sous vide chicken taco

Forget the dried out, bland chicken you may have endured in the past. With the Sansaire, the meat remains juicy, succulent, and so flavorful that you’ll fall in love with your favorite chicken dishes all over again. Chicken tacos are one of our favorite ways to present sous vide poultry, and they couldn’t be easier to make.

Chicken breast is the protein of choice for health-conscious eaters, but when it’s cooked traditionally, it’s prone to drying out, becoming flavorless, tough and stringy. As the meat heats up, the microscopic collagen fibers wrapped around the strands of muscle start to contract. At a macro scale, this causes the meat to plump up. But, when you’re cooking on a stovetop, in an oven, on a grill, or even in a steamer, the temperature inside the meat keeps climbing and those collagen fibers pull so hard that they mechanically wring out the juice inside the meat. When you cut into your chicken breast, the juices rush out, leaving only the flavor of disappointment behind.

However, when you cook your chicken sous vide, the Sansaire keeps careful watch over the cooking temperature to prevent the meat from wringing itself dry. Juices stay where they belong, and your food remains succulent and flavorful.

sous vide chicken white meat vs dark meat

White Meat

62°C / 144°F
Cook for 1:30 hrs

(including 30 minutes to pasteurize)

Dark Meat

65°C / 149°F
Cook for 1:30 hrs

(including 30 minutes to pasteurize)

The recipe below calls for chicken breast, but you can adapt it easily with dark meat, if you prefer by increasing the bath temperature to 65°C / 149°F.

Sous vide chicken tacos

Ingredient Volume Weight
Boneless, skinless chicken breasts 2 breasts 454 g (1lb)
Corn tortillas 8 tortillas 328 g
Red onion, finely chopped ½ cup 60 g
Cotija cheese, crumbled ½ cup 100 g
Cilantro leaves ½ cup 7 g
Hot sauce to taste


  1. Preheat your water bath to 62°C / 144°F.
  2. Arrange chicken breasts in single layer in a bag and seal.
    If you aren’t using a vacuum sealer a zip-top bag works just fine — we recommend using a name-brand freezer-grade bag.
    With the top of the bag open, use tongs to carefully submerge the bag into the bottom of the water bath, without allowing any water into the bag itself. The pressure of the water circulating around the outside of the bag will push any air out and form a seal around the food. Zip the bag closed.
  3. Place the bagged chicken in the water bath and cook for 1 hour and 30 minutes minimum, up to 12 hours.
  4. Remove the chicken breasts and thoroughly pat them dry. Sear the outside using a cast iron skillet, grill, or blowtorch until lightly charred.
  5. Slice the chicken breasts and arrange on tortillas. Garnish with red onion, cheese, cilantro, and hot sauce.

If you prefer your meat shredded as opposed to sliced, here’s a neat trick: after the chicken is fully cooked, run cold water over the outside of the bag so it’s cool enough to handle. Then, while it’s still in the bag, squeeze the meat between your fingers. It will shred with ease!

Of course, there are hundreds of taco toppings and flavor combinations – use whichever ingredients sound good to you! Also, for a stronger flavor, feel free to add seasoning to the bag with the chicken. Hot sauce, brown sugar, paprika, and liquid smoke all add a nice kick. Tag your favorite sous vide taco creation with #Sansaire so we can share it with the world!