Cooking with a Buz! - Captain's Canna Mahi Tacos

Captain's Canna Mahi Tacos

Yields: 6 tacos

Approximately 1hour and 15mins

Hey, hey and good day to all my canna chef’s out there, I hope everyone is blessed. I’m just getting back from a trip to the US Virgin Islands, my favorite place on this beautiful earth, and getting to see some good friends and enjoy some amazing food. I love fresh seafood, Mahi Mahi, lobster, conch, Ahi, and Wahoo, all locally caught and all absolutely delicious.

So for this month’s recipe, I am doing my famous fish taco recipe, Captain’s Canna Mahi Tacos. I know it can be hard to find fresh fish in some areas but with this recipe, you can substitute the Mahi for any white fish, Cod, Tilapia, or Swordfish and still have a delicious meal. We will also be making my award-winning Roasted Red Pepper and Jalapeno Sauce for them so grab a bag of your favorite herb, twist one up and let’s get Cooking with a Buz!

INGREDIENTS

6 Mahi fillets, about 3oz each 6 flour tortillas

1 cup shredded white cabbage

½ Cup shredded carrots

½ shredded red cabbage

½ red bell pepper, thin sliced

¼ Cup white wine vinegar

½ Tablespoon Canna olive oil

1 tsp sugar

½ teaspoon salt and black pepper

½ Tablespoon Canna olive oil

1-2 Tablespoon Cannabutter

2 Tablespoons of cilantro, chopped

ROASTED RED PEPPER SAUCE

8 oz Roasted red pepper

½ Cup sour cream

1-2 Jalapeno

¼ teaspoon garlic powder

¼ teaspoon onion powder Salt and black pepper to taste

DIRECTIONS

1. The first thing I like to do is to make the Roasted Red Pepper sauce and put it in the refrigerator to chill. In a blender mix all the ingredients until smooth and then season with the salt and pepper to taste. Place in a squeeze bottle or bowl and refrigerate.

2. Now let's make the slaw for the tacos, mix the white wine vinegar, canna olive oil, sugar, and salt and pepper in a bowl, and whisk well. Then add the shredded cabbage and carrots and toss until evenly coated and place in the refrigerator to chill. Let's start on the Mahi fillets, I like to make mine with a Caribbean Jerk seasoning, you can find that recipe in my book “Cooking with a Buz,” but for today I will be sauteing it with a little Canna olive oil and cannabutter.

3. Now is the time to add blackening season or cajun if you’d like. Then heat the olive oil in a pan, once it’s warm add the fillets and season with salt and pepper, cook for about 3-4 minutes before flipping, and now I like to add the cannabutter to the pan and finish cooking for about another 3 minutes. The fillets should have a nice brown and the fish will be flaky and no longer translucent.

4. Take your tortillas and butter one side and cook until lightly brown the fold and add the Mahi fillet, the cabbage slaw, and top with the roasted red pepper sour cream sauce and garnish with the cilantro, don’t forget to squeeze a little lime juice over them too.