Chef: Christina Wylie, Koh Samui Thailand
Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur, and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, Broadsheet, Wining & Dining and many other well-known international publications. In 2013, after nearly a decade working as an international journalist, Christina founded the online lifestyle magazine The GAB Magazine, where she now leads a team of 60 writers across the country. Australia.
Fish tacos are a great healthy lunch or midweek meal. The snapper in this taco comes out extra moist and the squeeze of lime lifts out the flavors perfectly. Serve it with some hot sauce to give it a great kick that takes it to the next level.
Ingredients for 2
- 1 (6-ounce) red snapper fillet
- Salt and freshly ground pepper
- 1 tablespoon extra virgin olive oil
- 1/3 cup plain yogurt
- 2 limes, halved
- 1 tablespoon chopped fresh cilantro
- 1 tomato, chopped
- 1/2 avocado, chopped
- 1 scallion, minced
- 1 small red jalapeno chile, chopped (optional)
- 2–4 flour tortillas, warmed
- 1/2 cup shredded iceberg lettuce
- Hot sauce, for serving
Directions
Step 1
Set the BioloMix Sous Vide Cooker to 132ºF (56ºC).
Step 2
Season snapper with salt and pepper. Place in a large zipper lock or vacuum seal bag. Add the olive oil and seal using the water immersion technique or a vacuum sealer on the moist setting.
Step 3
Place the bag in the water bath and set the timer for 20 minutes.
Step 4
Meanwhile, prepare the vegetables: Combine the yogurt, juice of 1 lime, and cilantro in a medium bowl. Add the tomato, avocado, scallion, and chile (if desired). Mix well. Season to taste with salt and pepper.
Finishing Steps
Step 0
When the timer goes off, remove the bag from the water bath. Transfer the entire contents of the bag to a medium bowl.
Step 1
Squeeze the juice of 1/2 lime over the fish. Using 2 forks, separate the fish into bite-sized pieces.
Step 2
Serve the fish on the tortillas, topped with the vegetable mixture, additional lime juice, lettuce, and hot sauce (if desired).