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Sous Vide Shellfish Tacos with Seasonal Slaw

Enjoy tender sous vide shellfish tacos topped with a crisp, seasonal slaw, perfect for a flavorful weeknight dinner.

Main
Prep 20m · Cook 40m · Total 1h
13 ingredients

October brings a bounty of fresh produce, and this recipe highlights seasonal ingredients like cabbage and apples, balancing the sweetness of shellfish with zesty flavors. The use of sous vide ensures the shellfish is perfectly cooked, while the tortillas provide a comforting base. Inspired by the themes of change and adaptation in today's society, this dish reflects a harmonious blend of tradition and innovation in cooking. Inspired by Behind the Dismantling of the C.D.C.: Reform or ‘Humiliation’? and How Politics Is Changing the Way History Is Taught.

Instructions

  1. Preheat the sous vide water bath to 60°C.
  2. In a bowl, combine shellfish, olive oil, minced garlic, lime juice, salt, and black pepper. Mix well.
  3. Transfer the shellfish mixture into a vacuum seal bag and seal tightly.
  4. Place the bag in the preheated water bath and cook for 30 minutes.
  5. While the shellfish cooks, prepare the slaw by combining shredded cabbage, julienned apple, grated carrot, chopped coriander, lime juice, and salt in a bowl. Toss well to combine.
  6. Warm the tortillas in a dry skillet over medium heat until pliable, about 30 seconds on each side.
  7. Once the shellfish is done, remove the bag from the water bath and carefully open it.
  8. To assemble, place a portion of the shellfish on each tortilla and top with the slaw.
  9. Serve immediately and enjoy your flavorful sous vide shellfish tacos!