FISH TACOS | The Taco Series Pt 3

Fish Tacos are one of those foods that can really suck. Watery, unseasoned fish. Even worse, fishy fish or undressed flavorless slaw. We could go on. Point is, this fish taco recipe is none of those things. We've composed a thoughtful taco with a spicy mayo sauce that you can go ahead and put on anything. This one's perfect for summertime taco Tuesday...or any day.
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For more taco content check out:
Beef Barbocoa here: • BEEF BARBACOA TACOS | ...
Tacos al Pastor here: • TACOS AL PASTOR AT HOM...
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FOR THIS RECIPE YOU WILL NEED
2 LBS of a MILD FLAKY WHITE FISH
I RECOMMEND *
SWORDFISH
MAHI MAHI
MACKEREL
COD
SNAPPER
AMBERJACK
SHRIMP WORKS AS WELL
*cooking time varies
FOR THE MARINADE
30g or 3 TBPS NEUTRAL OIL
20g or 2 TBPS CHILE POWDER
2g or 1 TBPS OREGANO
2 GARLIC CLOVES
10g or 1.5 TSP SALT
50g or 2 TBSP TOMATO PASTE
10g or 1.5 TSP SUGAR
50g WATER TO DEGLAZE
JUICE OF 1/2 LIME
FOR THE SLAW
500g or 1 SM HEAD CABBAGE
150g or 1/2 RED ONION
100g or 1 LARGE CARROT
100g or 1 MEDIUM BELL PEPPER
2 CLOVES GARLIC
25g SALT
15g SUGAR
to finish the slaw:
JUICE OF 1 LIME
1 TSP AGAVE
1 HANDFULL CHOPPED CILANTRO
FOR THE SPICY MAYO
125g or 1 C MAYO
50g or 1/4C. SAMBAL, SRIACHA or HOTSAUCE
15g or 1 tsp LIME JUICE (OR ABOUT 1/2 LIME)
2g or 1/4 TSP SALT
10g PAPRIKA
1 SQUEEZE OF AGAVE OR HONEY (roughly 1 tsp)
PICKLED RED ONION
1 WHOLE RED ONION, PEELED, SLICED VERY THIN, and RINSED
200g WHITE DISTILLED VINEGAR
200g WATER
40g SUGAR
4g SALT
BRING TO BOIL AND POUR OVER ONIONS AND LET COOL TO ROOM TEMP BEFORE USING
#fishtacos #spicymayo #tacotuesday
| MUSIC |
------------------------------
bensound.com
Music from www.zapsplat.com
Music by Chillhop Music: chillhop.com
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[@BrianLagerstrom]

IF YOU MAKE THESE TACOS: note that there's an error in the video for the amount of salt used for the spicy mayo. You should use closer to 2g salt NOT 15g in the spicy mayo...unless you like things extra salty. You do you.

[@ChiIeboy]

"...and you're reminded by the defeat of that running liquid down your wrist." LOL Brian, you are THE MAN!

[@katyallen4221]

BLAH I JUST made this and was questioning this and didn't trust my cooking instincts. Gonna toss it and try again. We are saltaholics but this was even too much for me.

[@joshboles8589]

lol I literally just commented on the salt. I thought it was too much when I was making it. I trusted you man lol! No worries. I added more honey (didn’t have agave) and more acid to knock down the salt a bit.

[@leorayner556]

Made these earlier this week and they were incredible. Thanks for another great recipe! I appreciate your attention to the little details, it really makes a difference.

[@BrianLagerstrom]

Leo Rayner thanks so much for watching! I’m glad the recipe worked well for you.

[@wendydawe3874]

Brian, I love everything that you make…..you have become my “go to guy” ! Your explanations for why you do certain things always stay with me. Thanks so very much.

[@vincentnichol5616]

Your thinking process in this video is really inspirational

[@adityabelapurkar8386]

A great recipe and a great method for fish tacos! I made it once already and this will be my go forward way of making fish tacos! Thanks for sharing!

[@rgarciaf071]

I'm normally reluctant to cook any fish, this video seems very approachable thanks for sharing, I found this channel a couple of weeks ago and I love the content you make!

[@daphneschultz8330]

As always Brian, your food looks so good! I would also say this is a healthy meal. Thanks!

[@veronical3135]

Made this tacos recipe from scratch for the first time. It was so good and delicious, even my husband liked it. It will stay on my menu. Thank you for sharing.

[@evaz6177]

Amezing, looked very good . I always watch these recipes. You always show equipment that is very handy in the kitchen, like this thing you got to squeeze the water from these vegetables, amazing

[@areyoureally123]

Dynamic slaw is the best kind of slaw. This is also my go to fish taco recipe…my favorite by far. Thanks!

[@CaptainMurphyTKoM]

Excellent video, very informative! This helped me round out my blackened Mahi taco recipe.

[@evaz6177]

Delicious tacos! Excellent recipe

[@lachlan00c]

i have seen a bunch of recipes on coleslaw, and have made it a bunch of times, but that salad spinner trick is a new one for me and it's damn good.

[@BrianLagerstrom]

Glad you dug it. Watery slaw is no good.

[@78LedHead]

Dude, washing the onions first is a must know tip that you taught me. Gratitude.

[@americanrebel413]

This was great. Thanks man!

[@joanneramsey9249]

The coleslaw is excellent and fabulous on tacos along with the pickled red onions. A winner! Thanks

[@tristafrog]

This looks absolutely amazing

[@BrianLagerstrom]

thanks

[@joseph-ow1hf]

I'd like to compliment you on the quality of the video work and the lighting. The food shots look great.

[@jklphoto]

Outstanding Bri! Made this tonight with fresh-caught Florida Pompano and homemade corn tortillas. Amazing!

[@BrianLagerstrom]

Woah. Pompano is great!

[@deerantler462]

I made this tonight and it was excellent! I used some speckled seatrout that I caught and the fillets really aren’t firm enough, but it’s a northern Gulf staple to eat them and it was still amazing! restaurant quality! I may try finely shredding some mango next time to give it alittle sweet to go with the savory slaw. I think a thick redfish fillet will hold up better than the seatrout. But dude, the seasoned slaw is what took this fish taco game up a level.

[@krazmokramer]

Fish tacos are my fav! Also like them with mango salsa.

[@allysonyoung2771]

Looks fantastic

[@fayefarahmand3375]

You nailed it. Thank you

[@keitharcher5723]

9,000+ views, zero thumbs down. There is some justice in the world. Thanks for this content, Bri!

[@smagooginpoop]

This was absolutely delicious. The pickled red onions were a game changer

[@BrianLagerstrom]

A useful thing to keep on hand!

[@matthewlockhart6243]

“Let’s eat this thing”. I’m glad you added the dancing

[@JulieAronson]

I think I know what we’re having for taco Tuesday this week!!

[@BrianLagerstrom]

Julie Aronson let us know how it goes! Tag us on insta!

[@jeemoon1626]

Fish tacos is a good idea for staff meal. We used to make green curry with fish in my old restaurant.

[@bmansdad9891]

That looks delicious! Good job Brian

[@BrianLagerstrom]

thanks, pops

[@bmansdad9891]

@@vishseku8796 no, Brian has the same name as me.😎

[@BennyD286]

you should do another fish taco video making this one tonight and i know you have an improved one up your sleeve! cheers!

[@michaeluus3056]

Im obsessed with food youtube and just discovered your channel this week! We made these tonight...they were amazing!!! Cant wait to try some more of your recipes...(Next up Vodka Sauce)!

[@BrianLagerstrom]

Awesome! Thank you! Glad you enjoy.

[@catepeterson5852]

I finally had occasion to make these fish tacos and the family loved them😄

[@BrianLagerstrom]

Glad to hear it!

[@428Mario]

Trying this asap, looks great

[@BrianLagerstrom]

God luck Mario!

[@cherylrempel5935]

Learned a thing or two from this one. Need to get some fish now!

[@BrianLagerstrom]

Thanks for watching

[@jnorth3341]

Thanks, just brought back some rock fish, cod, and halibut from a work stop in Valdez, I'll give this a try with the rock fish.

[@marilynsleeper8589]

Yum!

[@cedricl8215]

I like to make spicy mayo with chipotle paste. The smokiness brings a lot of depth!

[@carmenjaniratarafacortes7405]

Everyday have a meal with them. The moment you can, depending on your squedule. Is the best bonding time.

[@byobge]

Wow! I've been a subscriber for a while, but this one just came up in my feed the day I needed to see it (frozen cod in the fridge, cabbage and cilantro that I needed to use up, fresh bag of Maseca, etc.) There was a fish taco that I had in San Diego in 1990 that I've been chasing ever since - I think this one was better. And I'll probably never make a taco again that doesn't have some version of That Slaw on it.

[@dylanboss9873]

Always been a pro you have. - Yoda voice Going to make these for anniversary, but change it up a slight amount. Thank you.

[@bryanfujimoto]

Omg that sounds awesome!!!! Think I’d sub jalapeño instead of green pepper in slaw, but YUM!!!

[@BrianLagerstrom]

Yeah thats a pro move

[@KenHollowayshow]

I can't wait to try this recipe. I use cod and snapper, but I've never tried mackerel. What's the max time you'd let the fish marinate?

[@keithsnow]

I usually like a bit of queso fresco..but these look dope!

[@jklphoto]

Ditto

[@danieldotter6077]

Just caught a bunch of rockfish. Going to adapt this recipe for dinner tomorrow

[@BrianLagerstrom]

Awesome! Tag me on insta Id love to see

[@JabbaMD]

Made these today , holy shit. Amazing! 15 videos in

[@BrianLagerstrom]

Jabba, thank you.

[@5303fermo]

Awesome video Bri, Would tuna be good for this ?

[@JaredCzaia]

A trip down memory lane back to when Brian had like 30k subs and was using chef phrases like "150 grams all day"

[@user9tf20qvxn]

I have just cone it! And now 🎉... Let's it this thing!!!!!! 😮😮❤❤❤❤🎉🎉🎉😂

[@doginthegarden5733]

“I’m hungry, let’s get a taco.”

[@davidlane8811]

Making halibut tacos with this on Wednesday!

[@BrianLagerstrom]

Awesome good luck!

[@veronical3135]

Do more fish/ seafood tacos recipes with different sauce every time.

[@d-fro9290]

We've made this a few times and really enjoy them. We do however find that our slaw comes out a bit chewy. Is there anything we can do to remedy that, or is it how it's supposed to be? I've sliced everything super thin as well

[@itzgelo905]

That fish looks like the softest chicken ever

[@maryanne1367]

Yummmmmmmm

[@Ellavera11]

Wow i just find your Chanel here on KZbin and your videos are 🤩 and I wonder if you have a good recipe on taco the tortilla/Janne

[@BrianLagerstrom]

Thanks for being here! What was the recipe you were looking for?

[@sstace69]

11:40 pm and I'm wondering if I have cod in the deep freeze 🤔

[@mikelaureanno893]

Brian thanks for sharing your recipes which are awesome. I have a question: in your recipes are the salt quantities “table” (fine) salt or “kosher” salt? Thanks!

[@BrianLagerstrom]

Hi there Mike, the sale I use is kosher in the blue box

[@mikelaureanno893]

@@BrianLagerstrom thanks for the quick reply! I use the red box but I guess if I measure it in grams, as you sometimes specify, I should be good.

[@JJester]

Personally, I use sour cream in place of mayo. Sour cream, fresh cracked pepper, and some lime juice is the perfect taco sauce.

[@joshboles8589]

Ik this is an old vid but BLs stuff is often my go-to. I made the aioli per the recipe but it’s super salty. Wondering if 15g is too much or maybe an error in the recipe?

[@denys-p]

Great julienne peeler. Is it kiwi brand?

[@BrianLagerstrom]

Yep, I think the link is in description.

[@DirtyHairy84]

Dude is that taco 3D!!!! You never said either way last time.

[@BrianLagerstrom]

Haha I’m not sure. It looks like 3d but I just thought it was a cool effect. Would def be interested to find out though if you have any 3D glasses around

[@itzgelo905]

What type of fish did you use for make these tacosM

[@thatone_daniel]

hey!👋🏻 I saw your comment on Video Creators video and decided to pop by and check your channel out! Great content! Keep it up! It inspires me to see others crushing it!❤️

[@BrianLagerstrom]

Thank you!

[@brendanh6316]

Chipotle Mayo is where it’s at

[@BrianLagerstrom]

Agree to agree.

[@ChuckWestfield]

10g of paprika seems like way too much. Does Bri man have a volume measurement for the paprika in the Mayo?

[@jeffhowerton1148]

I miss Ensenada tacos…

[@maryanne1367]

In India - they use the same technique on protein but covering with a wet masala and fry in butter. I think it’s called Ghee fry. Soooo good

[@bgaspari8783]

This looks incredibly good, my daughter absolutely loves fish tacos so I'll give this a try. Could the fish be grilled on a BBQ?

[@BrianLagerstrom]

This fish definitely can be grilled, just make sure your grill is very well seasoned so it doesnt flake off and stick.

[@bgaspari8783]

@@BrianLagerstrom Great, thank you!

[@crissyk.3949]

Just found you and yummy. I will be trying some new stufff in the coming daysssss 🥰🥰🥰

[@briancapo123]

This recipe is awesome, but the slaw has been way too salty both times I’ve made it (still great after a rinse).

[@BrianLagerstrom]

Sorry to hear that. Thanks for trying

[@briancapo123]

@@BrianLagerstrom it’s still a staple, just made it tonight. Thanks man!

[@ljc3484]

That says so much : trash or staff meal 😫 I could eat fish tacos every day. You need a good thick corny corn tortilla & some Cholula on the side.

[@Skeeterpeter71]

Brian, your videos are good, but some of us don’t have a scale at home, any chance you can say what they are in cups or teaspoon/tablespoon as well as the weight? Thanks Looking forward to trying this out.

[@Wguy56]

The written recipe generally has weight and measure quantities, but not consistently. [HINT]

[@ploppyjr2373]

People don’t have scales? How do people bake then?

[@ellielissner6291]

I made this! Just now! Things to note: the description has mistakes, which I referenced heavily for ingredient amounts. Luckily the video is pretty accurate. Most notable mistakes: the marinade paste requires 500 grams of water (1/4 cup) for reglazing and the slaw needs two garlic cloves. There was also a discrepancy between the amount of lime juice in the spicy mayo (tsp or a whole limes worth???) the good news: this is delicious. I don't even like cole slaw and this was amazing. Next time I'll use my food processor though. The spicy mayo was also divine. You should also make this. Just do it.

[@BrianLagerstrom]

Thanks for watching and making the tacos. I'm glad they turned out for you! I updated the recipe in the description for consistency. Thanks for the heads up. The good thing with this recipe is that it can handle some riffing as far as citrus and salt to taste.

[@unfixablegop]

"the marinade paste requires 500 grams of water (1/4 cup)" You use 2 liter cups?

[@DjJDtech]

Out of interest, why do you rinse the sliced onions?

[@BrianLagerstrom]

It chills out the raw sulphuric flavor a lot

[@Pieter199333024]

Yo Bri, how is it that in the recipe it’s 20g or 2tbsps and 2g oregano or 1tbsp. Those measurements seem off. Can you elaborate 😅

[@BrianLagerstrom]

The density of the item varies quite a bit. Oregano is not very dense so it takes a lot of space. Does that make sense?

[@mattwainwright7452]

What tortillas did you use??

[@BrianLagerstrom]

They are whole grain corn ones from Whole Foods. They are pretty good

[@BrianLagerstrom]

But honestly I might recommend flour

[@mattwainwright7452]

Thank B man, but corn all day man!! Corn > flour everyday!!

[@werties9098]

Trout?

[@BrianLagerstrom]

Trout is dope

[@trolltaker]

HEY, BRI... I love you, man, but I've got to ask... why do you say "All day long" all day long?

[@leewinton9462]

Sooo is Gordon wrong?

[@YayAnOctopus]

Why do chefs say "all day" all the time?

[@kourtjestr552]

I'm American. You sound American. Why are you using the Metric System? You can always edit for those overseas. I'm still gonna try your recipe though.

[@ploppyjr2373]

Shouldn’t that be the other way around tho?

[@antoniogradilla7933]

These are the best tacos I see made by a GRINGO LOL 😅… some habanero pickle onions would be very nice also . You can also marinate the fish with ACHIOTE condiment and orange juice .

[@oakdeneemporium6014]

Ok, this is the first fish taco I tried and you could barely taste the fish. Disappointing. It luckily the only recipe I’ve tried of your that I haven’t liked.

[@happyfisherman4432]

shame on your restaurant for tossing fish scraps, make fish chowder for a lunch special

[@deerantler462]

I made this tonight and it was excellent! I used some speckled seatrout that I caught and the fillets really aren’t firm enough, but it’s a northern Gulf staple to eat them and it was still amazing! restaurant quality! I may try finely shredding some mango next time to give it alittle sweet to go with the savory slaw. I think a thick redfish fillet will hold up better than the seatrout. But dude, the seasoned slaw is what took this fish taco game up a level.