Sous Vide Fish Tacos with Snapper
Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, ...
Shop Sous Vide Cookers
Precision® Cookers
Perfect results in a few simple steps.
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
-
Step 1
Set the Anova Sous Vide Precision Cooker to 132ºF (56ºC).
-
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.
-
Step 3
Place the bag in the water bath and set the timer for 20 minutes.
-
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.
-
Finishing Steps
-
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.
-
Step 1
Squeeze the juice of 1/2 lime over the fish. Using 2 forks, separate the fish into bite-sized pieces.
-
Step 2
Serve the fish on the tortillas, topped with the vegetable mixture, additional lime juice, lettuce, and hot sauce (if desired).