About this recipe
These hibiscus tacos are a fun, delicious way to enjoy the flor de jamaica you usually use for agua fresca. Instead of tossing the rehydrated flowers, sauté them with onion and chile, and use them as a savory, slightly tangy taco filling. It’s a zero-waste, plant-based, flavor-packed recipe that brings Mexican flavors to life in a vibrant new way.
Why you’ll love this recipe
- One ingredient, two uses: Make agua de jamaica, then reuse the flowers for tacos!
- Healthy + plant-based: Full of fiber, low-calorie, and naturally vegan.
- Flavor bomb: The tartness of hibiscus pairs beautifully with creamy avocado and spicy chile.
- Quick and easy: 30 minutes from start to finish (plus tea time if you’re making agua fresca).
- Perfect for taco night: Your family and friends won’t believe these are made with a flower!
Ingredient Notes
- Hibiscus flowers (flor de jamaica): Pat them dry before cooking to avoid oil splatter.
- Onion
- Chili: Use serrano for a spicy kick or jalapeño for milder heat. Add it whole or sliced for easy removal.
- Corn tortillas
- Avocado or guacamole
How to Make Hibiscus Tacos
- Boil the hibiscus
- Prep the flowers
- Sauté the onion
- Cook the hibiscus
- Assemble the tacos: Fill warm corn tortillas with a scoop of hibiscus, avocado slices or guacamole, and your favorite salsa.
Home-cook tips
- Store it: Cooked hibiscus can be stored in the fridge for up to four days, or it can be frozen for quick weeknight dinners.
- Watch the oil: Wet flowers can splatter—pat them dry and add them carefully to the hot pan.
- Double batch? Make extra hibiscus and use leftovers in quesadillas, grain bowls, or enchiladas.
- Want to skip spice? Omit the chile or use just a sliver for a milder version.
Other ways to eat hibiscus
- You can eat it on top of brown rice, quesadillas, or even hummus
- Serve it over crispy potato tacos or sopes
- Or drink it as a tea or agua fresca
FREQUENTLY asked questions
Hibiscus Tacos (Tacos de Flor de Jamaica)
Equipment
- Frying pan
Ingredients
For the filling:
- 1 tablespoon neutral oil
- ½ cup finely chopped white onion
- 2 cups cooked hibiscus flowers from tea or agua fresca
- 1 jalapeño or serrano chile whole or chopped
- Salt to taste
For serving:
- 12 corn tortillas
- 2 ripe avocados or guacamole
Instructions
- Prepare hibiscus tea, strain, and save the flowers. Rinse, drain, and pat dry.
- In a skillet, heat oil over medium heat. Add onion and cook until golden.
- Stir in hibiscus flowers and chile. Sauté until the flowers dry out and start to crisp, 10–15 minutes. Season with salt.
- Serve in warm tortillas with avocado or guacamole and salsa of your choice.
Notes
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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