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Tacos de Jamaica (Vegan Hibiscus Tacos)

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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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2 h 32 m servings 95 cals
Original recipe yields 18 servings (18 tortillas)

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  1. 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.
  2. 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.
  3. Combine tomatillos, avocado, 1/4 onion, serrano peppers, 1 clove garlic, and 2 tablespoons cilantro; blend until smooth. Season salsa verde with salt.
  4. 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: 95 calories; 3.2 g fat; 16.1 g carbohydrates; 2.1 g protein; 0 mg cholesterol; 32 mg sodium. Full nutrition

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