Monday, March 15, 2021

Slow Cooker Mahi Mahi Tacos #MultiCookerMonday

A perfect Lenten Friday, Mexican Monday or Taco Tuesday Meal that takes only a few minutes hands on time and a couple of hours in the slow cooker and you have wonderful, flaky fish and savory, tender vegetables ready to be made in to these incredible, healthy and nutritious tacos.


It's Multi-Cooker Monday.........
Every month my friend Sue of Palatable Pastime invites us to join her in sharing recipes that we have made using our small kitchen appliances.  So pull out your slow cookers, instant pots, air fryers, etc and start cooking.  Here are some ideas for you.......


Season your fish and put it in the slow cooker with tomatoes and onions.  When you are ready to eat, flake the fish and put it all into a serving bowl.


Put out your favorite add ins....I opened a bag of slaw mix, some shredded cheese, sour cream and a sour cream and siracha mixture for those who like a little more spice.


Not only are these delicious but they are also very heart healthy and nutritious.  I adapted them slightly from a recipe found in Eating Well magazine.  


Entrees, Slow Cookers, Crockpot, Fish, Tacos, One Pot Meals,
Entrees, Fish,
Mexican Fusion
Yield: 4 servings
Author: Wendy Klik
Slow Cooker Mahi Mahi Tacos

Slow Cooker Mahi Mahi Tacos

A perfect Lenten Friday, Mexican Monday or Taco Tuesday Meal that takes only a few minutes hands on time and a couple of hours in the slow cooker and you have wonderful, flaky fish and savory, tender vegetables ready to be made in to these incredible, healthy and nutritious tacos.
Prep time: 10 MinCook time: 2 HourTotal time: 2 H & 10 M

Ingredients

  • 2 t. paprika
  • 1 t. garlic powder
  • 1 t. dried oregano
  • salt and pepper, to taste
  • 2 T. olive oil
  • 1 lb. Mahi Mahi fillets
  • 1 pt. grape tomatoes, halved
  • 1 small red onion, thinly sliced
  • 8 (6") corn tortillas, warmed
  • Sour cream, if desired
  • Siracha, if desired
  • 1 small bag cole slaw mix, if desired

Instructions

  1. Combine I Tablespoon of the olive oil with the paprika, garlic powder, oregano, salt and pepper.  Rub onto the fish fillets.  
  2. Place the tomatoes and onions into the crock of a slow cooker that has been treated with cooking spray and drizzle with the remaining 1 Tablespoon of oil.  
  3. Place the fish fillets on top of the vegetables and cook on low for 1-2 hrs, until the fish flakes easily with a fork.
  4. Flake the fish and combine with the vegetables.  Serve on warmed corn tortillas with your favorites add ons and toppings.

Notes:

Adapted from a recipe found at Eating Well.

Calories

352.76

Fat (grams)

13.16

Sat. Fat (grams)

2.29

Carbs (grams)

28.33

Fiber (grams)

4.45

Net carbs

23.87

Sugar (grams)

4.30

Protein (grams)

30.53

Sodium (milligrams)

321.58

Cholesterol (grams)

110.55
Created using The Recipes Generator

12 comments:

  1. I haven't had a fish taco in FOREVER! I blame it on COVID...because that's usually something that I would get at a restaurant. Perhaps it's time to suck it up and make my own!

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  2. Fish in the slow cooker! I never would have thunk it! This looks like such a fun and delicious meal.

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  3. I'm with Karen on this. Would never have thought of putting fish in a slow cooker. I do love fish tacos, and this would be totally doable for me.

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  4. Once upon a time, my sister mentioned fish tacos to me (it was a long time ago) and I looked at her like she had two heads. Fish in tacos did not compute. I have since bought in! I love how easy your tasty dish is, Wendy!

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  5. Love the idea of making it in slow cooker. Totally cool. This is a nutritious and delicious meal put together easily.

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  6. I've never thought to use the slow cooker for fish like this - love it! So cozy and quick!

    ReplyDelete

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