Make the spice mixture and rub on all sides of the halibut, pack in a vacuum sealed bag and set aside.
Set and preheat the sous vide to 110°F (43.3°C).
Combine all of the ingredients for the cabbage slaw, cover and place in the fridge.
Prepare the mango salsa by combining all ingredients, cover and place in the fridge.
Place the halibut in the sous vide and cook for no more than 30 minutes for a filet approx. 1" thick. If your piece is thinner, cook for about 20 minutes.
Carefully remove the fish from the vacuum sealed bag and dry completely on all sides.
7Preheat a skillet over medium heat, add 2 tablespoons of extra virgin olive oil and heat 1 minute.
Carefully place the fish in the pan and cook 1-2 minutes, flip and cook another 1 minute.
Remove and divide into large chunks using a fork.
Build the tacos by placing a tortilla out first, then add some of the cabbage slaw, a strip of the halibut and sprinkle with mango salsa.
For additional toppings you can add fresh cilantro, sliced avocado or a squeeze of lime...Enjoy!
