Cannabis Taco Night With Infused Seasoning

It’s time for tacos, but really, when isn’t it time? Today we’re whipping up a fun Cannabis Taco Night With Infused Seasoning.

Tuesday’s have notoriously been my taco night. It’s easy to remember, and it’s a great treat and start to the beginning of the week.

Not only that, but tacos are just about the best kind of lunch or dinner you could ever have.

So today, without hesitation, grab your cannabis aprons, all of your cooking tools and blast some fun Latin music as we create a fun night all about cannabis-infused tacos!

What Ingredients Do I Need?

Spice up your night with our fun fiesta-themed ingredients!

• Cumin
• Chilli pepper
• Corn Flour
• Granulated garlic
• Ground coriander
• Granulated onion
• Ground paprika
• Ground turmeric
• Salt
• Pepper
• Decarbed cannabis (recipe and how-to below)
• Ground chipotle peppers
• Ground oregano
• Crushed red pepper
• Taco shells
• tomatoes, lettuce, red onions, jalapenos, sour cream, salsa and guacamole – and any other fresh ingredients you love
• your choice of steak, chicken, beef barbacoa, fish, or keep it veggie/vegan!
• fresh lime wedges (optional)

How Do I Decarb Weed?

If it’s one thing we couldn’t get enough of teaching and preaching, it’s that you must must MUST decarb your weed!

It’s the only way you’re going to have proper weed edibles that actually have THC! Once you decarb weed, the flower will actually create THC from THCA.

Cannadish Chef Says: Heat it To Eat It!

Infused Taco Seasoning

In addition to adding cannabutter or cannabis oil to your tacos, here’s a new recipe we think you’re going to love and it’s easy peasy!

INGREDIENTS:

• 6 tablespoons ground cumin
• 3 tablespoons ground chilli pepper*
• 3 tablespoons cornflour
• granulated garlic
• granulated onion
• coriander
• ground paprika
• turmeric
• kosher salt
• 2 teaspoons ground black pepper
• decarboxylated cannabis
• ground chipotle peppers
• 1 teaspoon ground oregano
• ½ teaspoon crushed red pepper

INSTRUCTIONS:

Mix all ingredients together in a bowl with a whisk until well incorporated.

Store in a seal-tight jar for weeks of weed enjoyment!

Something’s A Little Fishy

Fish Tacos are fresh, tasty and healthy! Plus, when infused with cannabis you’re going to have a highly recommended dinner, wink wink!

Enjoy this recipe below.

Spicy, Crispy, Mouth-Watering Cannabis-Infused Tacos with Salmon & Mango Salsa.

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Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Course: Main Course

Cuisine: Mexican

Keyword: cannabisoil, fishtacos, mango salsa

Servings: 0 people

Author: Steph Van De Ven

Cost: 25+

Equipment

• Measuring spoons
• Measuring cups
• Small bowls X 3
• Wooden Spoon
• Frying Pan or Cast Iron Skillet
• Parchment Paper
• Baking Sheet
• Spatula

Ingredients

• 1 large piece of fresh Salmon about 18 oz
• 8 corn tortillas
• 1 tsp salt divided
• 4 tbsp Cannabis oil divided also
• 1 whole lime freshly juiced
• 1 tsp EACH: chilli powder, Mexican spice, Paprika, Garlic Powder, Cumin,
• 1/4 tsp cayenne pepper more if you like it HOT!
• 2 med avocado cubed – ripe and fresh, ready to go!
• 2 med mangoes cubed – ripe and fresh, ready to go!
• 1/2 small red onion chopped into small pieces
• 1/2 cup sour cream
• 2-4 whole jalapeno's chopped – use more if you like.
• 1/2 cup cilantro more if you like, chopped.

Instructions

• Preheat the oven to 150°F. Start by splitting the salt, oil, and lime juice in half.
• In a small bowl, mix chili powder, Mexican spice mix, paprika, garlic powder, cayenne, cumin, ¼ tsp salt, and 2 tbsp cannabis oil. Marinate the fish with this mixture for 5 minutes.
• Meanwhile, in another bowl, mix chopped avocado, cubed mango, finely chopped red onion, and 1 tsp lime juice to make the salsa and setraside.
• In a pan or cast iron skillet over medium heat, use the remaining cannabis oil to sear the fish for 8 minutes until it’s brown. Remove the fish from the pan and discard the skin.
• In another bowl, mix sour cream, remaining lime juice, and remaining ¼ tsp salt in a bowl until well combined and smooth This will be the drizzle over top when the tacos are complete. .
• Bake tortillas for 5 minutes in the oven. You can just lay them on the oven rack and use a spatula, or a parchment-paper-lined cookie sheet.
• To assemble your fish tacos, shred the salmon and add the pieces onto the tortillas together with the salsa, jalapeno, and cilantoo. Drizzle the sauce over top and enjoy!
• Best served with Cannabis-infused Tequila!

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

Cannabutter-Infused Tacos

You can always switch up the insides, but the outsides just can’t be messed with. Always use a taco shell or tortilla for the best taco experience possible.

This recipe is made with cannabutter infusion and tastes incredible.

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’re looking to up-level your canna-cooking or baking game, or you want more of a canna-challenge, you may want to start here.

For more recipes like this one, check out our recipe index here.

And if you love how-to-videos, our YouTube channel has everything you need.

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As always, happy canna-cooking!