Two weeks ago when I posted a photo on Instagram of my Mahi Mahi taco crockpot experiment I had several requests for the recipe. I hesitate to share new recipes with you guys until I have actually tried the dish myself. I would hate to post a recipe and have it turn out to be flop!
I am here today to tell you that this recipe is most definitely NOT a flop. I have found that the secret to cooking lean meats and fish in the crockpot is to start with frozen chicken breasts or fish fillets. This ensures that your final product is tender and juicy vs. dry and tasteless. Also, the crockpot tends to dull flavorful spices and create thin sauces, so before serving any crockpot recipe I recommend checking the spices and sauce thickness 15-30 minutes prior to serving. That way you can adjust the seasonings as necessary or add 2 tbsp of arrowroot mixed with 2 tbsp of water to thicken the sauce. I also find that removing the top of the crockpot and, if necessary, turning the heat to high during this final 15-30 minute window can help to intensify the flavor of the dish.
But enough with the crockpot do’s and don’ts chit chat. You really should try this recipe and here are a few reasons why…
1. It’s lent and many Catholics need good fish recipes to enjoy on Fridays. I imagine that with only two more weeks of lent remaining you are running out of good fish recipes. Now you have a new and vibrant recipe to share with your family. You’re welcome.
2. Your kids will actually eat this. Matthew loves to pick and choose what goes onto his plate. So, set up a build-your-own burrito bowl station with spanish quinoa, black beans, avocado, organic salsa, baked organic chips, lime wedges, romaine, tomatoes, etc.Then let your family have at it!
3. We all know that fish is good for us and many of us try to fit it into our weekly or biweekly meal rotation. However, I know far too well, that it’s easy to get in a recipe rut. Trust me, we eat the same (delicious) balsamic marinated salmon recipe quite frequently around here!
Slow Cooker Mahi Mahi Tacos
Prep Time: 5 minutes
Cook Time: 2 hours
Keywords: slow-cooker entree easy mexican dairy-free gluten-free high protein low-carb low-fat low-sodium low-sugar soy-free sugar-free unsweetened
Ingredients (Serves 6)
- 1 lb frozen wild caught Mahi Mahi
- 1 tsp cumin
- 1 tsp chipotle pepper
- 1/2 tsp each: oregano, garlic powder and onion powder
- sea salt and pepper, to taste
- pinch of cayenne pepper, optional
- 1 cup cherry tomatoes
- 1 bell pepper, thinly sliced
- 1/4 of a large red onion, thinly sliced
- 1/4 cup chicken stock
- Your favorite taco fixings: spanish quinoa, black beans, avocado, organic salsa, baked organic chips, lime wedges, romaine, tomatoes, etc.
Place frozen Mahi Mahi filets in the bottom of a lightly greased slow cooker crock. Pour the chicken stock into the slow cooker.
In a small bowl combine seasonings and sprinkle half of the seasoning mixture over the top of the Mahi Mahi. Layer the pepper, onion and tomatoes on top of the fish. Top with the remaining spice mixture.
Place the lid on the slow cooker and cook on High for 2 hours.
Test the fish for doneness and adjust seasonings as desired.
Serve on on a bed of romaine, spanish quinoa and black beans along with your favorite taco toppings.