy Free
Keyword: 5 ingredients or less, tacos
Main Protein: Seafood
Cooking Method: Oven, Skillet
Servings: 6
Calories: 116kcal


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

For serving:

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


Assembly Instructions:

  • Place the fish in a large resealable freezer bag.
  • In a small mixing bowl, stir together the salsa verde, crushed pineapple, minced garlic, and seasonings.
  • Pour over the fish.
  • Remove the excess air from the bag, seal, and freeze.

Skillet Cooking Instructions:

  • Thaw. Fry in a skillet on the stovetop until it easily flakes.
  • Serve in taco shells with other toppings.

Oven Cooking Instructions:

  • Thaw.
  • Bake fish in a 350° oven for 10-12 minutes.


Fish taco topping suggestions:
cabbage or coleslaw
diced tomatoes
sliced green onions or purple onions
mango or pineapple salsa
shredded carrots
pico de gallo
jalapeños or serrano peppers
avocados or guacamole
Cotija cheese
black beans
hot sauce
chipotle mayo
fresh lime wedges


Calories: 116kcal | Carbohydrates: 6g | Protein: 17g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 43mg | Sodium: 383mg | Potassium: 379mg | Fiber: 1g | Sugar: 6g | Vitamin A: 304IU | Vitamin C: 4mg | Calcium: 13mg | Iron: 1mg