Cannabis-infused fish tacos with battered beer

If you followed up with our Mexican dip-inspired edibles last week, then this week is something for you to experience. To go with your pico and guac, we have a super easy fish taco recipe to share. Though the origins of the first fish taco are debated, its deliciousness as a staple on the street will forever remain unchallenged. The cannabis-infused beer battered fish taco is the ultimate fresh, crispy, and flavorful cross-over meal. Immerse yourself, lean back and enjoy!

Recipe with cannabis infused fish taco

Video & recipe from The Wellness Soldier

Step 1 – Chipotle Mayo

• 250ml mayonnaise
• 2 tbsp chives, finely chopped
• 2 cloves of garlic, chopped
• 10 ml lime juice, fresh
• 2 teaspoons of smoked paprika
• 1 teaspoon of chipotle chilli powder
• salt and pepper

Make the mayo first so the flavors can hang together before spreading over your taco shells. Just collect all of your ingredients and mix them together in a small mixing bowl. If you want an extra kick of cannabinoids, you can add a few drops of CBD or THC oil (or both!) To the mix. Put the bowl in the refrigerator until you’re ready to assemble your tacos.

Step 2 – Coriander Jalapeno Coleslaw

• 1 pound of mixed kale and purple cabbage
• 1/2 medium red onion
• 4 tablespoons of coriander, chopped
• 2-3 tablespoons of jalapeno, finely chopped
• 2 tablespoons of lime juice
• 2 tablespoons of olive oil
• salt and pepper

Start the coleslaw by cutting your cabbage into thin, long slices and placing in a large mixing bowl. Next, cut your onion into thin half rings and place them in the mixing bowl when done. Chop cilantro and jalapeno and add them to the previous vegetables. Serve the mixture with lime, olive oil and some vital spice and toss until it is well incorporated.

Step 3 cannabis infused taco recipe – halibut in beer batter

• 1 1/4 cup all-purpose flour
• 1 can of beer of your choice
• Halibut fillets
• sea-salt
• Frying oil

Now for the star of the show. Start the fish by making your beer batter: whip your entire can of beer into a bowl with your flour and salt. The dough should have a thick consistency. Next, prepare a flat plate with additional flour to dredge your halibut. Once your dough and flour digging stations are set up, fill a saucepan with a few inches of deep-frying oil and heat it to 350 ° F. Take each fillet one at a time, pull in the flour, then the beer batter, and finally add the deep-frying oil . Fry until the fillets are crispy golden on the outside and reach an internal temperature of 118F.

To make your tacos, spread your chipotle mayo on your taco bowls. Next, add your freshly fried fillet and to top it off, add your coriander and jalapeno coleslaw for that extra kick of crunch and seasoning. Time to dig in!

There you have it, another fresh recipe (cannabis infused fish taco with beer batter) so you can enjoy this beach season. If you’re not a fan of chipotle mayo or coleslaw, how do you make taco differently? We’d love to hear down below. As always, you will find more delicious recipes here every week.