Baked wonton cups:
- 15 of wonton wrappers
- 1 1/2 tablespoons of olive oil
- 1 tablespoon of olive oil
- 2 tilapia or Mahi Mahi fillets, 4 to 5 ounces each
- 1 1/2 teaspoons of ancho chili powder (you can substitute regular chili powder in a pinch)
- Salt and fresh ground black pepper
- 2 tablespoons of canna-oil
- 2 cups of chopped mango (pitted and peeled)
- 1 cup of chopped red bell pepper
- 2/3 cup of chopped green onions
- 1/4 cup of chopped fresh cilantro
- 2 tablespoons of fresh lime juice
- Preheat the oven to 350 degrees. Combine all of the ingredients for the salsa in a small bowl. Cover and refrigerate while the rest of the meal is being prepared.
- Brush wonton wrappers with a light coating of olive oil, and season with a pinch of salt. Gently press the wrappers into the cups of a mini muffin tin, and bake until light brown (about 8 to 10 minutes). Allow to cool on a metal rack.
- Mix chili powder with a pinch of salt in a small bowl. Rub both sides of the fish filets with olive oil, and then the spice mixture. Set the fish in a baking dish and bake for about ten minutes, or until the fish begins to appear flaky.
- Divide the fish between the wonton cups, and top with a spoonful of cannabis-infused salsa. Serve immediately.