For starters, you’ll need to grab a big mixing bowl. In it, combine your lime juice and sour cream, which you will then season with your desired amount of salt and pepper.
Take roughly half of this mixture, and transfer it over to another bowl, and place it to the side for the time being.
Now, grab your jalapeno pepper, and mince only half of it. Keep that other half intact, as it will come into play later in the recipe.
At this point, you’ll want to take that minced jalapeno half, and toss it into your sour cream mixture from before, along with your green onions and cabbage. Toss and stir those ingredients together until they are fully incorporated with one another. This is your “cabbage slaw.”
Then, grab a big skillet, and place it over “Medium” heat. In it, heat up your cannabis-infused olive oil, and throw in your remaining half of jalapeno. Make sure to thoroughly coat that half pepper with your infused olive oil as much as you can.
You will then proceed to season your tilapia fillets with your desired amount of salt and pepper, before tossing them in the skillet to pan-fry. Keep them in there until the fish flakes apart with the greatest of ease, and the coloring transforms into a delicious golden brown. This, in my experience, happens around the 5-minute mark.
After you’ve pan-fried the fish strips, you’ll need to warm up your tortillas in the microwave for a little under 30 seconds.
Lastly, you’ll expertly distribute the fish strips into the warm tortillas, which you will then top off with your previously-made cabbage slaw, cilantro, and other half of sour cream mixture that you set aside early on in the recipe.