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Fish Tacos with Asian Style Slaw
Rated 5.0 stars by 1 users
Category
Entree
Author:
Donny Teel with Buffalo's BBQ
Ingredients
- 4 to 5 Cod Fillets cut into 1" chunks
- 1 cup Diet Mountain Dew
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1 cup Blues Hog Tennessee Red BBQ Sauce
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½ cup Low Sodium Soy Sauce
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1 tbsp Sriracha
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2 cloves minced Garlic
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2 tbsp Honey or Agave
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2 Lemons
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Blues Hog Sweet & Savory Seasoning
- Mango Salsa
- Corn or Flour Tortillas
Asian Style Slaw
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1 bag of Slaw
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4 Green Onions (tops & bottoms)
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4 tbsp Sliced Almonds
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2 pks Ramen Noodles (dry)
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4 tbsp Sugar
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1 cup Canola Oil
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2 tbsp Soy Sauce
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2 tbsp Hot Sauce
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6 tbsp Rice Wine Vinegar
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2 cloves Garlic minced
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1 tsp Black Pepper
Directions
Cooking Fish
Light grill with Blues Hog Charcoal Briquettes. (I like to have offset fire on fish so I can rotate.)
Spray small grill sheet with non-stick cooking spray.
Mix together Diet Mountain Dew, Tennessee Red Sauce, soy sauce, sriracha, garlic, and honey/agave.
Cut fish into 1” chunks and soakin marinade for 1 hour.
Pull out of marinade and pat dry. Put back in refrigerator. Let dry for hour then season up with Sweet & Savory.
Cook to internal temperature reaches 145º, squeezing fresh lemon juice over top of the fish during last few minutes of cooking.
Mixing Slaw
In a bowl, add slaw, green onions, and almonds.
Mix all wet ingredients in a shaker except oil. Shake well until sugar has dissolved, then add oil shake well.
Add Dressing to slaw mixture 30 minutes before serving. Right before serving, crunch up and toss in dry, unseasoned ramen noodles.
Assembly
Warm tortillas in microwave for five seconds. Add fish and top with slaw, mango salsa, and hot sauce. Enjoy!
Recipe Note
Recipe Created By
Donny Teel, Buffalo's BBQ
Donny Teel, or “Donny Legend” as those in the competition BBQ circuit call him, is one of the most highly respected Pitmasters in the world. He’s held the highest KCBS single contest score ever since 2002 with a 717.143 out of 720 possible points. Donny has been in over 730 contests over the last 25 years and has won around 2000 awards including Grand Champion at the Jack Daniels BBQ World Championship, Grand Champion at the American Royal, and four-time Reserve Grand Champion at the American Royal. He’s also won the American Royal side dish Grand Champion eight times six years in a row, and 1st place in desserts at the Jack Daniels BBQ World Championship. When he’s not at competitions, Donny and his wife Cindy serve some of Oklahoma’s finest BBQ from their trailer parked in Sperry, OK., dubbed Buffalo’s BBQ, from morning until they sell out. Donny and Cindy still travel to 20-30 competitions a year competing on the KCBS Master Series Circuit for the joy of competing and to gather with old friends.