• 1 pound white fish (catfish, mahi mahi, rock cod, tilapia)
  • 1/4 cup cannabis olive oil
  • 1 chopped jalapeno
  • Juice of 1 lime
  • 1 tbsp. chili powder
  • 1/4 cup fresh cilantro
  • 1/4 cup chopped green onions
  • 8 tortillas
  • Mango salsa (to top each taco)
  • Shredded cabbage
  • Another lime


Get out a medium dish and place the fish filets in it. In another bowl, whip together the cannabis oil, chili powder, jalapeno, lime juice, cilantro and green onion. Pour this over the fish filets and allow to marinate for 20 to 25 minutes. Around 10 minutes before the time is up, preheat a BBQ or indoor grill to medium-high heat (about 375 degrees Fahrenheit). Grill the fish filets for 4 minutes skin side down, then 30 seconds on the meat side. You can scrape off the skin if you wish, but it’s not necessary. Let cool for 3 to 5 minutes before proceeding to flake the fish with a fork until it is fairly shredded and flaky. Grill the tortillas for 30 seconds each on the grill and then place the shredded fish in them, followed by salsa, cabbage and juicing with the other lime. Serve with ice cold beer.

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