Cannabis Tacos Recipe: 6-Ingredient Infused Shrimp Tacos

Assembly

• Corn tortillas — 4–6 (not flour — corn holds together better with shrimp)
• 1 avocado — sliced or smashed
• Lime wedges — for finishing

The cannabis infusion lives entirely in the slaw dressing — 1 tablespoon of infused olive oil per batch. This is a smart approach for marijuana tacos: the slaw is mixed cold, so there’s no heat exposure after infusion. THC stays intact, and the dose per taco is consistent and predictable.

How to Make Weed Tacos: Step by Step

Step 1 — Make the Infused Slaw

Combine the pickled red cabbage, shredded carrots, green onions, and diced onion in a bowl. Add 2 tablespoons of lime juice, 1 tablespoon of infused olive oil, and the chopped cilantro. Season with salt and pepper, mix well, and refrigerate until you’re ready to assemble. The slaw can be made an hour ahead — it only gets better as it sits and the flavours come together. This is the core of the cannabis tacos recipe and where all the infusion lives.

Step 2 — Marinate the Shrimp

Add the shrimp to a bowl. Add garlic, olive oil, lime juice, cumin, cayenne, smoked paprika, oregano, salt, and pepper. Toss until the shrimp are evenly coated. Since these are pre-cooked shrimp, the marinade is purely about flavour — no raw protein concerns. Let them sit for 5–10 minutes while your pan heats up. For these infused shrimp tacos, the shrimp itself doesn’t need to be infused — the slaw handles dosing so you can cook the shrimp on high heat without worrying about cannabinoid degradation.

Step 3 — Heat the Tortillas

Use a dry or lightly oiled pan on high heat. Corn tortillas need direct heat to become pliable — skip this step and they’ll crack when you fold them. 30–60 seconds per side is enough. Stack them in paper towels to keep warm while you cook the shrimp. Don’t use flour tortillas for these weed tacos — corn holds up better under the weight of slaw and shrimp, and the flavour is much cleaner.

Step 4 — Cook the Shrimp

Heat a non-stick pan with a light coat of oil over medium-high. Add the marinated shrimp. Since they’re pre-cooked, they only need 2–3 minutes per side — just enough to get a little char and heat through. Don’t overcook or they go rubbery. Pull them when they’ve got a bit of colour and the edges curl slightly. This is the fastest part of the whole recipe.

Step 5 — Assemble and Serve

Lay out your warm corn tortillas. Add 5–6 shrimp per taco. Spoon on a generous amount of the infused red cabbage slaw. Add avocado slices or a smear of smashed avocado. Squeeze fresh lime over the top. That’s it — your cannabis tacos recipe is done. Fordee’s verdict: restaurant quality, easily worth $4–5 a taco at a high-end spot. And you made them at home with cannabis in them.

Dosing Your Weed Tacos

Dosing these marijuana tacos comes down to how strong your infused olive oil is. With a standard home infusion, 1 tablespoon of infused olive oil across a batch of 4–6 tacos puts roughly 5–15mg THC per taco depending on your potency — a reasonable social dose. If your oil is stronger, reduce the amount in the slaw or dilute with regular olive oil.

The cold-slaw infusion method is one of the better ways to control dosing in cannabis cooking. There’s no heat applied after the oil is added, which means no further decarboxylation and no THC loss. You also get consistent distribution — the slaw is mixed evenly, so each taco gets roughly the same amount. These are genuinely well-dosed infused shrimp tacos.

Start with one taco if you’re new to edibles. Give it 60–90 minutes before deciding to eat more. Edibles hit differently than smoking — slower onset, longer duration. If you know your tolerance and your oil potency, you can eat confidently. Knowing how to make weed tacos well means knowing your dose — don’t skip that step.

Tips for the Best Cannabis Tacos Recipe

• Pickle the cabbage ahead of time — Fordee’s pickled red cabbage recipe uses a vinegar brine and takes a day or two to fully develop. It’s worth the wait and keeps for weeks in the fridge.
• Don’t skip the lime — lime juice does two things: it brightens the slaw and helps the avocado not go brown if you prep it early.
• Use pre-cooked shrimp — it makes this recipe genuinely fast. Raw shrimp work too but add time and more attention at the pan.
• Infuse your oil cold or low — when making the infused olive oil, use low heat (160–180°F max) to avoid burning off cannabinoids. A sous vide works great for this.
• Double the slaw — it keeps well in the fridge for a few days and goes on everything. Leftover slaw on fish tacos, pulled pork, grilled chicken — all excellent.
• Taste before you serve — the shrimp marinade is forgiving but adjustable. A little more lime or cayenne after cooking can rescue an underseasoned batch.