🌮 Baja Reefer Reefers🐟💨

Total Time: 60mins Yield: 10 Servings

🌿 RSO/Distillate Infused Chipotle-Lime Crema

Ingredients:

• 1/4 cup sour cream or Greek yogurt

• 1 tablespoon mayonnaise

• 1 teaspoon lime juice

• 1 teaspoon adobo sauce from canned chipotles

• 1/2 chipotle pepper, minced (optional for extra heat)

• .1g RSO/Distillate THC

• Pinch of salt

Infusion Instructions:

1. In a small bowl, combine all ingredients except RSO/distillate.

2. In a separate small dish, mix your RSO/distillate into the mayo portion to ensure full blending.

3. Stir the infused mayo mixture into the crema until fully combined. Keep chilled until serving.

🐟 Crispy Fish Tacos

Ingredients:

• 2 white fish fillets (cod, tilapia, or mahi mahi, ~6 oz total)

• 1/2 cup flour

• 1/4 cup cornstarch

• 1/4 teaspoon each: paprika, garlic powder, salt

• 1/2 cup cold beer or sparkling water

• Vegetable oil for frying (about 1/2 inch in pan)

• 4 small corn or flour tortillas

• 1 cup shredded cabbage or slaw mix

• 1/4 cup chopped cilantro (optional)

• 1/2 lime, for squeezing

Instructions:

1. Make the batter: In a medium bowl, whisk flour, cornstarch, paprika, garlic powder, and salt. Slowly whisk in beer or sparkling water until smooth.

2. Heat oil: Add about 1/2 inch of oil to a skillet and heat to medium-high (350–375°F).

3. Coat & fry: Pat fish dry, cut into taco-sized strips, and dip into the batter. Fry 2–3 minutes per side until golden brown and crispy. Drain on paper towels.

4. Warm tortillas: Toast or steam tortillas until soft.