-
2 teaspoons paprika
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1 teaspoon garlic powder
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1 teaspoon dried oregano
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¾ teaspoon kosher salt
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½ teaspoon black pepper
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2 tablespoons olive oil
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1 pound wild-caught skin-on mahi-mahi fillets
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1 ¼ cups cherry tomatoes, halved (about 7 ounces)
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1 ¼ cups thinly sliced red onion (from 1 onion)
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Cooking spray
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8 (6 inch) corn tortillas
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¾ cup reduced-fat sour cream
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1 cup finely shredded cabbage (from 1 small head or 1 [10-ounce] package)
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½ cup fresh cilantro leaves
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1 lime, cut into wedges (Optional)
Slow-Cooker Mahi Mahi Tacos
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.
Nutrition Information
281
Calories
16g
Carbohydrates
5g
Protein
311mg
Potassium
1g
Fiber
6g
Sugar
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