If you followed along last week with our Mexican-dip-inspired edibles then you’re in for a treat this week. To accompany your pico and guac, we’ve got a super simple fish taco recipe to share. Although the origins of the first fish taco are debatable, their deliciousness as a staple street food will forever remain unchallenged. The cannabis-infused beer-battered fish taco is the ultimate fresh, crispy and spicy cross-over food. Dive in, kick back and enjoy!
Recipe Cannabis Infused Beer Battered Fish Taco
Step 1 – Chipotle Mayo
- 250ml of mayonnaise
- 2 tablespoons of chives, finely chopped
- 2 cloves of garlic, minced
- 10ml of lime juice, fresh
- 2 teaspoons of smoked paprika
- 1 teaspoon of chipotle chili powder
- Salt and pepper
Make the mayo first to let the flavours hang out with each other before spreading on your taco shells. Simply gather all of your ingredients and combine them in a small mixing bowl. If you’d like an extra kick of cannabinoids, feel free to add a few drops of CBD or THC (or both!) oil into the mixture. Place the bowl in the fridge until your ready to assemble your tacos.
Step 2 – Cilantro-Jalapeno Slaw
- 1lb of mixed green & purple cabbage
- 1/2 medium red onion
- 4 tablespoons of cilantro, chopped
- 2-3 tablespoons of jalapeno, finely chopped
- 2 tablespoons of lime juice
- 2 tablespoons of olive oil
- Salt and pepper
Begin the slaw by chopping your cabbage into thin, long slices and placing it into a large mixing bowl. Next, slice your onion into thin half-rings, adding to the mixing bowl once completed. Chop up your cilantro and jalapeno, and add them to the previous veggies. Dress the mixture with lime, olive oil, and some spice of life, tossing until well incorporated.
Step 3 Cannabis Infused Taco Recipe – Beer Battered Halibut
- 1 1/4 cup of all-purpose flour
- 1 can of beer of choice
- Halibut filets
- Sea salt
- Frying oil
Now for the star of the show. Begin the fish by making your beer batter: whisk your entire can of beer into a bowl containing your flour and salt. The batter should be a thick-paint-like consistency. Next, prepare a shallow plate with extra flour for dredging your halibut. Once your batter and flour dredging stations are prepared, fill a pot with a few inches of frying oil and heat to 350F. Taking each filet individually, dredge in the flour, then the beer batter, and finally drop in the frying oil. Fry until filets develop a nice crispy-golden outside and reach an internal temperature of 118F.
To prepare your tacos, spread out your chipotle mayo on your taco shells. Next, add your freshly fried filet, and to top it all off, add your cilantro-jalapeno slaw for that extra kick of crunch and spice. Time to dig in!
There you have it, another fresh recipe (cannabis infused beer battered fish taco) for you to enjoy this beach season. If you’re not a chipotle mayo or coleslaw fan, how do you taco differently? We’d love to hear down below. As always, check out more delicious recipes posted every week, right here.