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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



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



  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


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