Fish Taco Sous Vide


Sous vide Fish (see below)
6 corn or wheat tortillas
Avocado cream (see below)
mango salsa (see below)
Avocado cream (see below)
Pickled cabbage (see below)

To assemble:
Warm tortillas on a hot skillet.
Run a smear of avocado cream down the middle.
Top with mango salsa, cabbage and fish!

Souse vide fish:
1 ahi steak
1 mahi mahi steak
1 c avocado oil

Place fish and 1/2 of the oil in separate bags.
Souse vide at 132 F for 15 minutes (ahi) and 20 min (mahi mahi)
Remove from bags and cut into chunks

Mango salsa:
1 mango, diced
1 shallot, minced
10 grape tomato, diced
juice of 1/2 lime
1/4 c cilantro, chopped fine
1/4 t oregano, dried
1/2 t epazote, dried
1/8 t cumin
1 t chipotle powder
1/2 t salt

Avocado cream:
2 avocado
1/2 C sour cream
juice of 1/2 lime
1/2 t chipotle powder
1 clove garlic, microwave for 10 seconds
1/4 c cilantro

Process until smooth.

Quick pickle cabbage:
2 T avocado oil
1 small onion, diced
8 napa cabbage leaves
1 t epazote
2 T mezcal
1 T red wine vinegar
1 T malt vinegar
1/2 t salt

Sauté onion in oil until translucent.
Add cabbage, epazote and mezcal, sauté until almost dry.
Remove from heat, add vinegars and salt.



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