This recipe comes from Jesse Inman.
The benefit of the Sous Vide method is that you get the exact level of done-ness on your meat (or whatever you happen to be cooking) every time.
While often utilized for steaks, don't overlook the Sous Vide for fish. Utilizing this method will take your fish tacos to another level.
- 1-2 Salmon Filets
- Sonoran-style flour tortillas
- Pickled Carrots
- Micro Cilantro
- Salsa Macha
- Fermented Chile Manzano Paste
Sous Vide the salmon at 105 degrees for 45 mins.
Using a potato peeler, make ribbons out of your pickled carrots, and set aside.
Once the salmon is cooked and finished, heat your tortillas on a hot griddle and smear with Chile Manzano Paste.
Fill each taco with your preferred amount of Salmon.
Top each taco with carrot ribbons, micro cilantro, and salsa macha.
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