Hibiscus Tacos (Tacos de Flor de Jamaica)
These vibrant plant-based tacos are made with sautéed hibiscus flowers left over from making agua fresca. Tangy, savory, and easy to make—they're a delicious twist on taco night.
6 people
Calories: 278kcal
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
Store leftover hibiscus in the fridge or freezer.
Chop the flowers if whole for a better texture.
Be cautious of splattering when adding hibiscus to hot oil.
Nutrition
Serving: 2tacos | Calories: 278kcal | Carbohydrates: 37g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Sodium: 56mg | Potassium: 448mg | Fiber: 8g | Sugar: 6g | Vitamin A: 331IU | Vitamin C: 23mg | Calcium: 53mg | Iron: 8mg