Slow-Cooker California-Style Fish Tacos

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A cookbook recipe exclusively for All-Access members from Healthy Slow Cooker Revolution

SERVES4

Slow-Cooker California-Style Fish Tacos
Healthy Slow Cooker Revolution

A cookbook recipe exclusively for All-Access members from Healthy Slow Cooker Revolution

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 hali...

GATHER YOUR INGREDIENTS

KEY EQUIPMENT

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BEFORE YOU BEGIN

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

INSTRUCTIONS

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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