Captain’s Canna Mahi Tacos

By: Chef Buz Deliere | The Chronic Magazine

If you're looking for an easy and delicious way to enjoy the flavors of the Caribbean, look no further than Chef Buz's Captain’s Canna Mahi Tacos.

These tacos are packed with healthy, flavorful ingredients that will leave you feeling satisfied and refreshed. Looking for a delicious, healthy recipe to make for dinner tonight? Look no further!

Yields: 6 tacos

Approx. time 1hr 15 min

Ingredients

6 Mahi fillets, about 3oz each

6 flour tortillas1 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 oil1 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, store-bought is fine

½ Cup sour cream

1-2 Jalapenos

¼ teaspoon garlic powder

¼ teaspoon onion powder

Salt and black pepper to taste

Instructions

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 salt and pepper to taste. Place in a squeeze bottle or bowl and refrigerate.

Now let's make the slaw for the tacos, mix the white wine vinegar, canna olive oil, sugar, 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. 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. Take your tortillas and butter on one side and cook until lightly brown fold and add the Mahi fillet.

Then 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.

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