Serves 4
Use a 4- or 6-quart slow cooker. Cube the fish, and toss the cubes with salt and pepper. Place the fish pieces into the center of a length of foil or parchment paper and fold over the edges and crimp to make one fully enclosed packet. Place this packet into the insert. Cover and cook on High for 2 hours, or until the fish flakes easily with a fork. In a small mixing bowl, combine the sour cream, coleslaw mix, and salsa. Spoon this sauce on top of the fish and serve in warmed corn tortillas.
Fish tacos from a fast food joint can actually be quite heavy and greasy since most use breaded and deep-fried fish fillets. These are light and healthy and will satisfy any and all cravings, leaving lots of extra calories for a well-deserved margarita! If desired, serve the tacos with lime wedges, cilantro, and sliced avocado.
Serves 4
Use a 6-quart slow cooker. Spread a length of aluminum foil or parchment paper onto your kitchen countertop and place the fillets into the center. In a small mixing bowl, combine the sour cream, capers, dill, salt, and pepper. Spoon this sauce over the top of each fillet. Fold the foil or paper over and crimp the edges to make one fully enclosed packet. Place this packet into the insert. Cover and cook on High for 2 hours, or until the fish flakes easily with a fork. Take care opening the packet—the steam will shoot out! Serve with lemon wedges at the table.
I could eat capers all day long, and love blending them with the dill and sour cream. I adapted this recipe for the slow cooker from a version found in a Cooking Light magazine. If you opt to use low-fat sour cream, each serving is right around 200 calories.