Shrimp and Cannabis Tacos
There’s nothing quite like the ocean for inducing a sense of calm and wellbeing. But if you happen to live inland, these shrimp tacos with chipotle cannabis crema and roasted tomatillo salsa with cannabis may be the next best thing.
While the cannabis will hopefully inspire the relaxing feeling of the seaside, the shrimp will invoke its flavours. Here, we compliment the shrimp’s sweet and briny essence with a finish of Cotija cheese. Cilantro tops it all off, but if you have access to fresh cannabis leaves, considering finely shredding a few for garnish as well.
Recipe by Chef Ronnie Fishman, words by Devon Scoble.
1 cup shredded green or purple cabbage
2 tbsp chipotle cannabis crema
Lime juice, to taste
Salt, to taste
18 medium shrimp, shells removed
1 tsp smoked paprika
1 tsp chili powder
1 tsp ground cumin
Ground black pepper, to taste
2 tbsp neutral tasting oil (canola, grapeseed, vegetable)
6 small tortilla shells, preferably corn
Cilantro leaves, to taste
2-3 tbsp Cotija cheese, grated (optional)
Lime wedges, for garnish
Combine cabbage, crema, lime juice and salt in a mixing bowl. Mix well and adjust seasoning to your preference.
In a separate bowl, marinate shrimp with smoked paprika, chili powder, cumin, salt and pepper and 1 tbsp of oil. Coat well and marinate for at least 10 minutes (up to 6 hours in the fridge).
To cook shrimp: heat a large frying pan with 1 tbsp of oil on medium-high heat. Add shrimp, cook 2 minutes per side, or until the shrimp start to curl and turn pink. Add a touch of lime juice and set aside.
Lightly toast tortilla shells on grill or in a toaster (just to heat slightly).
Build the taco: Divide the slaw among all the tortilla shells. Add shrimp (3 per taco, leave them whole or chop them), spoon the tomatillo salsa on top and garnish with fresh cilantro leaves, Cotija cheese and lime wedges.
Notes: For added spice, add fresh jalapeños or your favourite hot sauce.