Crock Pot recipes are great around the holidays, especially if you have a lot of company coming over. I love making this fish taco recipe–it’s not what you might expect at a holiday gathering but it tastes great and always goes over well.

Cooking fish in a slow cooker is so easy. The fillets go in frozen and the rest of the ingredients are just added on top. Nothing to pre-cook or prepare, just cook for 4 hours and they’re done. Here’s what you need:

Ingredients

6 fish fillets, frozen (Cod and Salmon are my favorite, originally I used Tilapia)
1 lg. can Rotel, drained
1/2 tsp. minced garlic
1 1/2 Tbsp dried cilantro or 1/4 c fresh chopped cilantro
2 Tbsp lime juice
salt to taste
Soft taco shells

Directions

Place frozen fillets in the bottom of the Crock Pot.

Cover with Rotel, garlic, cilantro, lime juice, and salt.

Cook on low for 4 hours. Flake the fish with a fork and mix well with the other ingredients. Spoon into soft taco shells.

Wasn’t that easy? For more Crock Pot recipes, check out the Crock Pot page.

I’m linking up at some of these great parties and Savvy Southern Style, Debbiedoos, Between Naps on the Porch