Sous Vide Chicken and Avocado Tacos

The chicken is cooked sous vide, grilled, sliced and used for the taco filling - and it is absolutely divine. This recipe can easily be multiplied to serve more, or you might consider serving these as a tapa-style appetizer for guests as well. 

Author

Barbara Freda

I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens, including a long stint at Union Square Cafe in its earliest years. After (sadly) leaving NYC, I realized I needed to step away from the 80-hour work weeks, so I left the heat of the kitchen for the cool of the computer keyboard: I started writing about food, the business of food, and technology in the food industry, as well as teaching cooking classes. Recipe development remains one of my top loves, and the opportunity to develop recipes for Anova has been fun every step of the way.

Prep Time: 00:20

Recipe Time: 00:45

Temperature : 145.4F / 63C

Ingredients

• 8 ounces boneless skinless chicken breasts
• 1/4 teaspoon (1.2 ml) adobo seasoning
• Dash lemon pepper
• Dash ground cumin
• Salt and freshly ground black pepper
• 1 ripe avocado
• 2 tablespoons (30 ml) sour cream
• 1/2 lemon
• 6 soft corn tortillas
• 2 ounces grated pepper jack cheese
• 6 teaspoons (20 ml) prepared salsa
• 1/4 cup (59 ml) chopped cilantro, plus more for serving
• Chili powder, for serving

Directions

1. Set the Anova Sous Vide Precision Cooker to 145.4ºF (63ºC). Season the chicken the adobo seasoning, lemon pepper, cumin, and black pepper. Place in a medium zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the dry setting. Place the bag in the water bath and set the timer for 45 minutes.
2. While chicken cooks, prepare the fillings: Dice the avocado into large chunks. Set aside 3/4 of the diced avocado for filling.
3. Mash the remaining avocado with 1 tablespoon sour cream until very smooth (use a handheld blender for smoothest consistency). Season to taste with salt and pepper. Transfer to a small zipper lock bag, seal, and snip off one corner. Place remaining sour cream into second small zipper lock bag, seal and snip off one corner. Set both bags aside.

Finishing Steps

1. About 10 minutes before the chicken is finished, heat a grill to high. When the timer goes off, remove the bag from the water bath. Remove the chicken from the bag and discard cooking liquid. When chicken is done, remove from hot Grill chicken for 90 seconds on each side. Squeeze each side with lemon juice as it grills.
2. Remove chicken from the grill and slice piece lengthwise into thin strips. Keep grill set to high.
3. Microwave tortillas on high heat until pliable, about 30 seconds.Top tortillas with even amounts of pepper jack cheese, salsa, sliced avocado, chicken, and chopped cilantro, in that order. (The cheese keeps the salsa from soaking through the tortilla.) Roll each tortilla as tightly as possible and place on a tray, seam side down.
4. Gently place filled tortillas, seam side down, on the grill. Grill until crisp, 2 to 3 minutes on each side.
5. To serve, pipe drizzles of avocado cream and sour cream over the tacos. Garnish with additional cilantro and chili powder. Serve.