Fish Tacos with Asian Style Slaw

Donny Teel with Buffalo's BBQ
Category

Entree

Ingredients

  • 4 to 5 Cod Fillets cut into 1" chunks 
  • 1 cup Diet Mountain Dew
  • 1 cup Blues Hog Tennessee Red BBQ Sauce
  • ½ cup Low Sodium Soy Sauce
  • 1 tbsp Sriracha 
  • 2 cloves minced Garlic
  • 2 tbsp Honey or Agave
  • 2 Lemons
  • Blues Hog Sweet & Savory Seasoning
  • Mango Salsa 
  • Corn or Flour Tortillas 

Asian Style Slaw

  • 1 bag of Slaw
  • 4 Green Onions (tops & bottoms)
  • 4 tbsp Sliced Almonds
  • 2 pks Ramen Noodles (dry) 
  • 4 tbsp Sugar
  • 1 cup Canola Oil
  • 2 tbsp Soy Sauce
  • 2 tbsp Hot Sauce
  • 6 tbsp Rice Wine Vinegar 
  • 2 cloves Garlic minced 
  • 1 tsp Black Pepper

Directions

    Cooking Fish

    1. Light grill with Blues Hog Charcoal Briquettes. (I like to have offset fire on fish so I can rotate.)
    2. Spray small grill sheet with non-stick cooking spray.
    3. Mix together Diet Mountain Dew, Tennessee Red Sauce, soy sauce, sriracha, garlic, and honey/agave.
    4. Cut fish into 1” chunks and soakin marinade for 1 hour.
    5. Pull out of marinade and pat dry. Put back in refrigerator. Let dry for hour then season up with Sweet & Savory.
    6. Cook to internal temperature reaches 145º, squeezing fresh lemon juice over top of the fish during last few minutes of cooking. 

    Mixing Slaw

    1. In a bowl, add slaw, green onions, and almonds.
    2. Mix all wet ingredients in a shaker except oil. Shake well until sugar has dissolved, then add oil shake well.
    3. Add Dressing to slaw mixture 30 minutes before serving. Right before serving, crunch up and toss in dry, unseasoned ramen noodles.

    Assembly

    1. Warm tortillas in microwave for five seconds. Add fish and top with slaw, mango salsa, and hot sauce. Enjoy!