Name: Slow-Cooker Mahi-Mahi Tacos
Total time: 1 h 45 min
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

Directions

Step 1

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.

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Step 2

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

Serving Size: 2 tacos

Per Serving:

389 calories; protein 27g; carbohydrates 41g; dietary fiber 6g; sugars 5g; fat 15g; saturated fat 4g; sodium 525mg.

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Ingredients

Directions

Tips

Nutrition Facts

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Ingredients

Directions

Tips

Nutrition Facts