Fish tacos are a perfect dinner party meal. Not only are these really tasty (and authentic), but they have the potential to knock your socks off if you eat more than two. There is also something really rewarding about making your own salsa, so I included my cucumber-avocado salsa in this recipe for you. It’s the perfect complement to this dish.

Servings: 8 tacos
Prep time: 30 minutes
Cook time: 30 minutes
Approximate THC per serving*
10%: 3.8 mg
15%: 5.7 mg
20%: 7.6 mg

½ red onion, diced
½ cucumber, diced
1 avocado, diced
1 large tomato, diced
1 clove garlic, minced
¼ cup fresh cilantro leaves, chopped (reserve some for garnish)
1 jalapeño, stemmed and chopped
Red wine vinegar
1 teaspoon salt, plus more for seasoning
2 teaspoons lime juice
1 tablespoon canna–olive oil, plus 1 tablespoon extra-virgin olive oil
1 cup all-purpose or whole-wheat flour
½ teaspoon garlic powder
1 1⁄3 teaspoons ancho chili powder
½ teaspoon ground cumin

(Courtesy of Jeff the 420 Chef) 

1 pound flaky white fish (such as mahi-mahi or cod), cut into 4 pieces
Freshly ground black pepper
Olive oil for frying
8 fresh corn tortillas
1 cup shredded cabbage (use a mixture of red and green)
Lime-Chipotle Canna-Aioli
2 limes, cut into quarters

Put the onion, cucumber, avocado, tomato, garlic, cilantro, and jalapeño in a small bowl. Pour in just enough red wine vinegar to cover well. Add a pinch of salt, the lime juice, and the canna–olive oil mixture. Set aside for at least 30 minutes.
In a large bowl, combine the flour, 1 teaspoon salt, garlic powder, chili powder, and cumin. Sift together well with a fork.
Season the fish with salt and pepper, then coat the fish with the flour mixture.
Preheat oven to 340ºF.
At the same time, heat a large skillet over medium-high heat. Add 1 inch of olive oil. Gently fry the fish for 3 to 4 minutes, then turn over and cook for another 2 minutes. Remove the fish with a slotted spoon and drain on a plate lined with paper towels. Set aside.
Stack the tortillas, separating each with a slightly dampened sheet of paper towel. Wrap in foil. Heat in the oven for 5 minutes.
Top each tortilla with a pinch of shredded cabbage and some of the cooked fish, then, using a slotted spoon, top each one with the cucumber- avocado salsa. Garnish with Lime-Chipotle Canna-Aioli, a lime wedge, and cilantro. Dig in!

*Approximate dose per serving is based on infusing 5 grams of cured/dried/decarbed cannabis into 5 ounces of oil.

Lime-Chipotle Canna-Aioli

Servings: 16 1-tablespoon servings
Prep time: 20 minutes
Approximate THC per serving*
10%: 3.8 mg
15%: 5.6 mg
20%: 7.6 mg

2 tablespoons light canna–olive oil
2⁄3 cup olive oil
1 garlic clove
1⁄2 chipotle pepper, canned in adobo sauce, drained and finely minced
2 large egg yolks
4 teaspoons fresh lime juice
1 teaspoon Dijon mustard
Sea salt

Make sure all ingredients and utensils are at room temperature.
Combine canna–olive oil with olive oil and mix well.
Press garlic and mix with minced chipotle pepper.
In separate bowl, whisk the egg yolks, lime juice, and mustard.
Slowly drizzle the oils into egg mixture and whisk vigorously until all the oil is incorporated and aioli is smooth and creamy.
If the oil separates, have no fear. Stop adding oil and keep whisking until it’s incorporated, then continue.
Whisk in the garlic-chipotle mixture and a pinch or two of salt until smooth and creamy.

*Approximate dose per serving is based on infusing 5 grams of cured/dried/decarbed cannabis into 5 ounces of oil.

 

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