Coaching Association of Canada

Slow Cooker Fish Tacos



  • 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



  1. Chop sweet potato into ¾-inch cubes.
  2. Spray 5-6 quart slow-cooker with non-stick cooking spray. Place sweet potato, peppers, onions in slow cooker.
  3. Pour tomatoes and broth over vegetables. Sprinkle with cumin and salt; mix to combine.
  4. Cook 4-6 hours on HIGH, or 6-8 hours on LOW.
  5. 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.
  6. 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: