Mahi-Mahi Taco Wraps pile slow-cooked, chipotle-spiced mahi-mahi and peppers into crisp lettuce leaves with diced avocado and sour cream. The slow cooker does the work over two hours while you get on with your day. Each wrap lands at just 3g of net carbs.
Prep time: 5 minutes | Cook time: 2 hours | Servings: 6
Ingredients:
- 1.0 lb (454g) wild-caught Mahi-Mahi fillets
- 0.5 cup (75g / 2.65 oz) cherry tomatoes, halved
- 1.0 small (128g / 4.5 oz) green bell pepper, cored and sliced
- 0.25 medium (50g / 1.76 oz) red onion, thinly sliced
- 0.5 tsp (1.5g / 0.05 oz) garlic powder
- 1.0 tsp (6g / 0.21 oz) sea salt
- 0.5 tsp (1g / 0.04 oz) ground black pepper
- 1.0 tsp (2g / 0.07 oz) chipotle pepper powder
- 0.5 tsp (0.5g / 0.02 oz) dried oregano
- 1.0 tsp (2g / 0.07 oz) ground cumin
- 2.0 tbsp (30ml) avocado oil
- 0.25 cup (60ml) chicken stock
- 1.0 medium (150g / 5.3 oz) avocado, diced
- 1.0 cup (230g / 8.1 oz) sour cream
- 6.0 large (150g / 5.3 oz) 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 / 0.05 oz) garlic powder, 1.0 tsp (6g / 0.21 oz) sea salt, 0.5 tsp (1g / 0.04 oz) black pepper, 1.0 tsp (2g / 0.07 oz) chipotle pepper, 0.5 tsp (0.5g / 0.02 oz) oregano, and 1.0 tsp (2g / 0.07 oz) cumin.
- Sprinkle exactly half of the spice mixture evenly over the Mahi-Mahi fillets.
- Layer the 0.5 cup (75g / 2.65 oz) 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 (0.42 oz)
- Total Carbohydrates: 6g (0.21 oz)
- Net Carbohydrates: 3g (0.11 oz)
- Fiber: 3g (0.11 oz)
- Protein: 17g (0.6 oz)
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.
Pro Tips
- Use Butter (Bibb) lettuce or Romaine hearts for the wraps. They have the right balance of flexibility and crunch to hold the heavy filling without snapping.
- Press the spice mixture gently into the flesh of the Mahi-Mahi before it goes into the slow cooker. It builds a concentrated layer of flavor as the fish steams.
- Check the fish at the 90-minute mark. Mahi-Mahi is lean and goes from perfectly flaky to rubbery quickly, and slow cookers vary in strength.
- Use a slotted spoon when you assemble the wraps. The fish and vegetables release plenty of liquid, and draining it keeps the lettuce cups from going soggy.
- Layer half the spice blend over the fish and the rest over the tomatoes, peppers, and onion so the whole filling is evenly seasoned.
Frequently Asked Questions
Can I make the taco filling ahead of time?
Yes. The spiced fish and vegetable mixture reheats well; store it in the fridge and assemble the lettuce wraps just before eating so the leaves stay crisp.
Can I use frozen mahi-mahi fillets?
Thaw them completely and pat them dry before rubbing in the spice blend. Extra surface moisture steams the fish instead of letting the spices form a crust.
What else can I use instead of lettuce leaves?
Butter or Romaine lettuce are the choices in this recipe because they flex around the filling while staying crunchy. Whatever you pick, keep the leaves dry and cold.
Are these mahi-mahi taco wraps keto?
Each of the six servings has 6g total carbs and 3g net carbs, plus 17g of protein, with the avocado and sour cream bringing the fat to 12g.
Recipe card below.
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Ingredients
Method
- 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 / 0.18 oz) garlic powder, 1. 0 tsp (6g / 0.21 oz) sea salt, 0. 5 tsp (1g / 0.04 oz) black pepper, 1. 0 tsp (2g / 0.07 oz) chipotle pepper, 0. 5 tsp (0. 5g / 0.18 oz) oregano, and 1. 0 tsp (2g / 0.07 oz) cumin.
- Sprinkle exactly half of the spice mixture evenly over the Mahi-Mahi fillets.
- Layer the 0. 5 cup (75g / 2.65 oz) 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.
- 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.
- 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.
