Slow Cooker Fish Tacos
Based largely upon America's Test Kitchen Healthy Slow Cooker Revolution
Yields 12 tacos
4 limes (1 1/2 sliced 1/4 inch thick, plus 3 tablespoons juice and lime wedges for serving)
1 tablespoon extra-virgin olive oil
1-2 tablespoons minced canned chipotle chile in adobe sauce (just the liquid part)
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 (can be fresh or frozen; if frozen, thaw ahead of time)
1/2 small head of cabbage, cored and sliced (use slicer setting on food processor) or buy a bag of already slice cabbage. (You want 4 cups.)
6 tablespoons fresh cilantro, minced
3 scallions, sliced thin
1/4 cup light mayonnaise
1/4 cup low-fat sour cream
2 garlic cloves minced
12 (6-inch) corn or flour tortillas, warmed (I prefer corn.)
Fold sheet of aluminum foil into a large sling that covers the bottom of your slow cooker across the long width of your slow cooker. You want there to be extra foil at the ends to grab when it comes time to remove the fish. Arrange lime slices in single layer on the bottom of the slow cooker. Add water (about 1/2 cup) until it is level with the lime slices.
Microwave 2 teaspoons oil, 2 teaspoons chipotle juice, coriander, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper until fragrant, about 30 seconds and let cool slightly. Lightly dab halibut with paper towel to remove excess water, especially if thawed from frozen. Rub one side of each fillet with spice mixture and then place (spiced side up) on top of lime slices. Cook on low for 1 to 2 hours. You will know when the halibut is done, because it flakes when a prodded with a paring knife and the internal temperature registers 140 degrees. (I could tell by just looking and prodding; didn't need to use a meat thermometer.)
While fish is cooking, combine cabbage, 1/4 cup cilantro, scallions, 2 tablespoons lime juice, remaining 1 teaspoon oil and 1/4 teaspoon salt in bowl. Place in fridge until ready to serve.
And in separate bowl, combine mayonnaise, sour cream garlic, remaining 1 tablespoon lime juice, 1 to 1 1/2 teaspoons chipotle sauce and remaining 2 tablespoons cilantro. Season with salt and pepper to taste. Place in fridge until ready to serve.
Gently lift foil sling from slow cooker and transfer place on cutting board. Lift fish fillets from the limes. Cut each fillet into 3 equal pieces. Spread sauce evenly onto warm tortillas, top with fish and cabbage and serve with lime wedges.
If your crew can't eat 12 tacos at dinner, just know that that this dish holds up for leftovers.