Sous Vide Fish Tacos with Fall Apple Slaw Recipe

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Annie Published: March 31, 2021 Modified: July 19, 2021
Sous Vide Fish Tacos with Fall Apple Slaw Recipe

How To Make Sous Vide Fish Tacos with Fall Apple Slaw

Making sous vide fish ensures that it is cooked perfectly and evenly. For this recipe, you’ll be putting them on tortillas to make delicious tacos.

Preparation: 10 minutes
Cooking: 45 minutes
Total: 55 minutes



  • 1lbhalibut
  • pinchsalt
  • pinchblack pepper
  • pinchground cumin

For the Apple Slaw:

  • 1red apple,such as fuji or gala, peeled and diced
  • 5radishes,diced
  • ¼cupred onion,diced
  • ½juice from lime,(about 1 tbsp)
  • pinch of salt

For the Cilantro Sour Cream:

  • 1cupsour cream
  • 2tbspcilantro,minced
  • ½fromjuice from lime
  • pinch of salt

To Serve:

  • taco sized flour,or corn tortillas
  • ½red cabbage,sliced thin
  • 2ripe avocados,sliced thin


  1. Heat the water: Fill your pot with water and place your immersion circulator inside. Set the temperature to 132°F and let water come to temperature.

  2. Prep the fish: Season halibut with a pinch of salt, pepper, and ground cumin. Add to gallon-sized bags.

  3. Seal the bag: Seal the bag, removing as much air as possible by using the water displacement method to help press out all the air:

  4. Lower the bag with the fish into the water, letting the water press the air through a small opening in the bag. Once the air has been pressed out, seal the bag.

  5. Cook the halibut sous vide: Once the water has come to temperature cook the halibut for 45 minutes. If your fillets are thicker than 1 inch, add 15 minutes to cooking time.

  6. Meanwhile, make the apple slaw and the sour cream sauce: If you haven’t already done so, dice the apples and radishes. Toss together in a small bowl with onions, lime juice, and a pinch of salt.

  7. In another small bowl, stir together the sour cream, cilantro, lime juice, and salt for the sour cream sauce.

  8. Assemble the tacos: A few minutes before the halibut is ready, warm the tortillas in a dry skillet over medium-low heat. When the halibut is done, remove it from the bag and transfer it to a plate.

  9. Use a fork to break the fish into chunky pieces. Assemble the tacos by adding a smear of sour cream sauce to each tortilla and topping with a few slices of avocado, cabbage, a few scoops of slaw, and about two ounces of sous-vide halibut.

  10. Drizzle more sour cream sauce over top, and serve!


  • Calories: 833.28kcal
  • Fat: 55.87g
  • Saturated Fat: 18.27g
  • Monounsaturated Fat: 26.85g
  • Polyunsaturated Fat: 5.43g
  • Carbohydrates: 41.97g
  • Fiber: 18.27g
  • Sugar: 16.34g
  • Protein: 49.99g
  • Cholesterol: 170.93mg
  • Sodium: 1692.35mg
  • Calcium: 223.07mg
  • Potassium: 2429.80mg
  • Iron: 3.42mg
  • Vitamin A: 273.38µg
  • Vitamin C: 44.65mg
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