This last weekend we had a trip with some close friends to Las Vegas! We got to gamble and watch a great title boxing match. We had a great time together and I had some time to relax.  We all know how Las Vegas is, these fish tacos were the healing meal monday after all that late night fun.

Crispy Fish Tacos with Sweet and Spicy Medicated Salsa

Ingredients

• 3/4 cup all-purpose flour
• 2 teaspoons baking powder
• 1 cup seltzer water, ice cold, or more as needed
• Vegetable oil, for deep-fryer
• 1 pound firm white fish fillets, cut into 1-ounce strips
• Salt and freshly ground black pepper
• Cayenne pepper, to taste
• 8 corn tortillas, warmed according to package directions
• 2 cups shredded cabbage
• Tropical Salsa, recipe follows, for serving
• Tapatio hot sauce to taste
• Sour cream, infused with cannabis oil.
• Heavy whipping cream

Directions

In a bowl whisk together the flour and baking powder. Whisk in 1 cup seltzer until smooth and let batter stand for 10 minutes. If necessary, thin batter with a bit more seltzer to reach consistency of crepe batter. At this point you can heat some of your heavy cream and add .3 of a gram of cannabis oil per person. Only use enough cream to melt the cannabis oil.  We will be folding in the cream into our sour cream to give it a smooth consistency.  I usually add some sea salt and cumin to mine.  This is a flavor choice, I’ll let you decide.

Season fish lightly with salt and pepper. Working in batches, dip each fish piece in the batter, transfer quickly to the fryer and cook until golden brown, about 2 minutes. Transfer to a paper lined plate to drain briefly before serving. Season again lightly with salt, pepper and cayenne on both sides.

Assemble the tacos by placing 1/4 cup of shredded cabbage and 2 pieces of fried fish in a warm tortilla. Top with 2 tablespoons of the Tropical Salsa and serve with hot sauce, if desired.

Tropical Salsa:

• 1 cup diced mango
• 1 cup diced papaya
• 1 cup diced pineapple
• 1/2 cup diced red onion
• 1/2 cup chopped cilantro leaves
• 1/8 cup cider vinegar
• 4 fresh red chili peppers, seeded and minced
• 1 tablespoon crushed red pepper flakes, or to taste
• 1 tablespoon Medicated Cannabis Honey per person.

In a medium mixing bowl, combine all ingredients. Let stand for 20 minutes in the refrigerator before serving. This salsa will be hot and sweet.