This recipe has me missing Mexico, so consider this my tribute to fun, sun and island-tastes! Today we’re making Fish Tacos With Cannabis & Mango Salsa.
I love cooking, period. But what I don’t love is overly-complicated meals with no pizazz.
These tacos have plenty of pizazz for you, plus they are so much fun to make, you’ll never have a ‘regular taco’ again.
No, I’m not Mexican or Latina, but I do have a huge appreciation for Latin Food. It really is some of the best cuisines out there, and I have years of experience growing up with some pretty fantastic Latin families who could cook exceptionally well!
I am not ‘taco-ing’ about taco-kits from the grocery store, or corporate taco-drive through’s. Nope – I am talking authentic, real and full-of-life, super-fresh Latin food that will make your mouth water.
Spice it up with some Cannabis and Tequila’s got nothing on ya! (just kidding, Tequlia has a lot on ya)
2-4wholejalapeno's chopped – use more if you like.
1/2cupcilantromore if you like, chopped.
Instructions
Preheat the oven to 150°F. Start by splitting the salt, oil, and lime juice in half.
In a small bowl, mix chili powder, Mexican spice mix, paprika, garlic powder, cayenne, cumin, ¼ tsp salt, and 2 tbsp cannabis oil. Marinate the fish with this mixture for 5 minutes.
Meanwhile, in another bowl, mix chopped avocado, cubed mango, finely chopped red onion, and 1 tsp lime juice to make the salsa and setraside.
In a pan or cast iron skillet over medium heat, use the remaining cannabis oil to sear the fish for 8 minutes until it’s brown. Remove the fish from the pan and discard the skin.
In another bowl, mix sour cream, remaining lime juice, and remaining ¼ tsp salt in a bowl until well combined and smooth This will be the drizzle over top when the tacos are complete. .
Bake tortillas for 5 minutes in the oven. You can just lay them on the oven rack and use a spatula, or a parchment-paper-lined cookie sheet.
To assemble your fish tacos, shred the salmon and add the pieces onto the tortillas together with the salsa, jalapeno, and cilantoo. Drizzle the sauce over top and enjoy!
Share our post and comment below! We’d love to hear from you.
As always, happy canna-cooking!
Steph Van De Ven
I am a prof writer/blogger & love my daily dose. I'm Canadian-Dutch, a horse owner, and love exploring new CBD & THC recipes, trends & products to share with you! #Cannadish