Crockpot Mahi Tacos
Anytime I eat Mahi I think of the Caribbean. Maybe because I had my first Mahi that I caught after deep sea fishing in the Bahamas years ago. I watched the whole process beginning to end and I guess I came up with an appreciation for the fish more than other fish. I also love the taste, especially fresh caught!
This brings me to my current dish and why the heck did I decide to make it in a crock pot? Who knows. All I know is that it turned out amazing. So juicy. The perfect consistency and all around perfect moisture level.
When thinking about what I wanted to put in with it, all I could think was coconut! How delicious does that sound? That paired with some of my other favorite coconut things like coconut aminos, coconut oil and some sea salt. Super simple and a some nuts for crunch!
1 lb of frozen or thawed Mahi filet
3 tbsp coconut oil
2 tbsp coconut aminos (or use soy sauce)
2 tbsp walnuts (optional)
2 tbsp unsweetened coconut flakes
1 tsp sea salt
1/2 tsp pepper
Turn on crockpot and set to LOW. Put in coconut oil and set fillets on bottom of pot.
Pour in coconut aminos, coconut flakes, walnuts, sea salt and pepper
Let cook on LOW for 1/5-2 hours. Turn to warm and shred the mahi with two forks. (see image—>)
For toppings - use what you have! I sauteed 1 yellow, 1 orange pepper and 1/2 onion and threw them on my tacos along with some leftover roasted brussel sprouts - see image at the bottom. I also added in some fresh avocado and olives. But use what you have and you like! Yours may be completely different than mine!
I hope you enjoy this recipe! Its become a family favorite at our household! It’s super easy and very tasty! As always, feel free to find me on social media or comment below if you are trying or have tried this or any of my other recipes! I love hearing from you!