Name: Slow-Cooker Mahi-Mahi Tacos
Prep time: 15 min
Total time: 105 min
Ingredients: 2 teaspoons paprika; 1 teaspoon garlic powder; 1 teaspoon dried oregano; 0.75 teaspoon kosher salt; 0.5 teaspoon black pepper; 2 tablespoons olive oil; 1 pound wild-caught skin-on mahi-mahi fillets; 1.25 cups cherry tomatoes, halved (about 7 ounces); 1.25 cups thinly sliced red onion (from 1 onion); Cooking spray; 8 (6 inch) corn tortillas; 0.75 cup reduced-fat sour cream; 1 cup finely shredded cabbage (from 1 small head or 1 [10-ounce] package); 0.5 cup fresh cilantro leaves; 1 lime, cut into wedges

Slow-Cooker Mahi-Mahi Tacos

5.0

(2)

2 Reviews

These slow-cooker fish tacos require only 15 minutes of hands-on prep to whip together, making them a home cook's hero. The balance of cooked fish, tomatoes and onions with the raw cabbage and cilantro gives the dish a light, fresh feel. If desired, lightly toast the tortillas (see Tip) before filling and garnish the tacos with crushed red pepper. Serve with hot sauce, if desired.

EatingWell Test Kitchen

Updated on June 23, 2020

Prep Time:

15 mins

Additional Time:

1 hr 30 mins

Total Time:

1 hr 45 mins

Servings:

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon dried oregano
¾ teaspoon kosher salt
½ teaspoon black pepper
2 tablespoons olive oil
1 pound wild-caught skin-on mahi-mahi fillets
1 ¼ cups cherry tomatoes, halved (about 7 ounces)
1 ¼ cups thinly sliced red onion (from 1 onion)
Cooking spray
8 (6 inch) corn tortillas
¾ cup reduced-fat sour cream
1 cup finely shredded cabbage (from 1 small head or 1 [10-ounce] package)
½ cup fresh cilantro leaves
1 lime, cut into wedges (Optional)

Directions

Stir together the paprika, garlic powder, oregano, salt, pepper, and 1 tablespoon of the oil in a small bowl. Rub all over the fish. Place the tomatoes and onion in a 5- to 6-quart slow cooker lightly greased with cooking spray; drizzle with the remaining 1 tablespoon oil, and top with the fish. Cover and cook on LOW until the fish flakes easily with a fork, about 1 hour and 30 minutes.
Flake the fish into large chunks. Spoon the fish evenly into the tortillas, and top evenly with the cooked tomatoes and onions, sour cream, cabbage, and cilantro leaves. Serve with the lime wedges, if desired.

Tips

Tip: To toast corn tortillas, heat a nonstick skillet over high. Dip a tortilla in cold water and place it directly in the hot skillet. After about 30 seconds (or longer for more toasting), flip it. Remove from the skillet and cover with a kitchen towel. Repeat the procedure with the remaining tortillas. Let the covered tortillas steam about 5 minutes. The finished tortillas should be soft and moist with flaky brown spots.

Nutrition Facts (per serving)

389	Calories
15g	Fat
41g	Carbs
27g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 2 tacos
Calories 389
% Daily Value *
Total Carbohydrate 41g	15%
Dietary Fiber 6g	21%
Total Sugars 5g
Protein 27g	54%
Total Fat 15g	19%
Saturated Fat 4g	20%
Sodium 525mg	23%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.