Prep time: 5 MINUTES
Cook time: 25 MINUTES
Finishing time: 5 MINUTES |135°F(57.2°C)
Fish tacos have become increasingly popular over the past few years. Tradition-allyserved grilled or fried, they combine so well with the fresh citrus, chile, and cilantroflavors, your quests will be coming back for second and third helpings. The fish is verytender and flaky, but when torched before serving, it picks up the grilled flavor thatmakes the perfect fish taco.
4 fillets cod or mahi mahi, skinned
1 teaspoon chopped fresh cilantro
1/4 teaspoon red pepper flakes
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 tablespoon cider vinegar
1/2 red onion, chopped
4 to 6 corn or flour tortillas
Shredded iceberg lettuce1 large tomato, sliced
1/3 cup sour cream
Guacamole, purchased or homemade 1 lime,quartered
1. Set your sous vide circulator to 135°F(57.2°℃).
2. Lay the fish fillets on a flat surface and season with the cilantro, redpepper flakes, Y teaspoon of salt, and v teaspoon of pepper.
3. Add the fillets to a food-safe bag and seal with the gentle mode ofyour vacuumn sealer or using the water displacement method. Addthe sealed bag to the water bath and cook for 25 minutes.
4. Meanwhile combine the cider vinegar, onion, the remaining tea-spoon of salt, and the remaining teaspoon of pepper in a smallbowl and set aside.
5. When the fish is cooked, use a spatula or fish lifter to carefully removethe fillets and place on paper towels. Pat them dry.
6. Using a blowtorch, lightly sear the fish before cutting into smaller chunks.
7. To serve, into a warmed tortilla, spoon a portion of cooked fish, somelettuce, tomato, sour cream, onion mixture, guacamole, and a goodsqueeze from a lime wedge.