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.

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)

Directions

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