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Mexican Fusion Freaky Fish Tacos with Lime Chipotle Canna-aioli

In another preview from his upcoming book "The Ganja Gourmet, The Joy of Cooking with Cannabis", JeffThe420Chef takes a California classic and makes it even better—and somehow, even more Californian.

Mexican Fusion Freaky Fish Tacos with Lime Chipotle Canna-aioli

Photo: Leela Cyd

In the maritime Southwest of North America, the combination of tortilla and grilled or fried fish is a dish that goes back generations. Tacos are one of those essential foodstuffs that are always better in one’s own immediate neck of the woods, preferably made by a grandparent close to you or someone you love. And JeffThe420Chef couldn’t agree more, which is why he shares his Freaky Fish Tacos with any and all who care to join in, adding a healthy dose of ganja to the traditional experience. “Fish tacos are a really great dinner party meal and these are not only really tasty (and authentic), but they’ll knock you out of your socks if you eat more than two,” he says.

Number of servings: 8 tacos APPROXIMATE DOSE PER SERVING*

Preparation Time: 30 minutes CBD @ 20%: 12mg Cooking Time: 30 minutes THC @ 10%: 6mg THC @ 14%: 9mg

*Approximate dose per serving is based on using 5 grams of cured/dried/decarbed Cannatonic CBD 20%/THC10%. If you use a non-CBD strain, I have calculated 14%THC, the THC percentage after curing, drying and decarbing the average 16% strain.


  • 1/2 red onion, diced

  • 1 half cucumber, diced

  • 1 avocado, diced

  • 1 large tomato, diced

  • 1 clove garlic, minced

  • 1⁄4 up 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

  • 2 Tablespoons canna-olive oil

  • 1 cup all-purpose or whole wheat flour

  • 1⁄2 teaspoon garlic powder

  • 1⁄2 teaspoon ground cumin

  • Salt and pepper

  • 1 pound flaky white fish (such as mahi mahi or cod), cut into 4 pieces

  • Olive oil for frying

  • 8 fresh corn tortillas

  • 1 cup shredded cabbage (mix red and green)

  • 2 limes, cut into quarters


  1. Put the onion, cucumber, avocado, tomato, garlic, cilantro and jalapeño in a small bowl.

  2. Pour in just enough red wine vinegar to cover well. Add a pinch of salt, the lime juice, and the canna oil. Set aside for at least 30 minutes.

  3. In a large bowl, combine flour, 1 teaspoon salt, garlic powder, chili powder, and cumin. Sift together well with a fork.

  4. Season the fish with salt and pepper.

  5. Coat the fish with the flour mixture.

  6. Preheat oven to 340°F.

  7. At the same time, heat a large skillet over medium-high heat. Add 1 inch of olive oil.

  8. Gently fry the fish for 3-4 minutes then turn over, and cook for another 2 minutes.

  9. Remove with a slotted spoon and drain on a plate lined with paper towels. Set aside.

  10. Stack the tortillas and place a slightly dampened sheet of paper towel between each one. Wrap in foil. Heat in the oven for 5 minutes.

  11. Top each tortilla with a pinch of shredded cabbage and some of the cooked fish, then (using a slotted spoon) top with salsa.

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