Sous Vide Fish Tacos with Fall Apple Slaw Recipe


Sous vide cooking ensures fish that is completely cooked – by no means underdone or overdone. And what higher approach to present it off than in a spherical of fish tacos?!

Images Credit score:
Nick Evans

This publish is dropped at you in partnership with Joule: Sous Vide by ChefSteps.

Sous vide cooking has a fame for lengthy, sluggish cooking – hours and hours of cooking meals at low temperatures earlier than its able to serve. Many recipes definitely do take this lengthy (and with scrumptious outcomes!), however you need to use your immersion circulator for quick-cooking recipes, too!

That’s proper – sous vide can undoubtedly be used to make quick, simple weeknight meals! These fish tacos are the right instance.


These sous vide fish tacos are prepared in about 45 minutes flat. Sure, it is a bit longer than a fast stovetop sear, however the benefit is fish that you simply don’t have to fret about over-cooking (or under-cooking).

The fish may even hand around in the sous vide tub a number of additional minutes should you’re not fairly able to serve.

Because the fish cooks, you can also make the apple salsa and bitter cream sauce, and dinner is prepared very quickly. The fish itself goes straight from the sous vide tub to the taco and is flaky and well-seasoned after simply 45 minutes cooking. What might be simpler?!

Sous Vide Fish Tacos


 Because the fish has about 45 minutes to cook dinner within the water tub, I like to make use of that point to make a number of enjoyable taco toppings.

First, the cilantro bitter cream sauce: That is my go-to for many tacos. Stir collectively some bitter cream with lime juice and cilantro, and it’s able to go.

Then add a fall apple slaw: The apple and radish salsa is completely different from what you’ll discover on most tacos, however has an amazing texture, which these tacos want. That is additionally the time of yr when apples are at their greatest, so why not present them off in a crunchy slaw?!


That is one among my favourite recipes for first-time sous-vide cooks. It’s low stress and far simpler than cooking halibut within the oven or in a skillet. In actual fact, it could be arduous to screw this up!

Listed here are a number of different assets should you want some assist getting began with sous-vide cooking:



Sous Vide Fish Tacos with Fall Apple Slaw Recipe



  • 1 pound halibut
  • Pinch of salt
  • Pinch of black pepper
  • Pinch of floor cumin

Apple Slaw:

  • 1 purple apple, reminiscent of Fuji or Gala, peeled and diced
  • four to five radishes, diced
  • 1/four cup diced purple onion
  • Juice from 1/2 lime (about 1 tablespoon)
  • Pinch of salt

Cilantro Bitter Cream:

  • 1 cup bitter cream
  • 2 tablespoons minced cilantro
  • Juice from 1/2 lime (about 1 tablespoon)
  • Pinch of salt

To serve:

  • Taco-sized flour or corn tortillas
  • 1/2 purple cabbage, sliced skinny
  • 2 ripe avocados, sliced skinny


1 Warmth the water: Fill your pot with water and place your immersion circulator inside. Set the temperature to 132°F and let water come to temperature.

2 Prep the fish: Season halibut with a pinch of salt, pepper, and floor cumin. Add to gallon-sized luggage.

three Seal the bag: Seal the bag, eradicating as a lot air as doable by utilizing the water-displacement technique to assist press out all of the air: Decrease the bag with the fish into the water, letting the water press the air by means of a small opening within the bag. As soon as the air has been pressed out, seal the bag.

You are able to do this within the pot of water because it heats. (Simply watch out if the water is already steaming!) Set the halibut apart on a kitchen towel till the water has completed heating.

four Cook dinner the halibut sous vide: As soon as the water has come to temperature cook dinner the halibut for 45 minutes. In case your fillets are thicker than 1 inch, add 15 minutes to cooking time.

5 In the meantime, make the apple slaw and the bitter cream sauce: If you have not already finished so, cube the apples and radishes. Toss collectively in a small bowl with the onions, lime juice, and a pinch of salt.

In one other small bowl, stir collectively the bitter cream, cilantro, lime juice, and salt for the bitter cream sauce.

6 Assemble the tacos: A couple of minutes earlier than the halibut is prepared, heat the tortillas in a dry skillet over medium-low warmth. When the halibut is finished, take away it from the bag and switch to a plate. Use a fork to interrupt the fish into chunky items.

Assemble the tacos by including a smear of bitter cream sauce to every tortilla and topping with a number of slices avocado, cabbage, a number of scoops of slaw, and about two ounces of sous-vide halibut. Drizzle extra bitter cream sauce over prime, and serve!

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Nick Evans

Nick has been writing scrumptious recipes for the house cook dinner for nearly a decade. He lives in Denver, CO and embraces a fragile steadiness of diaper altering, path working and beer ingesting. His web site is Macheesmo and his first e-book is Love Your Leftovers.

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