Sous Vide Halibut Fish Tacos
I love trying recipes with different cooking techniques and these Sous Vide Halibut Fish Tacos are a perfect example. If you don’t have a sous vide, don’t worry, you can make this exact recipe using a traditional pan seared method but with all of the same amazing flavors!
Fish tacos, so many possibilities! I love them fried, pan seared or grilled. I love them with salsas, chipotle crema and a crunchy slaw for texture! Do I sound like Sam I Am? I love this recipe for Sous Vide Halibut Fish Tacos because it’s the perfect bite when it all comes together. The crunchy citrus slaw adds a hint of acid and the mango salsa is sweet and spicy. The moist (yes I said it, lol) halibut is almost buttery in texture. Let’s face it, it’s a summertime party in your mouth!
If you can’t find halibut or it’s not in season, you could use a swordfish or a mahi mahi….all of them work beautifully in this dish! It’s healthy, fresh and full of amazing flavors. The sous vide technique allows for the fish to be perfectly cooked to a precise temperature from edge to center. With this method, the fish has a chance to bathe with some amazing spices and then they bloom with an amazing explosion when you sear it quickly in a hot skillet before serving.
If you are feeding a crowd, sous vide is also a great time saver. You can sous vide the fish ahead of time and move it to an ice bath to bring it out of the food danger zone and then safely into the fridge. When you’re ready for guests, remove the halibut from the fridge about 30 mins. prior. Open the vacuum sealed bags and pat it completely dry. Hit it with a hot sear and serve. You can also make the cabbage slaw and mango salsa earlier in the day and they will hold just fine, covered in the fridge. Presentation looks beautiful and impressive but it’s oh’ so easy! If you make the recipe for Sous Vide Halibut Fish Tacos, don’t forget to tag me on social media, I’d love to see! Enjoy!
Sous Vide Halibut Fish Tacos
- sous vide
- Non-Stick Skillet
- Fish Spatula
- 2 Mixing Bowls
- cutting board
- chef's knife
- 1 lb. Halibut Filet cut in half
- 1/2 Tbsp. Ground Cumin
- 1/2 Tbsp. Ground Coriander
- 1/8 tsp. Cayenne Pepper
- 1/2 tsp. Garlic Powder
- 1/2 tsp. Onion Powder
- 1/2 tsp. Paprika
- 1/2 tsp. Kosher Salt
- 1/4 tsp. Black Pepper
- 2 Tbsp. Extra Virgin Olive Oil
- 1 cup Purple Cabbage sliced very thinly
- 2 Scallions sliced
- 2 Tbsp. Fresh Cilantro chopped and divided
- 1/2 Lime juiced
- 1 tsp. Sugar
- Kosher Salt & Black Pepper
- 1 Mango diced
- 1 Lime juiced
- 1/3 Red Onion diced
- 1 Jalapeno diced, seeds and ribs removed for less spice if desired.
- Make the spice mixture with the first 8 ingredients and rub on all sides of the halibut filets, pack in a vacuum sealed bag and set aside.
- Set sous vide to 110F.
- Combine all the ingredients for the cabbage slaw; sliced purple cabbage, scallions, 1 Tbsp. of chopped cilantro, 1/2 lime juiced, sugar, salt and pepper. Stir to combine, cover and place in the fridge.
- Prepare the mango salsa by combining all ingredients; mango, 1 Tbsp. cilantro, 1 lime juiced, 1/3 red onion, 1 jalapeno, salt and pepper. Stir to combine, cover and place in the fridge.
- Place the halibut in the sous vide bath and cook for no more than 30 mins. for a filet approx. 1" thick. If your piece is thinner, reduce time to 20 mins.
- Carefully remove the fish from the vacuum sealed bag and dry completely on all sides.
- Preheat a non-stick skillet over medium high heat, add 1-2 Tbs. EVOO and heat another minute.
- Carefully place the fish in the pan and cook 2 mins, flip and cook another 2 mins. or until it's just cooked through, depending upon thickness of the fish.
- Removed and divide into large chunks using a fork. Taste and add a little more salt and pepper if needed.
- Build the tacos – place a tortilla out first, then add some of the cabbage slaw, pieces of the halibut and sprinkle with mango salsa.
- For additional toppings you can also add fresh cilantro, sliced avocado or a squeeze of lime…Enjoy!