Name: Tacos de Jamaica (Vegan Hibiscus Tacos)
Prep time: 15 min
Cook time: 15 min
Yield: 18
Ingredients: Dried hibiscus flowers - 8 ounces; Olive oil - 1 tablespoon; Onion, chopped - 1; Garlic, minced - 2 cloves; Salt and freshly ground black pepper to taste - 2 cloves; Fresh tomatillos, husks removed - 10; Avocado - peeled, pitted, and diced - 1; Onion, chopped - ¼; Serrano peppers - 2; Garlic - 1 clove; Chopped fresh cilantro - 2 tablespoons; Salt to taste - 2 tablespoons; Corn tortillas - 18; Fresh pineapple, chopped - 2 slices; Onion, finely chopped - 1 small; Cilantro, chopped - ½ bunch; Limes, cut into wedges - 2

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Tacos de Jamaica (Vegan Hibiscus Tacos)

1. Dried hibiscus flowers - 8 ounces

2. Olive oil - 1 tablespoon

3. Onion, chopped - 1

4. Garlic, minced - 2 cloves

5. Salt and freshly ground black pepper to taste - 2 cloves

6. Fresh tomatillos, husks removed - 10

7. Avocado - peeled, pitted, and diced - 1

8. Onion, chopped - ¼

9. Serrano peppers - 2

10. Garlic - 1 clove

11. Chopped fresh cilantro - 2 tablespoons

12. Salt to taste - 2 tablespoons

13. Corn tortillas - 18

14. Fresh pineapple, chopped - 2 slices

15. Onion, finely chopped - 1 small

16. Cilantro, chopped - ½ bunch

17. Limes, cut into wedges - 2

How to cook deliciously - Tacos de Jamaica (Vegan Hibiscus Tacos)

1. Stage

Rinse hibiscus very well to make sure all dust is removed. Place clean hibiscus in a pot over medium heat, cover with water, and boil for 10 minutes. Remove hibiscus from heat and allow to steep for at least 2 hours, until hibiscus is very soft. Drain well.

2. Stage

Heat oil in a large skillet over medium heat and cook 1 onion and 2 cloves garlic until soft and translucent, about 2 minutes. Stir in drained hibiscus and season with salt and pepper. Cook for 5 minutes, stirring constantly, until hibiscus turns a deep red color.

3. Stage

Combine tomatillos, avocado, 1/4 onion, serrano peppers, 1 clove garlic, and 2 tablespoons cilantro; blend until smooth. Season salsa verde with salt.

4. Stage

Warm corn tortillas in a skillet. Divide hibiscus mixture amongst tortillas and top with pineapple, onion, and cilantro. Serve with salsa verde and lime.