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Slow-Cooker California-Style Fish Tacos

Why This Recipe Works

Simple and fresh fish tacos combine tender fish, crisp sliced cabbage, and a tangy sauce. We wanted a recipe for fish tacos that offered the same great flavor that we could prepare in our slow cooker. To start, we chose mild but sturdy halibut fillets and coated them with a spice rub that we bloomed in the microwave. The fillets sat on a bed of sliced limes, and we added just enough water to steam the fish, ensuring that it would be moist and flaky. After trying a variety of dairy products for our sauce, we settled on a combination of two— light mayonnaise and low-fat sour cream—for tangy flavor and richness. Lime juice and chipotle chiles gave the sauce a subtle, smoky heat and tang. Cabbage salad mixed with fresh cilantro, scallions, and lime juice had a nice crunch and was the perfect finishing touch.

Ingredients

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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
½ teaspoon ground coriander
¼ teaspoon ground cumin
Salt and pepper
4 (6-ounce) skinless halibut fillets, 1 to 1 1/2 inches thick
½ small head green cabbage, cored and sliced thin (4 cups)
6 tablespoons minced fresh cilantro
3 scallions, sliced thin
¼ cup light mayonnaise
¼ cup low-fat sour cream
2 garlic cloves, minced
12 (6-inch) corn tortillas, warmed
Nutritional Information

NUTRITIONAL INFORMATION

Per Serving (Serves 4)

  • Calories 465
  • Cholesterol 89 mg
  • Fat 14 g
  • Sodium 1055 mg
  • Saturated 3 g
  • Carbs 48 g
  • Trans 0g
  • Dietary Fiber 9 g
  • Monounsaturated 5 g
  • Sugar 5 g
  • Polyunsaturated 4 g
  • Protein 38 g

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Instructions

Serves 4

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.

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.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.