Slow-Cooker Mahi Mahi Tacos || Gracefult Kitchen

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

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 (Optional)

Description

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.
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.