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.......

• Air Fryer Bread Manchurian from Sneha's Recipe
• Chicken and Lentil Soup (Instant Pot) from Karen's Kitchen Stories
• Crockpot Corned Beef with Stout & Onion Gravy from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Dr. Pepper Brisket (Instant Pot) from Palatable Pastime
• Instant Pot Honey Garlic Chicken Thighs from Making Miracles
• Instant Pot Vegan Bottle Gourd and Masoor Dhal Curry from Magical Ingredients
• Korean Sparerib Noodles (Instant Pot) from Food Lust People Love
• Slow Cooker Mahi Mahi Tacos from A Day in the Life on the Farm
• Yorkshire Pudding Wraps (Toaster Oven) from Sid's Sea Palm Cooking

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

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

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