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Fish Tacos With Cannabis & Mango Salsa


Fish Tacos With Cannabis & Mango Salsa

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)

Learn how to make Cannabis-Infused Tequila here.

Cannabis shot glasses filled with infused tequila

What’s The Best Fish To Use?

This depends solely on where you live, and what your tastes are!

Today’s recipe calls for boneless salmon filets – which match perfectly with mango salsa.

You can use any fish you like, battered or grilled. Play around a little and get creative!


How Do I Infuse Weed Into Tacos?

Well this one’s fairly straight forward, and the very first step is making yummy cannabis oil. Recipe and step-by-step’s below:

Cannabis infused THC oil for weed edibles
How to make cannabis oil at home the right way.
4.50 from 4 votes
Prep Time: 45 minutes
Cook Time: 2 hours
Total Time: 45 minutes
Cuisine: European
Keyword: Cannabis, Guide, make, Oil, Step, Video
Servings: 1 Cup
Calories: 191kcal
THC: 700-1400mg
Author: Steph Van De Ven


  • 1/4 to 1/2 Ounce Cannabis
  • 1 Cup Olive Oil


  • Decarb your herb by spreading your cannabis evenly on an oven tray And coat with aluminum foil.
  • Place in the oven on 240F/115C 45 minutes, and then let it cool down.
  • Grind your cannabis or chop it in chunks.
  • Place the cannabis buds in a strong mason jar, add olive oil and (1 tsp of sunflower lecithin)
  • Place your closed jar in cold water and let it come to a boil, Boil for 2 to 3 hours.
  • TIP: U can also add other herbs such as Thyme, rosemary etc for an extra flavor.
  • Strain through Cheesecloth.
  • Let it cool
  • Now you can use the Cannabis Oil to make edibles or to cook with the oil



The video recipe is not as accurate as the blog recipe, which is most updated.


Calories: 191kcal | Fat: 22g | Saturated Fat: 3g | Sodium: 1mg
Tried this recipe?Mention @cannadish or tag #cannadish!

Ingredient List:

  • Flour or corn tortilla shells – I like corn tortillas best.
  • 18 oz fresh salmon fillet
  • Fresh limes – and plenty!
  • salt & pepper, chili powder, Mexican spice blend, paprika, garlic salt cumin – this makes everything yummy!
  • cayenne – just the smallest amount for those who can’t handle it
  • avocado – fresh.
  • mango – fresh, juicy & plump
  • red onion – make sure it’s red, not white or yellow.
  • sour cream – this helps me tame the spice I can’t always handle, but love!
  • jalapeno – Muy Caliente!
  • cilantro (fresh) one of my favorites!

How To Make Fish Tacos With Cannabis & Mango Salsa

Spicy, Crispy, Mouth-Watering Cannabis-Infused Tacos with Salmon & Mango Salsa.
No ratings yet
Prep Time: 20 minutes
Cook Time: 15 minutes
Course: Main Course
Cuisine: Mexican
Keyword: cannabisoil, fishtacos, mango salsa
Author: Steph Van De Ven
Cost: 25+


  • Measuring spoons
  • Measuring cups
  • Small bowls X 3
  • Wooden Spoon
  • Frying Pan or Cast Iron Skillet
  • Parchment Paper
  • Baking Sheet
  • Spatula


  • 1 large piece of fresh Salmon about 18 oz
  • 8 corn tortillas
  • 1 tsp salt divided
  • 4 tbsp Cannabis oil divided also
  • 1 whole lime freshly juiced
  • 1 tsp EACH: chilli powder, Mexican spice, Paprika, Garlic Powder, Cumin,
  • 1/4 tsp cayenne pepper more if you like it HOT!
  • 2 med avocado cubed – ripe and fresh, ready to go!
  • 2 med mangoes cubed – ripe and fresh, ready to go!
  • 1/2 small red onion chopped into small pieces
  • 1/2 cup sour cream
  • 2-4 whole jalapeno's chopped – use more if you like.
  • 1/2 cup cilantro more if you like, chopped.


  • 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!
  • Best served with Cannabis-infused Tequila!
Tried this recipe?Mention @cannadish or tag #cannadish!

If you’re looking to up-level your canna-cooking game, you may want to start here.

For more recipes like this one, check out our recipe index here.

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As always, happy canna-cooking!

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