Friday, March 23, 2018

Sous Vide Cilantro Lime Shrimp Tacos with Avocado Cilantro Cream Sauce

We're loving these Sous Vide Cilantro Lime Shrimp Tacos with an Avocado Cilantro Cream Sauce. Cooking shrimp in a Sous Vide is a fool proof way to get perfect shrimp every time.

Ok, ok you're probably thinking, "What the heck is a Sous-vide? I didn't come to this blog for a french lesson!" We'll, if you're reading this then you're about to get one! Sous Vide translates to Under Vaccum.

Essentially, a Sous-vide is an appliance that keeps water circulating at a certain temperate. It is widely used in the restaurant world and recently has become more inexpensive for the home chef. Food, usually protein or vegetable, is vacuumed sealed, then cooked low and slow. Usually 1-7 hours. Sous Vide is not a quick technique. It's not for shortcuts. It IS for the best textured Meat and Seafood I've ever had. The carrots were extra carroty and the perfect texture.

Disclosure: This is a sponsored post written by me for CHEFMAN. All opinions are 100% mine.

When my Chefman Sous Vide arrived, I was beyond excited. Until now, I had only ever used one when I worked in kitchens years ago.

My first test was steak, of course. No surprise, it was the best steak I've ever made. Vacuum sealed simply with garlic, rosemary, salt, and pepper. After it was done I gave it a really quick sear on my cast iron.

Second test was carrots. That recipe is coming soon. They definitely deserve their own recipe because they were out of this world. 

Third, and what really sealed the deal, were these perfectly tender Cilantro Lime Shrimp, with a hint of Jalapeno.

I'll be the first to admit that my track record with shrimp isn't great. Getting distracted for 1 minute is all it takes and I am the queen of getting distracted.

With the Sous Vide, you simply drop the bag of shrimp in the water and set a timer.

Make sure to join our facebook group to share your favorite recipes and discuss pressure cooking and Air Frying in a fun community!

Yield: 3 servingsPin it

Sous Vide Cilantro Lime Shrimp Tacos with Avocado Cilantro Cream Sauce

Cooking shrimp in a Sous Vide is a fool proof way to get perfect shrimp every time. These Cilantro Lime Shrimp Tacos are a perfect fresh dinner.

prep time: cook time: total time:


Cilantro Lime Shrimp
  • 1lb large shrimp, raw and peeled
  • 1/2 jalapeno, diced small
  • juice from 1/2 lime
  • handful of cilantro, chopped  (roughly 1/2 cup)
  • 1 tablespoon honey
  • pinch of salt
Avocado Cilantro Cream Sauce
  • 1/2 avocado
  • 1/2 cup sour cream
  • Juice from 1 lime
  • about one cup of fresh cilantro (leaves and stems are ok)
  • 1/2 jalapeno 
  • 1 large clove garlic
  • 3 cups finely shredded cabbage
  • 1 carrot, grated
  • 1 clove garlic, minced
  • 2 TB rice wine vinegar  or (1 TB lime juice + 1TB honey)
  • 2 TB mayonnaise 
  • Salt and Pepper
To Finish
  • corn or flour tortillas
  • fresh cilantro
  • diced tomatoes


Sous Vide Shrimp
  1. In a bowl, combine all Cilantro Lime Shrimp ingredients. Stir and divide into two vacuum sealer bags or ziplock freezer bags. Make sure shrimp are arranged in a single layer. Vacuum seal. 
  2. Set your Sous Vide device to 139° . When temperature is reached, drop  shrimp in waterbath.  Cook for 15 minutes.  
Avocado Cilantro Cream Sauce
  1. Place all ingredients for Avocado Cilantro Cream Sauce in a blender or food processor. Blend for about 30 seconds or until smooth. 
  1. Mix all Slaw ingredients in a bowl. Allow to sit for at least 15 minutes. I like to make this first, then prepare the rest of the recipe. 
STOVETOP: Cilantro Lime Shrimp
  1. Mix all ingredients for Cilantro Lime Shrimp in a bowl. Cover and let marinade for 15 minutes. Heat a skillet on medium high, coat with a little oil or butter, and cook for about 2 1/2 minutes per side or until shrimp are pink. 
Created using The Recipes Generator

No comments:

Post a Comment

Follow by Email

Contact Us


Email *

Message *