The East coast has had its share of fickle weather this winter. Snow days interspersed with occasional warm days left me cravinga warm comfort dish that offered a glimpse of spring.

This slow cooker cod tacos dish delivered.

And, it was so simple. I placed olive oil on the bottom of the crockpot and topped with two frozen cod fillets, juice of one lime, black pepper, cumin, two cloves garlic and frozen cilantro. I threw the lime quarters into the crock pot, put the lid on and cooked on high until fish was thoroughly cooked, about 2 hours.

Close to dinner time, I diced a mango and mixed with half a bag of broccoli slaw, canola oil, lime juice, sprinkle of agave nectar, frozen cilantro and a dash of salt and pepper. I served with a side of black beans and brown rice and let everyone assemble their own tacos using corn tortillas and nonfat plain Greek yogurt.

My husband raved about these cod tacos. And, the dish tasted even better the next day at lunch, assembled on top a bed of mixed greens. So easy, comforting and light… this dish reminded me that spring is (MUST be) on its way.

TELL US: What are your favorite slow cooker fish dishes? We’d love to hear from you!

-Posted by Rima Kleiner, MS, RD-