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.