Tacos de Jamaica (Vegan Hibiscus Tacos)

Name: Tacos de Jamaica (Vegan Hibiscus Tacos)
Prep time: 15 min
Cook time: 17 min
Total time: 152 min
Ingredients: 8 ounces dried hibiscus flowers; 1 tablespoon olive oil; 1 onion, chopped; 2 cloves garlic, minced; salt and freshly ground black pepper to taste; 10 fresh tomatillos, husks removed; 1 avocado - peeled, pitted, and diced; 0.25 onion, chopped; 2 serrano peppers; 1 clove garlic; 2 tablespoons chopped fresh cilantro; salt to taste; 18 corn tortillas; 2 slices fresh pineapple, chopped; 1 small onion, finely chopped; 0.5 bunch cilantro, chopped; 2 limes, cut into wedges

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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.

Recipe by Chef Gaby Cervello

Updated on September 20, 2022

close up view of Tacos de Jamaica (Vegan Hibiscus Tacos) serve with green sauce in a sauce cup and diced herbs

2

Prep Time:

15 mins

Cook Time:

17 mins

Additional Time:

2 hrs

Total Time:

2 hrs 32 mins

Servings:

18

Yield:

18 tortillas

Jump to Nutrition Facts

Ingredients

8 ounces dried hibiscus flowers
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
salt and freshly ground black pepper to taste

Salsa Verde:

10 fresh tomatillos, husks removed
1 avocado - peeled, pitted, and diced
¼ onion, chopped
2 serrano peppers
1 clove garlic
2 tablespoons chopped fresh cilantro
salt to taste
18 corn tortillas

Garnish:

2 slices fresh pineapple, chopped
1 small onion, finely chopped
½ bunch cilantro, chopped
2 limes, cut into wedges

Directions

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.

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 (per serving)

101	Calories
3g	Fat
17g	Carbs
2g	Protein

Nutrition Facts
Servings Per Recipe 18
Calories 101
% Daily Value *
Total Fat 3g	4%
Saturated Fat 1g	3%
Sodium 32mg	1%
Total Carbohydrate 17g	6%
Dietary Fiber 3g	11%
Total Sugars 2g
Protein 2g
Vitamin C 8mg	41%
Calcium 65mg	5%
Iron 2mg	11%
Potassium 154mg	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.