Slow Cooker: Cilantro Lime Fish Tacos

A friend came over for dinner and we know he loves to eat fish. But his girlfriend doesn't so if he comes over by himself we always like to make something with fish. This was the perfect opportunity to try slow cooker fish tacos. The original recipe is for more servings using 6 tilapia filets. However we thought 1 tilapia filet would be enough for 1 person, but it wasn't and it this recipe serves no more than two. Luckily Nick was so kind to grab something from the freezer. But the more reason to make this again soon, because it was delicious and Nick still has to try them. I forgto to take a picture while the tacos were plated but luckily I have one from the sauce in the slow cooker. The recipe is from fun home things.

Cilantro Lime Fish Tacos (serves 2) (3.5L Slow cooker)
- 3 frozen tilapia fillets
- 400 gr can tomato cubes, drained
-  0.5 tsp. minced garlic
- 1.5 tbsp dried coriander or 0.25 cup fresh chopped cilantro
- 2 tbsp lime juice
- salt to taste
- 4 wraps

Place the frozen fish on the bottom of your slow cooker. Cover the fish with all the other ingredients except for the wraps. Cook on low for 4 hours. Flake the fish and combine with the rest. Then scoop the mixture in wraps and serve.

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