Looking for an infused food idea with a little spice? These tacos are the answer for a perfect summer snack with a kick of cannabis, featuring Potli's Infused Chili Oil.
Not only does Potli provide top quality cannabis infused food ingredients, they deliver recipes using their infused food products, to add culinary creativity to infused food creation and provide perfect pairings for their Olive Oil, Honey and Chili Oil.
The below recipe is provided by Potli, using Potli Chili Oil, available now at TWC.
*Infused Chili Oil amount can be customized per your specific THC desire or tolerance.
These cilantro lime tacos use 1 vial of Potli Chili Oil to bring flavor and a little bit of heat to your tacos. Feel free to substitute shrimp for another source of protein like chicken, tempeh, or even grilled veggies!
Ingredients:
3/4 cup medium sized shrimp, deveined
6 tortillas
2 limes
Cilantro for garnish
Marinade
2 tbsp olive oil
2 large garlic cloves, minced
1/2 tsp cumin
1/2 tsp paprika
1/2 tsp black pepper
1/4 tsp salt (or to taste)
Squeeze of lime juice
Cabbage slaw
1/2 cup shredded cabbage
1/2 cup red onion
1/2 tbsp of olive oil
Squeeze of lime juice
Salt to taste
Chili Cilantro-Lime Sauce
1/4 cup mayonnaise
1 vial of Potli Chili
1 garlic clove
2 tbsp chopped cilantro
Salt and pepper to taste
Directions:
In a bowl, mix together all the ingredients for marinade. Add shrimp and mix until coated. Leave in the fridge covered for a minimum of 20 minutes.
In a separate bowl, toss together slaw ingredients and set aside.
For sauce, mix together mayonnaise and sriracha until well incorporated. Stir in minced garlic and chopped garlic. Add salt and pepper to taste. If the sauce is a bit thick, add a few drops of water to thin it out.
Grill shrimp on medium-high heat for 3-4 minutes or until fully cooked through.
For assembly, add some slaw and shrimp to tortillas. Drizzle sauce, squeeze limes, and garnish with cilantro.