Slow Cooker California Style Fish Tacos

By lorik

Use halibut fillets of similar thickness so that they cook at the same rate. Cod and haddock are good substitutes for the halibut. Check the halibut's temperature after 1 hour of cooking and continue to monitor until it registers 140 degrees. You will need an oval slow cooker for this recipe.

Ingredients

• 4 limes (1 sliced 1/4 inch thick, plus 3 tablespoons juice and lime wedges for serving)
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon minced canned chipotle chile in adobo sauce
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• Salt and pepper
• 4 (6-ounce) skinless halibut fillets, 1 to 1 1/2 inches thick
• 1/2 small head green cabbage, cored and sliced thin (4 cups)
• 6 tablespoons minced fresh cilantro
• 3 scallions, sliced thin
• 1/4 cup light mayonnaise
• 1/4 cup low-fat sour cream
• 2 garlic cloves, minced
• 12 (6-inch) corn tortillas, warmed

Details

Servings 4
Adapted from americastestkitchen.com

Preparation

Step 1

1. Fold sheet of aluminum foil into 12 by 9-inch sling; press widthwise into slow cooker. Arrange lime slices in single layer in bottom of prepared slow cooker. Add water to slow cooker until liquid level is even with lime slices (about 1/2 cup water).

2. Microwave 2 teaspoons oil, 2 teaspoons chipotle, coriander, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper in bowl until fragrant, about 30 seconds; let cool slightly. Rub halibut with spice mixture, then place on top of lime slices. Cover and cook until halibut flakes apart when gently prodded with paring knife and registers 140 degrees, 1 to 2 hours on low.

3. Meanwhile, combine cabbage, 1/4 cup cilantro, scallions, 2 tablespoons lime juice, remaining 1 teaspoon oil, and 1/4 teaspoon salt in bowl. In separate bowl, combine mayonnaise, sour cream, garlic, remaining 1 tablespoon lime juice, remaining 1 teaspoon chipotle, and remaining 2 tablespoons cilantro. Season with salt and pepper to taste.

4. Using sling, transfer halibut to cutting board. Gently lift and tilt fillets with spatula to remove lime slices; discard poaching liquid. Cut each fillet into 3 equal pieces. Spread sauce evenly onto warm tortillas, top with fish and cabbage, and serve with lime wedges.