CannaGuac Tacos
The perfect way to eat your cannabis while curing your taco craving. If you’re short on time, replace the slaw with your favorite salsa or toasted pepitas to save a few minutes in the kitchen.
¼ cup radish, rinsed and sliced into thin strips
1 cup jicama, sliced into ¼ inch strips
2 tsp cilantro, rinsed and chopped
Juice of 2 limes
Coarse salt and ground black pepper to taste
For the refried beans:
1 can refried black or pinto beans (check label to make sure its vegan!)
2 tbsp coconut CannaOil
1 tsp cumin
¼ tsp cayenne (or 1/8 tsp to turn down the heat)
Ground black pepper to taste
For the Guacamole:
4 ripe avocados
½ cup tomatoes, diced
2 tbsp coconut CannaOil
2 cloves garlic, minced
Juice of 2 limes
Coarse salt and ground black pepper to taste
4 corn/wheat blend tortillas, or regular corn tortillas (I used La Tortilla Factory corn/wheat blend, hands down the tastiest store-bought flour tortilla I've ever tasted! If you can find em, use them!)
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Prepare the Jicama slaw: Place the radish, jicama, cilantro and lime juice into a small bowl. Stir to combine and season with salt and pepper to taste. Cover and hold in fridge.
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Prepare the Refried Beans: In a small saucepan, heat the CannaOil over medium heat. Add the refried beans to the pot and turn down the heat to medium low. Stir in the cumin and cayenne and cook for about 5 more minutes or until the beans are heated through and the CannaOil is fully incorporated. Season with pepper to taste. Cover and keep warm over low heat.
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Prepare the Guacamole: Cut the avocados in half, remove the pit and scoop the flesh out into a medium bowl. Add the limejuice and salt and mash together, leaving a good amount of texture to the avocados. Add the CannaOil, tomatoes and garlic and mix until fully combined
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Build your taco! Warm the tortillas in a microwave covered with a damp paper towel for a few minutes, or alternatively, heat the tortillas in a skillet over medium heat, cooking for a few minutes on each side until warmed through. Layer in the refried beans, guacamole and jicama slaw. Fold up and enjoy!
*Dose Wisely: The CannaOil amount in this recipe is a suggestion, and is highly variable depending on the strength of your CannaOil and the potency you are going for. Use this amount as a guideline to figure out the right amount for your situation. The best way to test for potency is to start with one portion of your meal, wait an hour, see how you feel, then snack on more if it feels right. Listen to your body! Make smart dosing choices and munch wisely!