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Sous-Vide Fish Tacos Recipe

Sous vide fish tacos

This recipe is part of the collaboration between The ISVA and Amazing Food Made Easy. You can check out all the great content both sites have to offer.

From the ISVA Editors

Who doesn't love fish tacos??

And using sous vide fish in the tacos means it's the exact texture you are looking for. Combing the fish with a crunchy cabbage slaw and a bright and fruity mango salsa mean you won't be able to eat just one!


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


Sous-Vide Fish Tacos Recipe

  • Published: October 22, 2021
  • By Aly Romero 
  • Total Time: 20 - 30 minutes
  • Cooks: 110°F (43.3°C) for 20 - 30 minutes
  • Serves: 4

Ingredients for Sous-Vide Fish Tacos

  • For the Halibut

  • 1 lb. Halibut Filet (cut in half) 
  • 1/2 tablespoon cumin 
  • 1/2 tablespoon coriander 
  • 1/8 teaspoon cayenne pepper 
  • 1/2 teaspoon garlic powder 
  • 1/2 teaspoon onion powder 
  • 1/2 teaspoon paprika 
  • 1/2 teaspoon kosher salt 
  • 1/4 teaspoon black pepper 
  • 2 tablespoons extra virgin olive oil 
  • For the Cabbage Slaw 

  • 1 cup thin sliced purple cabbage
  • 2 scallions, sliced 
  • 1 tablespoon chopped fresh cilantro
  • 1/2 lime, juiced 
  • 1 teaspoon sugar 
  • Salt and pepper 
  • For the Mango Salsa 

  • 1 mango, diced 
  • 1 tablespoon chopped fresh cilantro 
  • 1 lime, juiced 
  • 1/3 red onion, diced 
  • 1 jalapeño, seeds and ribs removed, then diced 
  • Salt and Pepper to taste
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Cooking Instructions for Sous-Vide Fish Tacos

Prep the Halibut

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).

For the Cabbage Slaw

Combine all of the ingredients for the cabbage slaw, cover and place in the fridge. 

For the Mango Salsa

Prepare the mango salsa by combining all ingredients, cover and place in the fridge.

For the Halibut

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. 

To Finish

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!


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


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