Spicy Cannabutter Chicken Tacos for Cinco de Mayo

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Welcome to our festive feast feature where we're spicing up this Cinco de Mayo with a sensational recipe that highlights the versatility and rich flavor of Big Pete's Cannabutter. Dive into the world of cannabutter recipes with our mouth-watering Spicy Cannabutter Chicken Tacos, perfectly dosed for both flavor and effect. Whether you're a seasoned chef in the kitchen or exploring cannabutter recipes for the first time, this dish promises a delightful balance of spice, freshness, and the unique benefits of Big Pete's Cannabutter. Crafted for those who appreciate the finer culinary cannabis experiences, this recipe is an exciting way to bring a twist to your Cinco de Mayo celebrations. Join us as we guide you through each step, ensuring a memorable and deliciously infused meal.

Spicy Cannabutter Chicken Tacos Recipe:

Ingredients:

  • For the Chicken:

    • 1.5 lbs chicken breast, thinly sliced
    • 1 tablespoon olive oil
    • 2 garlic cloves, minced
    • 1 teaspoon chili powder
    • 1 teaspoon cumin
    • Salt and pepper to taste

  • For the Cannabutter Lime Sauce:

    • 1 tablespoon Big Pete's Cannabutter (1/4 teaspoon per serving for 4 servings, adjust if making 5 or 6 servings accordingly)
    • Juice of 1 lime
    • 2 tablespoons honey
    • 1 clove garlic, minced
    • Salt to taste

  • For the Tacos:

    • 8-12 small corn tortillas (depending on if you're making 4, 5, or 6 servings)
    • 2 avocados, sliced
    • 1/2 red onion, thinly sliced
    • 1/4 cup fresh cilantro, chopped
    • 1 lime, cut into wedges for serving

Instructions:

  1. Prepare the Chicken:

    • In a large skillet, heat the olive oil over medium heat. Add the chicken, minced garlic, chili powder, cumin, salt, and pepper. Cook until the chicken is thoroughly cooked and slightly browned, about 6-8 minutes. Remove from heat and set aside.

  2. Make the Cannabutter Lime Sauce:

    • In a small saucepan over low heat, gently melt Big Pete's Cannabutter. Stir in the lime juice, honey, minced garlic, and a pinch of salt. Cook for 2-3 minutes, stirring constantly, until well combined. Remove from heat.

  3. Assemble the Tacos:

    • Warm the tortillas on a skillet or directly over a gas flame for a few seconds on each side.
    • To assemble, place a generous amount of the cooked chicken onto each tortilla. Drizzle with the cannabutter lime sauce. Top with avocado slices, red onion, and cilantro.

  4. Serve:

    • Serve immediately with lime wedges on the side for squeezing over the tacos.