Cannabis-Infused Charred Pineapple Chili-Lime Shrimp Tacos

Cannabis-Infused Charred Pineapple Chili-Lime Shrimp Tacos 🌮🔥🍍

Bright tropical pineapple, smoky charred shrimp, and citrus-forward cannabis chili-lime butter come together in these vibrant tacos. Sweet, spicy, and slightly smoky, this dish is built to highlight terpene synergy while delivering a balanced edible experience.

A Note on Dosing

This recipe makes 6 tacos (3 servings).

Using 1.5g of 15% THC flower:

~55mg THC total infused
~18mg per serving (2 tacos)

Alternative dosing:
• 1g flower → ~12mg per serving
• 0.75g flower → ~9mg per serving

Terpene Pairing & Strain Suggestion

Limonene – enhances citrus brightness
Terpinolene – complements pineapple and tropical aromatics
Myrcene – supports savory grilled shrimp flavors

Look for citrus-dominant terpene profiles for best pairing.

Step 1: Cannabis-Infused Chili-Lime Butter

Ingredients

1.5g cannabis flower
1 cup unsalted butter
Zest of 1 lime
½ tsp chili powder

Decarboxylation

1. Preheat oven to 225°F (107°C).
2. Grind cannabis evenly.
3. Spread on parchment lined tray.
4. Bake 35–40 minutes.
5. Cool completely.

Infusion

1. Melt butter over very low heat.
2. Add decarbed cannabis.
3. Keep temperature below 180°F.
4. Simmer 2 hours, stirring occasionally.
5. Strain through cheesecloth.

Stir in lime zest and chili powder.

Reserve 3 tablespoons for shrimp.

Step 2: Charred Pineapple Salsa

Ingredients

1 cup fresh pineapple chunks
½ red onion, diced
1 jalapeño, minced
Juice of 1 lime
¼ cup chopped cilantro
Pinch of salt

Method

1. Heat cast iron pan until very hot.
2. Add pineapple pieces dry.
3. Char 2–3 minutes per side.
4. Chop into smaller pieces.
5. Combine with onion, jalapeño, lime juice, cilantro, and salt.
6. Chill until ready to use.

Step 3: Chili-Lime Shrimp

Ingredients

1 lb large shrimp, peeled and deveined
3 tbsp cannabis chili-lime butter
½ tsp smoked paprika
½ tsp garlic powder
Salt to taste

Method

1. Heat skillet over medium-high heat.
2. Melt infused butter.
3. Add shrimp in single layer.
4. Season with paprika and garlic powder.
5. Cook 2 minutes per side until pink and lightly charred.

Step 4: Taco Assembly

Ingredients

6 small corn tortillas
1 cup shredded cabbage
Charred pineapple salsa
Cooked shrimp
Lime wedges

Method

1. Warm tortillas in dry skillet.
2. Add shredded cabbage layer.
3. Place shrimp on top.
4. Spoon pineapple salsa over shrimp.
5. Finish with squeeze of lime.

Serving & Dosing

2 tacos per serving

~18mg THC per serving

Label clearly:

CANNABIS INFUSED – 18MG THC PER SERVING

Wait 90 minutes before consuming more.