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Prep Time:15 minsAdditional Time:1 hr 30 minsTotal Time:1 hr 45 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:15 minsAdditional Time:1 hr 30 minsTotal Time:1 hr 45 minsServings:4Yield:4 servings
Prep Time:15 mins
Prep Time:
15 mins
Additional Time:1 hr 30 mins
Additional Time:
1 hr 30 mins
Total Time:1 hr 45 mins
Total Time:
1 hr 45 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2teaspoonspaprika1teaspoongarlic powder1teaspoondried oregano¾teaspoonkosher salt½teaspoonblack pepper2tablespoonsolive oil1poundwild-caught skin-on mahi-mahi fillets1 ¼cupscherry tomatoes, halved (about 7 ounces)1 ¼cupsthinly sliced red onion (from 1 onion)Cooking spray8(6 inch)corn tortillas¾cupreduced-fat sour cream1cupfinely shredded cabbage (from 1 small head or 1 [10-ounce] package)½cupfresh cilantro leaves1lime, cut into wedges (Optional)
Cook Mode(Keep screen awake)
Ingredients
2teaspoonspaprika
1teaspoongarlic powder
1teaspoondried oregano
¾teaspoonkosher salt
½teaspoonblack pepper
2tablespoonsolive oil
1poundwild-caught skin-on mahi-mahi fillets
1 ¼cupscherry tomatoes, halved (about 7 ounces)
1 ¼cupsthinly sliced red onion (from 1 onion)
Cooking spray
8(6 inch)corn tortillas
¾cupreduced-fat sour cream
1cupfinely shredded cabbage (from 1 small head or 1 [10-ounce] package)
½cupfresh cilantro leaves
1lime, cut into wedges (Optional)
DirectionsStir 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.TipsTip: To toast corn tortillas, heat a nonstick skillet over high. Dip a tortilla in cold water and place it directly in the hot skillet. After about 30 seconds (or longer for more toasting), flip it. Remove from the skillet and cover with a kitchen towel. Repeat the procedure with the remaining tortillas. Let the covered tortillas steam about 5 minutes. The finished tortillas should be soft and moist with flaky brown spots.Originally appeared: Everyday Slow Cooker
Directions
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.TipsTip: To toast corn tortillas, heat a nonstick skillet over high. Dip a tortilla in cold water and place it directly in the hot skillet. After about 30 seconds (or longer for more toasting), flip it. Remove from the skillet and cover with a kitchen towel. Repeat the procedure with the remaining tortillas. Let the covered tortillas steam about 5 minutes. The finished tortillas should be soft and moist with flaky brown spots.
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.
Tips
Tip: To toast corn tortillas, heat a nonstick skillet over high. Dip a tortilla in cold water and place it directly in the hot skillet. After about 30 seconds (or longer for more toasting), flip it. Remove from the skillet and cover with a kitchen towel. Repeat the procedure with the remaining tortillas. Let the covered tortillas steam about 5 minutes. The finished tortillas should be soft and moist with flaky brown spots.
Originally appeared: Everyday Slow Cooker
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Nutrition Facts(per serving)389Calories15gFat41gCarbs27gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
