Coaching Association of Canada
Sport Nutrition

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!
  • 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:

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