Slow Cooker Yucatan Fish Tacos + Weight Watchers Recipe
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 3 Tablespoons of Orange Juice
  • 2 Tablespoons of White Vinegar
  • 1 Tablespoon of Olive Oil
  • 1 Jalapeno Pepper, Seeded and Chopped Fine
  • 4 Garlic Cloves, Minced
  • 2 Packets of Annatto Seasoning
  • Teaspoon each of Salt + Crushed Cumin Seeds
  • ½ Teaspoon of Mexican Oregano
  • 2 Pounds of Fresh or Frozen Cod Fillets (Thawed if Frozen), Cut into Chunks
  • 16 Ole Extreme Wellness High Fiber Low Carb Tortillas
  • Vegetable Cooking Spray
  • Additional Toppings: Shredded Red Cabbage, Fresh Cilantro, Chopped Roma Tomatoes,  Hot Sauce, Chopped Avocado, Red Onion, Sriracha Sauce
  1. In a bowl, whisk together thoroughly the orange juice, vinegar, oil, jalapeno, garlic, Annatto seasoning, cumin, salt and oregano.
  2. Spray a 4 to 6 quart slow cooker with vegetable cooking spray.  Add fish. Pour the seasoning mixture over the chunked cod. Stir to coat evenly. Cover and cook for 3 hours or on high for 1.5 hours or until the fish flakes easily.
  3. That's it! To serve, spoon fish onto tortillas and drizzle with some of the cooking liquid. If desired, top with shredded red cabbage, cilantro, tomatoes, hot sauce, avocado, red onion, etc.
  4. This makes 8 servings with 2 filled tacos per serving.  On the Blue Plan & Purple Plans, it is 3 SP per 2 Taco Serving. On the Green Plan, it's 4 SP per 2 Taco Serving. (The SP total does not include the additional toppings as listed above. However, out of all the additional toppings listed above, you would only have to count the avocado as SP if using). Enjoy!
Recipe by Dee Dee Does at