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.

Gallery

Recipe Summary

prep:
15 mins
cook:
17 mins
additional:
2 hrs
total:
2 hrs 32 mins
Servings:
18
Yield:
18 tortillas
Advertisement

Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Salsa Verde:
Garnish:

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Cook's Notes:

You can use the liquid from soaking the hibiscus to make hibiscus agua fresca.

Watch the recipe video in Spanish on my blog: Gaby Cervello

Nutrition Facts

101 calories; protein 2.1g; carbohydrates 17.3g; fat 3.2g; sodium 31.5mg. Full Nutrition
Advertisement

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/29/2019
I used fresh Jamaica flowers this time because they were available at a local Mexican supermarket. The only change I made to the recipe other than soaking the flowers overnight after boiling was that I added chopped cilantro to the saute. So easy to keep vegan or add a crumble of cotija or some crema de avocado. I served this to a large group including Mexican nationals vegans and meat eaters and EVERYONE LOVED IT! So simple so perfect and stunningly delicious. Read More
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/29/2019
I used fresh Jamaica flowers this time because they were available at a local Mexican supermarket. The only change I made to the recipe other than soaking the flowers overnight after boiling was that I added chopped cilantro to the saute. So easy to keep vegan or add a crumble of cotija or some crema de avocado. I served this to a large group including Mexican nationals vegans and meat eaters and EVERYONE LOVED IT! So simple so perfect and stunningly delicious. Read More
Rating: 5 stars
11/07/2018
This is a really and tasty recipe! My only suggestion is to let the hibiscus soak the night before and then boil. This will allow it to have a softer texture. You can use the juice that extracted to make Jamaica water. Read More
Advertisement