I know the name is long. I just can’t figure out how to describe it in a baby version. It’s just sooooo good and I have to let you know in the title exactly what this is.
Buffalo coleslaw? Yes, absolutely.
Have I ever made it before? I don’t think so, but there’s a first for everything. How else to compliment mango salsa on top of blackened fish? It’s pretty much the same salsa that’s on my Pulled Pork Pizza with Jalapenos.
Here’s a little video I did showing how to easily cut a mango into cubes.
As far as the buns, I’ve made pretzels before. But this particular recipe is by far the best I’ve ever made. I found it on My Life As a Mrs., but keep in mind I changed a couple of things. I’m sure hers are delicious, but sometimes I tend to tweak according to what I have on hand.
To begin with, I didn’t use quite as much flour. I probably used closer to 4 cups as opposed to 4 1/2. I also used half all-purpose flour and half bread flour. I didn’t know how it would come out, but I’m glad I gambled.
Lastly, I didn’t realize that I was out of granulated sugar and I subbed with powdered.
As I’ve said in the past, I’m not a huge baker, so I didn’t know if it would make a difference or not, so I threw caution to the wind.
If you know me, you know I have absolutely no patience. I wanted to make pretzel buns.
So, damnit, I did it and it all worked.
Mark and the kids told me – hands down – this was the best pretzel recipe I’ve made so far. Mark even cheated on his diet because he said he couldn’t resist them.
God love that man.
This sandwich is a very good combination of summer – light and fresh. Light and fruity with the mango salsa and the tilapia, although light and mild, gets a kick from the blackening seasoning, not to mention the buffalo sauce in the slaw.
How good would this be sitting in a beachside restaurant patio with an ice cold margarita?
I just love, love, love summertime.
Here’s your printable-