Slow-Cooker Chipotle Beef Tacos With Cabbage And Radish Slaw

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3 pound(s) beef chuck, trimmed and cut into 2-inch pieces

1 large onion, thinly sliced

4 clove(s) garlic, chopped

1 to 3 tablespoon(s) chopped canned chipotles in adobo sauce

1 teaspoon(s) dried oregano

2 bay leaves

Kosher salt

4 cup(s) thinly sliced cabbage (about 1⁄3 medium cabbage)

4 radishes, halved and thinly sliced

1/4 cup(s) chopped fresh cilantro

2 tablespoon(s) fresh lime juice, plus lime wedges for serving

12 6-inch corn tortillas

Sour cream, pickled jalapeño peppers, and hot sauce, for serving

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