Slow-Cooker Chipotle Beef Tacos With Cabbage And Radish Slaw

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3 pounds beef chuck, trimmed and cut into 2-inch pieces

1 large onion, thinly sliced

4 cloves garlic, chopped

1 to 3 tablespoons chopped canned chipotles in adobo sauce

1 teaspoon dried oregano

2 bay leaves

kosher salt

4 cups thinly sliced cabbage (about 1?3 medium cabbage)

4 radishes, halved and thinly sliced

1/4 cup chopped fresh cilantro

2 tablespoons fresh lime juice, plus lime wedges for serving

12 6-inch corn tortillas

sour cream, pickled jalapeƱo peppers, and hot sauce, for serving

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