Prep time: 5 minutes | Cook time: 2 hours | Servings: 6
Ingredients:
- 1.0 lb (454g) wild-caught Mahi-Mahi fillets
- 0.5 cup (75g) cherry tomatoes, halved
- 1.0 small (128g) green bell pepper, cored and sliced
- 0.25 medium (50g) red onion, thinly sliced
- 0.5 tsp (1.5g) garlic powder
- 1.0 tsp (6g) sea salt
- 0.5 tsp (1g) ground black pepper
- 1.0 tsp (2g) chipotle pepper powder
- 0.5 tsp (0.5g) dried oregano
- 1.0 tsp (2g) ground cumin
- 2.0 tbsp (30ml) avocado oil
- 0.25 cup (60ml) chicken stock
- 1.0 medium (150g) avocado, diced
- 1.0 cup (230g) sour cream
- 6.0 large (150g) lettuce leaves (Romaine or Butter lettuce)
Directions:
- Coat the interior of a 6-quart (5.7L) slow cooker with 2.0 tbsp (30ml) of avocado oil, then place the fish fillets inside and pour in the 0.25 cup (60ml) of chicken stock.
- In a small bowl, whisk together the 0.5 tsp (1.5g) garlic powder, 1.0 tsp (6g) sea salt, 0.5 tsp (1g) black pepper, 1.0 tsp (2g) chipotle pepper, 0.5 tsp (0.5g) oregano, and 1.0 tsp (2g) cumin.
- Sprinkle exactly half of the spice mixture evenly over the Mahi-Mahi fillets.
- Layer the 0.5 cup (75g) cherry tomatoes, sliced green bell pepper, and sliced red onion over the fish.
- Top the vegetables with the remaining half of the spice mixture and secure the lid on the slow cooker.
- Set the slow cooker to the "High" heat setting and cook for 2.0 hours, or until the fish is opaque and flakes easily with a fork.
- Use a slotted spoon to divide the fish and vegetable mixture evenly among the 6.0 large lettuce leaves, then garnish each wrap with the diced avocado and a dollop of sour cream before serving.
Nutritional Information (Per Serving)
- Calories: 198 kcal
- Total Fat: 12g
- Total Carbohydrates: 6g
- Net Carbohydrates: 3g
- Fiber: 3g
- Protein: 17g
Chef’s Pro Tips for Success
- Don't Overcook the Fish: Mahi-Mahi is a lean fish that can go from "perfectly flaky" to "rubber bouncy ball" quickly. While slow cookers vary, check your fish at the 90-minute mark to ensure it remains moist and tender.
- Choose the Right Lettuce: For the best "wrap" experience, use Butter (Bibb) lettuce or Romaine hearts. They offer the perfect balance of flexibility and "crunch" factor to hold the heavy fillings without snapping.
- Drain Excess Moisture: Slow cooking vegetables and fish releases quite a bit of liquid. Use a slotted spoon when assembling your wraps to prevent the chicken stock and juices from making your lettuce cups soggy.
- The "Spice Rub" Secret: For deeper flavor, gently press the spice mixture into the flesh of the Mahi-Mahi before placing it in the slow cooker. This creates a more concentrated "crust" of flavor as it steams.
Frequently Asked Questions (FAQ)
Can I use frozen Mahi-Mahi for this recipe? Yes, you can use frozen Mahi-Mahi, but it is crucial to thaw it completely in the refrigerator overnight before cooking. Cooking fish from frozen in a slow cooker can release too much water and affect the texture of the seasoning.
Is this Mahi-Mahi recipe Keto and Paleo friendly? Absolutely! By using lettuce leaves instead of flour tortillas and opting for wild-caught fish and avocado oil, these wraps are naturally low-carb, keto-friendly, and paleo-compliant. If you are strictly Paleo, simply swap the sour cream for a dollop of coconut cream or extra avocado.
How do I store and reheat leftovers? Store the cooked fish and vegetable mixture in an airtight container in the fridge for up to 2 days. To reheat, gently warm it in a skillet over medium-low heat just until heated through. Do not store the fish inside the lettuce wraps, as the leaves will wilt.
What other toppings go well with white fish tacos? While avocado and sour cream are classics, these wraps also pair beautifully with a squeeze of fresh lime juice, chopped cilantro, or a quick pickled red onion for an extra acidic "pop" that cuts through the richness of the avocado.
