INGREDIENTS
- 1 large sweet potato (or 1 cup rice/quinoa)
- 1 large bell pepper, sliced
- 1 medium red onion, sliced in rings
- 1 can (12 ounce) can tomatoes
- 1 cup lower-sodium vegetable or chicken broth
- 1 teaspoon ground cumin
- ¼ teaspoon salt
- 1 lb. tilapia or haddock fillets (or any other fish!)
For serving: Corn or flour tortillas, fresh arugula, fresh cilantro, plain greek yogurt
Makes 4 servings
INSTRUCTIONS
- Chop sweet potato into ¾-inch cubes.
- Spray 5-6 quart slow-cooker with non-stick cooking spray. Place sweet potato, peppers, onions in slow cooker.
- Pour tomatoes and broth over vegetables. Sprinkle with cumin and salt; mix to combine.
- Cook 4-6 hours on HIGH, or 6-8 hours on LOW.
- About 15-20 minutes before serving, remove the lid of slow cooker and nestle fish in vegetables and liquids. White fish and thinner fillets take about 15 minutes to cook while oil-rich fish like salmon and/or thicker fillets take about 20 minutes.
- Serve with whole grain tortillas, arugula, fresh cilantro, plain Greek yogurt and mango salsa. Can add corn and cabbage as toppers!
NUTRITION INFORMATION (PER 1 FISH TACO WITH TORTILLA)
- Calories: 214
- Carbohydrates:23g
- Protein:26g
- Fat: 2.1g
- Fiber: 3.5g
Sport Benefits: Some athletes and even parents/ coaches may not be familiar with how to prepare fish, but this slow cooker method makes it a super simple way to reap those essential omega 3 fats, crucial for reducing post-training inflammation!
Recipe adapted from: www.teaspoonoflife.com.
