Sous Vide Fish Tacos with Snapper
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Ingredients for 2
1 (6-ounce) red snapper fillet
Salt and freshly ground pepper
1 tablespoon extra virgin olive oil
1/3 cup plain yogurt
2 limes, halved
1 tablespoon chopped fresh cilantro
1 tomato, chopped
1/2 avocado, chopped
1 scallion, minced
1 small red jalapeno chile, chopped (optional)
2–4 flour tortillas, warmed
1/2 cup shredded iceberg lettuce
Hot sauce, for serving
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 132ºF (56ºC).
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Step 2
Season snapper with salt and pepper. Place in a large zipper lock or vacuum seal bag. Add the olive oil and seal using the water immersion technique or a vacuum sealer on the moist setting.
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Step 3
Place the bag in the water bath and set the timer for 20 minutes.
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Step 4
Meanwhile, prepare the vegetables: Combine the yogurt, juice of 1 lime, and cilantro in a medium bowl. Add the tomato, avocado, scallion, and chile (if desired). Mix well. Season to taste with salt and pepper.
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Finishing Steps
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Step 0
When the timer goes off, remove the bag from the water bath. Transfer the entire contents of the bag to a medium bowl.
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Step 1
Squeeze the juice of 1/2 lime over the fish. Using 2 forks, separate the fish into bite-sized pieces.
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Step 2
Serve the fish on the tortillas, topped with the vegetable mixture, additional lime juice, lettuce, and hot sauce (if desired).