½cupshredded coleslaw mix shredded cabbage and carrots
86-inch corn tortillasfor serving
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. Fold over the edges and crimp to make a packet. Place the packet into your slow cooker insert.
Cover and cook on high for 2 hours or until the fish flakes easily with a fork. In a mixing bowl, combine the sour cream, coleslaw mix, and salsa. Spoon this sauce on top of the fish and serve in warmed corn tortillas with desired garnishes.