About this recipe
Tacos are a beloved dish worldwide for their versatility and endless flavor possibilities. But have you ever tried hibiscus flower tacos? This delicious and colorful plant-based option is perfect for spicing up their taco game while adding a unique twist to their meals.
In this post, we’ll explore hibiscus’s origins and nutritional benefits and show you how to make mouthwatering hibiscus flower tacos that will impress your taste buds and guests.
INGREDIENTS TO MAKE JAMAICA FLOWER TACOS
- Vegetable Oil
- Onion
- Jamaica- hibiscus flower, hydrated and chopped.
- Jalapeño or serrano chili. The jalapeño pepper is less spicy than the serrano pepper.
- Salt
Ingredients for the tacos
- Corn tortillas
- Squeeze a lime, lemon, or another citrus.
- Avocados or guacamole
- Salsa verde or creamy jalapeño salsa verde
HOW TO PREPARE the hibiscus tacos flowers?
First, prepare the hibiscus agua fresca as usual by boiling the jamaica flowers in water. Then, strain the hibiscus tea and rinse the flowers, drain them, and pat dry if necessary.
Add the oil and chopped onion to brown in a frying pan and let it slightly brown. Meanwhile, chop the Jamaica blossoms or put them in the food processor. This step is essential, especially if the hibiscus flower is whole, it will give us a better bite.
Add them and a jalapeño or serrano pepper to the pan when the chopped onion is golden brown. I cut them in large pieces so my kids or guests that don’t eat as much chile as I do can take them out.
When the flower blossoms feel dry and are starting to brown, it means that it is done, put a little salt in it, and that’s it. Your jamaica is ready to start making the tacos.
Important tip
Be careful not to burn yourself when adding the hibiscus flower to the pan with oil, as drops of hot oil can fly around when something wet is added.
To prevent burning, pat dry the hibiscus with paper towels or heat it with a tablespoon of oil.
What are flor de jamaica flowers?
Hibiscus and flor de jamaica are similar; in Spanish, Jamaica is pronounced ha-MY-kuh. Dried jamaica or dried hibiscus flowers infuse the liquid with vivid red color and tarty, cranberry-like, flowery flavor (like red zinger tea) when boiled or soaked for several hours.
Hibiscus is also known as Roselle, and it comes from the Hibiscus sabdariffa plant, originally linked to West Africa.
Now it is trendy worldwide: in Egypt, Latin America, the Caribbean, and Thailand, for example.
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
Equipment
- Frying pan
Ingredients
- 1 tablespoon neutral tasting oil
- ½ cup chopped white onion
- 2 cups hibiscus flowers after tea or agua fresca has been made with them
- 1 jalapeño or serrano pepper whole or chopped
- sal al gusto
For the tacos
Instructions
- First, prepare the hibiscus agua fresca as usual by boiling the jamaica flowers in water. Then, strain the hibiscus tea and rinse the flowers, drain them, and pat dry if necessary.
- Add the chopped hibiscus flowers and the jalapeño or serrano pepper when the onion starts to brown.
- Leave on the pan until the hibiscus flowers are dry and crunchy on the edges.
- To prepare the tacos add a slice of avocado or a tablespoon of guacamole to a corn tortilla and one or two tablespoons of hibiscus.
Notes
- When you make hibiscus flower water, you can store the flower in the refrigerator or freezer in containers or freezer bags. How to make hibiscus agua fresca.
- The “recipe” calls for finely chopped onion because we want only the flavor and do not want to feel the big pieces in each bite.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Agua de jamaica, hibiscus flower
We Mexicans are used to drinking hibiscus tea all day long. Agua de jamaica is one of the agua frescas you will find almost everywhere in Mexico. You can make it by Some other popular aguas frescas are: horchata, agua de limón, naranjada and agua de fresa.
Mi enfoque está en recetas que reúnen a las personas alrededor de la mesa, haciendo de cada comida un momento sencillo, delicioso y significativo. También soy autora de Yo Cocino Latino, y mis recetas han sido destacadas en varias revistas y publicaciones en línea.
¡Sígueme en mis redes sociales para inspiración diaria, tips y recetas deliciosas! Y si alguna vez pruebas una de mis recetas — o tienes una receta familiar favorita — ¡me encantaría saberlo! Mándame un DM en Instagram y hablemos de comida. 🍽️✨
- Easy Summer white Sangria (No Sugar Added!) - April 20, 2025
- Mexican Stuffed Sweet Potatoes with Salsa Verde Lentils - April 20, 2025
- Mexican Drowned tostada, tostada sinaloense - April 18, 2025