Blackened Fish Tacos with Mango Cabbage Slaw topped with Avocado Crema
Happy June! We are stepping out of spring right into the warmth of summer. The sun is shining more, the grill is HOT, and the backyard festivals are in full demand!
When the community comes together, and the conversation is as rich as this avocado crema that tops these delicious, filling, and easy to make tacos, one MUST reach for the Blackening CBD infused spice to take these tacos to a Baja next level!
This recipe is fairly simple, really. Coated in a delicious blend providing a tangy kick, and seared stovetop (you could opt to grill them if you’d prefer), served in a grain-free tortilla with a delicious mango slaw and topped with dairy-free avocado crema. This combination of spicy fish topped with the cool mango and avocado crema is perfect for a warm, sunny day cool day! Maybe even paired with our Watermelon Margarita to take this festy to a whole new level!!
Whether its Taco Tuesday, or any day of the week, these tacos can be enjoyed to ease the stress away from a long day of work or a day in in the sun. Seasoned with the Cured Blackening Spice, these tacos provide your body with a generous dose of 10mg of CBD.
Many people are familiar with CBD, which is found in concentrated amounts in our products, but there are actually dozens of non-mind-altering cannabinoids found in hemp.
When all of these cannabinoids are taken together, they work synergistically with one another to create an “entourage effect”, and work even more effectively with the body.
Although some CURED products contain CBD isolates, we also use broad and full spectrum hemp oil. Full spectrum may contain other cannabinoids (CBD, CBD, CBC, CBN, THCV, CBDA that all have their own unique benefits) and naturally occurring terpenes.
To learn more or refresh on the difference between Full Spectrum Hemp Oil and CBD Isolate, refer back to this blog.
Our CBD Infused Spices can be used the same way you use any other spice in your cabinet. Microdosing never tasted so delicious! Microdosing our spices in combination with our other products should achieve sufficient daily cannabinoid levels which in turn helps regulate several bodily functions such as recovery, sleep, focus and more. The spice line that covers your pallet need for a sweet treat or savory boost, will provide your body 10mg of CBD Isolate. CBD Isolate is simply purified CBD that has been extracted from the hemp plant and isolated from the other cannabinoids and plant compounds.
During the isolate extraction process, through a method called chromatography, all other plant materials are removed, including other cannabinoids and plant terpenes. The result is a white powder comprised of at least 99 percent CBD. The new substance, CBD isolate, is flavorless and odorless making it a perfect addition to any meal!
Whether you sprinkle it onto your tacos, take it in oil form, or pop it along with a potent list of other healing herbs in our adaptogen blend, your body will reap the rewards of this organically grown, Colorado hemp.
Now, let’s get taco-ing about these tacos!!
For the Fish:
24oz mahi-mahi (or other while flakey fish such as halibut), cut into 1 1/12 inch chunks
2 tbsp avocado oil
½ kosher salt
¼ tsp black pepper
½ tsp garlic powder
Juice of 1 lemon
For the Coleslaw:
½ head red cabbage, sliced very thin
1 mango, peeled and diced
1 jalapeno (keep seeds in for an extra kick!) seeded and diced fine
Juice of 3 limes
For the Avocado Crema:
½ Cup Primal Kitchen Mayo
1 ripe avocado
Juice of 2 limes
1 tsp white vinegar
1 clove garlic, minced
Salt and pepper, to take
¼ cup loosely packed cilantro leaves
Siete Coconut and Cassava Flour Tortillas
Pico De Gallo
- Place fish in a large bowl. In a small bowl, mix together oil and spices and pour over fish along with the lemon juice. Let sit at room temperature at least 15 minutes, or up to 4 hours covered in the fridge.
- Meanwhile, mix the cabbage, mango, jalapeno, and lime juice in a large bowl and toss to coat. Season generously. The more spice, the more CBD.
- To make the avocado crema, combine the ingredients in a food processor and blend until smooth.
- To cook the fish, heat a large skillet over medium-high heat and sear about 2-3 minutes per side. While the fish is cooking, warm the tortilla over a burner on low heat until slightly charred on the edges.
- To assemble the tacos, put the slaw on the bottom, followed by the fish, and topped with avocado crema. Sprinkle with fresh cilantro, a squeeze of lime, or some pico de gallo-whatever you like!