Step 1

Thaw fish, if frozen. Cut into four serving-size pieces. Rinse fish; pat dry. Place in a 4- to 6-qt. slow cooker. In a small bowl whisk together next nine ingredients (through oregano). Pour mixture over fish, gently rearranging fish to coat. Cover and cook on low 3 hours or high 1 1/2 hours or until fish flakes easily.

Step 2

Using a slotted spoon, spoon fish onto tortillas. If desired, drizzle with some of the cooking liquid. Top with cabbage, cilantro, and, if desired, hot pepper sauce.