Choose your currency:
My Basket (00) - £0.00

Your Bag

you currently have no items in your bag

FREE UK delivery on all orders

My Basket (00) - £0.00

Your Bag

you currently have no items in your bag

 

Slow Cooker Fish Tacos with Cabbage Slaw

Fresh ingredients, vibrant colours and zesty flavour: each bite of these slow cooker fish tacos is a little taste of summer. Perfect for a quick lunch in the sun or for warming up cooler evenings. Serve with vibrant cabbage slaw, lime wedges and sliced, raw radishes for an extra punch of fresh flavour.

Slow Cooker Fish Tacos 2

Ingredients


For the tacos
4 cod fillets
Large tin of chopped tomatoes
3 cloves of garlic
2 medium tomatoes
½ jalapeño pepper
15g Coriander
Pinch of salt and black pepper
8 corn tortillas
1 large avocado
4 radishes, sliced

For the slaw
160g red cabbage, thinly sliced
1 red onion, thinly sliced
1 tbsp extra virgin olive oil
1 lime
Pinch of ground coriander
Salt and pepper to season

Method


 

  1. Add the cod fillets to the slow cooker and cover with the tinned chopped tomatoes
  2. Slice the garlic, tomatoes, jalapeño pepper and coriander; add to the slow cooker
  3. Add a pinch of salt and pepper, and a squeeze of lime juice
  4. Place the lid on the slow cooker and set to cook on low for 4 hours
  5. After 4 hours, remove the lid and, using a fork, flake the fish and mix the ingredients together
  6. For the slaw: mix the sliced red cabbage with the red onion, olive oil and remaining coriander in a bowl and season with salt and pepper
  7. To serve: mash the avocado in a bowl and spread a spoonful onto the centre of each of the tortillas
  8. Spoon the taco mixture on top of the avocado, add the red cabbage slaw and sliced radishes

Untitled-3

Join the conversation