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cannabis-taco-tuesday
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Cannabis-Infused Tacos

Mexican, Crunchy & Cannabis - YUM!
Prep Time1 hour
Cook Time5 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.