Sous Vide Fish Tacos with Fall Apple Slaw

Ingredients

• 1 pound halibut
• Pinch of salt
• Pinch of black pepper
• Pinch of ground cumin
• 1 red apple, such as Fuji or Gala, peeled and diced
• 4 to 5 radishes, diced
• 1/4 cup diced red onion
• Juice from 1/2 lime
• 1 cup sour cream
• 2 tablespoons minced cilantro
• Taco-sized flour or corn tortillas
• 1/2 red cabbage, sliced thin
• 2 ripe avocados, sliced thin

Directions

1. Fill your pot with water, then clip in the immersion circulator. Set it to 132 degrees F and let the water heat.
2. Sprinkle the halibut with a pinch of salt, pepper, and ground cumin. Place the fish in gallon-sized bags.
3. Close the bag most of the way, then use the water-displacement method to push out the air: ease the bag with the fish down into the water so the pressure forces air out through the small opening. Once the air is out, finish sealing the bag. You can handle this while the water is heating in the pot, just watch your hands if it is already steaming. Rest the sealed halibut on a kitchen towel until the water reaches temperature.
4. When the water is ready, cook the halibut sous vide for 45 minutes. For fillets thicker than 1 inch, increase the cook time by 15 minutes.
5. While the fish cooks, make the apple slaw and sour cream sauce. Dice the apples and radishes if you have not done that yet, then combine them in a small bowl with the onions, lime juice, and a pinch of salt. In a second small bowl, mix the sour cream with the cilantro, lime juice, and salt.
6. Just before the halibut is finished, heat the tortillas in a dry skillet over medium-low heat. When the fish is done, take it out of the bag and move it to a plate. Flake it into chunky pieces with a fork. Build each taco with a swipe of sour cream sauce on the tortilla, then add avocado slices, cabbage, slaw, and about 2 ounces of sous-vide halibut. Spoon more sour cream sauce over the top, and serve.