How to Make Cannabis-Infused Tacos

It’s a Tuesday night, you’re craving something crunchy and savory and decide to find a local hot spot where they create and serve mediocre tacos.

Mildly satisfied, you grab a Jose Cuervo tequila margarita to wash it all down and your craving has somewhat been met.

Yet still, you know you could do better! That’s why we want you to;

Try Cannabis-Infused Tacos!

Mmm.mmm…. just imagine; all of your favorite mild or spicy seasonings and toppings and best of all? Weed for the win!

Learn how to create a crunchy Cannabis-infused taco dinner for just you, or a bunch of your ‘bud-dies’ on Tuesday or any other day of the weed-week.

Taco Tuesday’s Will Never Be The Same

Hailed as a predominantly Mexican-dish, tacos have a very interesting history so let’s ‘taco-about-it’!

Tacos are thought to come from Mexico, long before the Spanish arrived.

Ancient Mexicans used freshly made, soft, flat corn tortillas and gave them with fillings like fish and cooked organs.

It was full of nutrients and energy to those who consumed it.

Tacos are less than 100 years old!

The word taco was created in the 18th century where Mexican silver miners wrapped gunpowder up in a paper like “taquito” and inserted it into rocks before blowing it up.

Tacos were known as a street food of the working class, and were also called “tacos de minero” or: “miners tacos”.

We definitely don’t think that way back then, anyone was thinking of creating Cannabis-infused tacos but hey, let the past be in the past, and let’s get cooking!

Margarita Jalapeno Cocktail Mixer

Before you start making your Cannabis tacos – you’ll need something refreshing and delicious to go along with it.

Our CBD-Infused Margarita Jalapeno cocktail mixer will do the trick! Throw it on some ice, or if you like, add a little tequila or two and quench your thirst while prepping and making dinner.

A perfect pairing with Cannabis-Infused Tacos!

Mexican, Crunchy & Cannabis – YUM!

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Prep Time: 1 hour hour

Cook Time: 5 minutes minutes

Cuisine: Mexican

Servings: 4 people

Author: Steph Van De Ven

Cost: 25

Equipment

• Medium sized frying pan or skillet
• Chopping board
• Sharp knife
• Medium Bowl
• Spatula and Utensils
• Individual bowls for toppings
• Clean tea towels or tortilla warming bowls.
• Apron- Our Cannadish Apron is perfect!

Ingredients

• 1 cup Canna-Butter
• 1 lb ground beef OR any kind of battered fish
• 1 small red onion
• 2 cloves garlic or more if you like!
• 1 pouch store-bought taco seasoning or create your own ( oregano, cumin, chili powder)
• 1 small can of tomato paste
• 1-2 bags fresh corn tortillas large

Toppings

• 1 bunch fresh cilantro chopped up small
• 1 cup sour cream full fat
• 1 cup salsa try making your own, or grabbing a new kind from the store like asparagus salsa or mango jalapeno salsa!
• 1 whole lime, cut up in wedges squirt overtop of your tacos
• 2 whole peppers chopped up
• 2 whole jalapeno peppers chopped up
• 2 whole tomatoes chopped
• 1 small onion – red or white chopped up
• 1 cup freshly grated cheese of choice monteray jack or spicy havarti is great!

Instructions

• Dice both onions as fine as you can and set aside.
• Peel then crush garlic cloves with the heel of your thumb then dice finely, set aside.
• Over a mild heat, melt half the cannabutter or heat half the oil until a test speck of onion starts to sizzle. Add the onions and sauté, continuously stirring with the spatula, until the onions start to go clear. Put the onions in a large bowl.
• Add taco seasoning or spices, crushed garlic, and tomato paste to the onion, and stir until combined.
• Return pan to the heat and add the rest of the cannabutter.
• Toss in the ground beef and slightly brown, breaking the mince up with the spatula as it cooks.

  IF using fish, you'll need to warm up the oven, place battered fish on cookie sheets and bake as per instructions.
• Add the onion, spice, and tomato paste mix back into the pan and stir thoroughly. Turn heat down to low and leave to simmer for 15 mins, stirring occasionally.
• While your meat mixture is simmering, start chopping and grating your toppings. Put salsa, sour cream,etc in bowls.
• Once everything is complete and ready, remove the pan and place meat into bowl with a spoon for serving.
• Leave the pan on low, and warm up your tortillas. Check for browning and bubbles – that's when you know they are done. You can place them in clean tea-towels, wrapped up so they stay warm and crispy, or special tortilla bowl if you have it. Warm corn tortillas make it the best.

Tried this recipe?Mention @cannadish or tag #cannadish!

If you really want to kick it up a notch and get authentic, check out our cannabis-infused tequila recipe you can make at home.

For more recipes, or to learn how to cook like a Canna Chef, grab a copy of your very own Cannabis Cookbook!