Recipes
Slow-Cooker Mahi Mahi Tacos
- Fish
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.
Ingredients
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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)
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