Fish Tacos With Cannabis & Mango Salsa
Spicy, Crispy, Mouth-Watering Cannabis-Infused Tacos with Salmon & Mango Salsa.
Cost: 25+
Equipment
- Measuring spoons
- Measuring cups
- Small bowls X 3
- Wooden Spoon
- Frying Pan or Cast Iron Skillet
- Parchment Paper
- Baking Sheet
- Spatula
Ingredients
- 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.
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!
- Best served with Cannabis-infused Tequila!