Freaky Fish Tacos with Lime Chipotle Canna-Aioli

Photo courtesy of Leela Cyd.

Fish tacos are a perfect dinner party meal. These are not only really tasty (and authentic), but they’ll 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.

Number of Servings: 8 tacos

Preparation Time: 30 minutes

Cooking Time: 30 minutes

Approximate THC Per Serving*

10%: 3.8 milligrams

15%: 5.7 milligrams

20%: 7.6 milligrams


  • ½ red onion, diced
  • 1 half 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 tablespoons canna–olive oil plus 1 tablespoon extra virgin olive oil
  • 1 cup all-purpose or whole-wheat flour
  • ½ teaspoon garlic powder
  • 1⅓ teaspoons ancho chili powder
  • ½ teaspoon ground cumin
  • 1 pound flaky white fish (such as mahi-mahi or cod), cut into 4 pieces
  • Salt and freshly ground black pepper
  • Olive oil for frying
  • 8 fresh corn tortillas
  • 1 cup shredded cabbage (use a mixture of red and green)
  • 2 limes, cut into quarters


  1. 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. Set aside for at least 30 minutes.
  2. In a large bowl, combine the flour, 1 teaspoon salt, garlic powder, chili powder, and cumin. Sift together well with a fork.
  3. Season the fish with salt and pepper, then coat the fish with the flour mixture.
  4. Preheat oven to 340ºF.
  5. 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 with a slotted spoon and drain on a plate lined with paper towels. Set aside.
  6. Stack the tortillas, separating each with a slightly dampened sheet of paper towel. Wrap in foil. Heat in the oven for 5 minutes.
  7. Top each tortilla with a pinch of shredded cabbage and some of the cooked fish, then (using a slotted spoon) top with each one with the cucumber avocado salsa. Garnish with Lime Chipotle Canna-Aioli (page 000), 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.

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