These delicious Mexican vegan tacos (tacos de jamaica) are made with hibiscus flowers and are garnished with pineapple, onion, cilantro, and salsa verde with avocado.
Ingredients
- ounces dried hibiscus flowers: 8 piece
- olive oil: 1 Tbsp
- onion: 1 piece (chopped)
- garlic: 2 clove (minced)
- salt and freshly ground black pepper: (to taste)
- tomatillos, husks removed: 10 piece (fresh)
- avocado - peeled, pitted, and: 1 piece (diced)
- onion: 0.25 piece (chopped)
- serrano peppers: 2 piece
- clove garlic: 1 piece
- fresh cilantro: 2 Tbsp (chopped)
- salt: (to taste)
- corn tortillas: 18 piece
- slices fresh pineapple: 2 piece (chopped)
- onion: 1 piece (chopped)
- bunch cilantro: 0.5 piece (chopped)
- limes: 2 piece (cut into wedges)
Metric Conversion
Stages of cooking
-
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.
-
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.
-
Combine tomatillos, avocado, 1/4 onion, serrano peppers, 1 clove garlic, and 2 tablespoons cilantro; blend until smooth. Season salsa verde with salt.
-
Warm corn tortillas in a skillet. Divide hibiscus mixture amongst tortillas and top with pineapple, onion, and cilantro. Serve with salsa verde and lime.
