Sous Vide Fish Tacos with Fall Apple Slaw

Sous vide cooking guarantees fish that's perfectly cooked – never underdone or overdone. And what better way to show it off than in a round of fish tacos?!

  • Prep time: 10 minutes
  • Cook time: 45 minutes


  • 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)
  • Pinch of salt

Cilantro Sour Cream:

  • 1 cup sour 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 red cabbage, sliced thin
  • 2 ripe avocados, sliced thin

Special equipment:


1 Heat 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 ground cumin. Add to gallon-sized bags.

3 Seal the bag: Seal the bag, removing as much air as possible by using the water-displacement method to help press out all the air: Lower the bag with the fish into the water, letting the water press the air through a small opening in the bag. Once the air has been pressed out, seal the bag.

You can do this in the pot of water as it heats. (Just be careful if the water is already steaming!) Set the halibut aside on a kitchen towel until the water has finished heating.

4 Cook the halibut sous vide: Once the water has come to temperature cook the halibut for 45 minutes. If your fillets are thicker than 1 inch, add 15 minutes to cooking time.

5 Meanwhile, make the apple slaw and the sour cream sauce: If you haven't already done so, dice the apples and radishes. Toss together in a small bowl with the onions, lime juice, and a pinch of salt.

In another small bowl, stir together the sour cream, cilantro, lime juice, and salt for the sour cream sauce.

6 Assemble the tacos: A few minutes before the halibut is ready, warm the tortillas in a dry skillet over medium-low heat. When the halibut is done, remove it from the bag and transfer to a plate. Use a fork to break the fish into chunky pieces.

Assemble the tacos by adding a smear of sour cream sauce to each tortilla and topping with a few slices avocado, cabbage, a few scoops of slaw, and about two ounces of sous-vide halibut. Drizzle more sour cream sauce over top, and serve!