Sous Vide Spicy Fish Tacos

Name: Sous Vide Spicy Fish Tacos
Yield: Serves 4
Ingredients: 4 teaspoons, vegetable oil; 1 teaspoon, chili powder; 1 teaspoon, ground coriander; 1 teaspoon, dried oregano; , Salt; 1/2 teaspoon, ground cumin; 1/4 cup, minced canned chipotle chile in adobo sauce; 1 tablespoon, tomato paste; 1 tablespoon, honey; 1/4 cup, lime juice (2 limes); 2 1-pound, skinless halibut fillets, 1 to 1½ inches thick; 1/2 small head, green cabbage, cored and sliced thin (4 cups); 6 tablespoons, chopped fresh cilantro; 4 , scallions, sliced thin; 1/4 cup, mayonnaise; 1/4 cup, sour cream; 2 , garlic cloves, minced; 12 , (6-inch) corn tortillas, warmed; , Lime wedge

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Main Courses

Fish & Seafood

We wanted a fish taco with bold flavors—and, most important, perfectly cooked fish.

A cookbook recipe exclusively for All-Access members from Sous Vide for Everybody

SERVES4

TIMESous vide: 30 to 45 minutes; active cooking time: 30 minutes, plus at least 1 hour marinating time

Sous Vide Temperature110°F/43.5°C

A cookbook recipe exclusively for All-Access members from Sous Vide for Everybody

WHY THIS RECIPE WORKS

Fish tacos can look beautiful, overflowing with fresh ingredients and contrasting textures and colors. But that first bite? Disappointing, overcooked fish. We wanted to change that. We started by making a chipotle-based paste that would act...

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