Grilled Fish Tacos

By Lindsey Merkin | Dec 6, 2012 7:44:47 CST


  • 1/4 cup cannabis olive oil
  • Cooking spray
  • 3/4 lb mahi mahi or other firm white fish fillets
  • 2 tsp fajita seasoning
  • 2 cups sliced green cabbage
  • 1 tbsp lime juice
  • 1/2 tsp salt
  • 3 tbsp chopped fresh cilantro
  • 6 corn tortillas
  • 2 1/2 tablespoons reduced-fat sour cream, divided
  • 1/2 avocado, pitted and diced
  • Bottled salsa
  • 1/2 onion, diced
  • 1 small tomato, diced
  • Optional: 1 jalapeno, diced
  • Lime wedges to garnish
  • Directions:

    Lightly spray grill rack with nonstick cooking spray, and preheat grill. Sprinkle both sides of fish with fajita seasoning, gently pressing into flesh. Grill fish 3-4 minutes on each side or until fish flakes easily when tested with a fork. Flake into pieces with a fork and keep warm. In a small bowl, mix together cabbage, lime juice, salt, and cilantro. In a separate small bowl, mix together the cannabis olive oil, tomato, onion, salsa and jalapenos (optional). Wrap the tortillas in paper towels, and microwave 30 seconds on high or until warm. Spread each tortilla with 1 tsp sour cream, if desired, and top with fish, cannabis salsa mixture, cabbage mixture, and diced avocado. Serve with extra cannabis salsa mixture and lime wedges on the side.

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