adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Sous Vide Fish Tacos with Fall Apple Slaw
0 Likes
Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
Achieve flawless fish for delicious fish tacos with sous vide cooking!
Ingredients:
  • 1 pound halibut
  • Pinch of salt
  • Pinch of black pepper
  • Pinch of ground cumin
  • Apple Slaw:
  • 1 red apple, such as Fuji or Gala, peeled and diced
  • 4 to 5 radishes, diced
  • 1/4 cup diced red onion
  • Juice from 1/2 lime (about 1 tablespoon)
  • Cilantro Sour Cream:
  • 2 tablespoons minced cilantro
  • To serve:
  • Taco-sized flour or corn tortillas
  • 1/2 red cabbage, sliced thin
  • 2 ripe avocados, sliced thin
Instructions:
  • Prepare the sous vide water bath: Fill a pot with water and immerse the circulator. Set the temperature to 132°F and allow it to come to temperature.
  • Prepare the fish: Season halibut with a pinch of salt, pepper, and ground cumin, and place it in gallon-sized bags.
  • Seal the bag: Lower the bag into the water to release the air, then seal it. Proceed with cooking the halibut as the water heats up. Place the sealed bag aside on a kitchen towel until ready to cook.
  • Sous vide the halibut in the water at the specified temperature for 45 minutes. If the fillets are over 1 inch thick, extend cooking time by 15 minutes.
  • Prepare the apple slaw by combining diced apples and radishes with onions, lime juice, and a pinch of salt in a small bowl. In another bowl, mix sour cream with cilantro, lime juice, and salt to make the sour cream sauce.
  • Prepare the tacos: Warm the tortillas in a dry skillet over medium-low heat a few minutes before the halibut is cooked. Break the cooked halibut into chunky pieces using a fork, then assemble the tacos by spreading sour cream sauce on each tortilla, adding avocado slices, cabbage, slaw, and about 2 ounces of sous-vide halibut. Finish by drizzling more sour cream sauce on top before serving.

Similar Recipes