Infused Fish Tacos

Serves: 24 Tacos
Time: 24 Tacos

Ingredients:  

• 24 small white corn tortillas
• 1 1/2 lb tilapia
• 1/2 tsp ground cumin
• 1/2 tsp cayenne pepper
• 1 tsp salt
• 1/4 tsp black pepper
• 1 Tbsp CBD Infused Olive Oil 
• 1 Tbsp Butter

Fish Taco Toppings:

• 1/2 small purple cabbage
• 2 medium avocado sliced
• 2 Roma tomatoes diced (optional)
• 1/2 diced red onion
• 1/2 bunch Cilantro longer stems removed
• 4 oz 1 cup Cotija cheese, grated
• 1 lime cut into 8 wedges to serve

Fish Taco Sauce Ingredients:

• 1/2 cup sour cream
• 1/3 cup mayo 
• 2 Tbsp lime juice from 1 medium lime
• 1 tsp Garlic Powder
• 1 tsp Sriracha sauce or to taste

Instructions:  

1. Line large baking sheet with parchment or silicone liner. In a small dish, combine seasonings: 1/2 tsp cumin, 1/2 tsp cayenne pepper, 1 tsp salt, and 1/4 tsp black pepper and evenly sprinkle seasoning mix over both sides of tilapia.
2. Lightly drizzle fish with CBD Infused olive oil and dot each piece with butter. Bake at 375 for 20-25 min. To brown edges, broil for 3-5 minutes in the end if desired.
3. Combine all Taco sauce ingredients in a medium bowl and whisk until well blended.
4. To serve the tacos, toast quickly the corn tortillas on a large dry skillet or griddle over medium/high heat.
5. To assemble: Start with pieces of fish then add remaining ingredients finishing with a generous sprinkle of cotija cheese and finally that awesome taco sauce! Serve with a fresh lime wedge to squeeze over tacos.