1pouchstore-bought taco seasoningor create your own ( oregano, cumin, chili powder)
1smallcan of tomato paste
1-2bagsfresh corn tortillaslarge
1bunchfresh cilantrochopped up small
1cupsour creamfull fat
1cupsalsatry making your own, or grabbing a new kind from the store like asparagus salsa or mango jalapeno salsa!
1wholelime, cut up in wedgessquirt overtop of your tacos
2wholejalapeno pepperschopped up
1smallonion – red or whitechopped up
1cupfreshly grated cheese of choicemonteray jack or spicy havarti is great!
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.