Tacos are my love language for so many reasons. They’re delicious, they’re easy to make at home, and the ingredients are super budget-friendly. Bonus: street-style tacos remind me of the better times of my childhood. I hadn’t originally planned to turn my favorite nostalgia food into an edible; it was an impulsive decision. Thank goodness for ADHD because my lack of impulse control birthed a delicious edible recipe that I shall cherish for years.
This recipe is great for those who don’t have the time and/or the patience to make cannaoil (i.e., cannabis-infused oil). Instead of the lengthy process to infuse oil, I cooked my flower into the taco meat. As far as I’m aware, it isn’t a common way to infuse food. But if your goal is to eat tacos and get high, this is an effective method.
Although street tacos are typically made with beef, pork, or chicken, I only had ground turkey on hand. I’m not familiar as familiar with vegan and vegetarian protein options; however, I’m confident you could adapt these to meet your dietary needs. The key is in how you spice the protein.
DOSING WARNING: You know your body best, so start with 1 or 2 tacos to test the potency. I personally ate 4 tacos and felt buzzed within 30 minutes. The full effects kicked in at an hour.
Unfortunately, I don’t have a clever name for this recipe. If you have any creative ideas, please leave a comment below. I am open to suggestions!
Makes 6 to 8 tacos
- 12 to 16 mini corn tortillas
- 2 ounces of protein of your choice
- 2 tablespoons of oil of your choice
- 1 gram of flower of your choice
- 1/2 of a sweet or yellow onion
- 1 teaspoon of chili powder
- 1 teaspoon of cumin
- 1/2 teaspoon of salt
- 1/2 teaspoon of salt
- 1/4 cup of cilantro
- 1/2 of a lime
- 1 avocado
- In a non-stick pan, mix the flower, spices (chili powder, cumin, salt, and pepper), and oil and let infuse on medium-low heat for 5 to 6 minutes. You can substitute pre-infused oil at this point in the recipe if you do not want to eat cannabis flower and/or you prefer to use a pre-infused oil. Stir occasionally to avoid burning. Continue to step 2 while your flower, spices, and oil are infusing. At this point, I also added a bit of lime zest to the meat.
- Prepare your toppings: dice 1/2 of one whole onion; chop cilantro to desired size; cut and peel the avocado; and then, use the palm of your hand to apply pressure to and roll the lime on the counter. When the lime is easier to squeeze between your thumb and forefinger, chop the lime in half.
- Once you’ve finished preparing your toppings, add your protein to the non-stick pan with the other ingredients. Allow ingredients to simmer on medium-low heat for 2 to 3 minutes.
- While your protein, flower, and spices are simmering, prepare the guacamole: use a spoon to mix the peeled avocado, 1/4 cup of diced onion, and a few squeezes of lime in a small mixing bowl. Mix until the guacamole is to your preferred texture. If you like smooth guacamole, you can blend all of the ingredients in a blender. However, I prefer chunky guacamole, so I chopped the avocado with a spoon and then stirred my ingredients together. I also added lime zest to the guacamole. Set aside and return your attention to your protein.
- Turn the heat up to medium and then stir your protein, flower, and spices. Make sure to evenly distribute the spices and flower. I added some of the diced onion at this point, but that’s a personal choice (you do you, Boo). Once your protein is thoroughly cooked, transfer the contents of the non-stick pan to a bowl or a plate. Rinse and wipe the pan out, and then return it to the burner. Turn the heat down to low.
- Stack 2 mini corn tortillas and then place them in the pan (you can also warm each tortilla individually). Warm the tortillas for 30 to 45 seconds and then flip and repeat. After you warm the second side of your stack (or of your individual tortilla), place on a plate. Repeat this process for each stack of tortillas.
- After you’ve warmed your tortillas, place your toppings! To keep your ingredients in place, and therefore maximize the amount of food that makes it into your mouth, I highly recommend putting the guacamole on the tortilla before you place the loose toppings like protein, onion, and cilantro. Make as many tacos as you want, and then enjoy!