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My review
Tacos de Jamaica (Vegan Hibiscus Tacos)
14
Chef Gaby Cervello
"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."
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Ingredients
2 h 32 m servings 95Original recipe yields 18 servings (18 tortillas)
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Directions
{{model.addEditText}} Print- 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.
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Footnotes
- 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
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11/7/2018
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 extracte...