Recipe adapted from Feasting at home and alecooks blogs.
After learning about the abundant health benefits of hibiscus, you may be looking for ways to start incorporating this super flower into your culinary adventures! Enter: The Hibiscus Taco. This is a concept that I have seen on menus in trendy areas of Mexico and have wanted to try. Now that I have, I wonder why I waited so long! The rehydrated hibiscus flowers mix with warm spices to create an interesting and delicious protein substitute. Top with cilantro, jalapeno, creamy avocado and fresh lime for a fun and special treat!
1 cup dried hibiscus flowers
4 cups water
1 tablespoons avocado oil
2 garlic cloves, minced
½ red onion, diced
½ teaspoon cumin
½ teaspoon chili powder
Sea salt to taste (optional)
1 avocado, sliced
Cilantro to garnish (optional)
1 jalapeno chopped (optional)
Squeezed lime to garnish
Cheese of choice (pepper jack, queso fresco or white cheddar all work well here)
4 tortillas of choice (gluten-free if desired!)
- Bring water to a boil in medium-sized pot. Add hibiscus flowers, cover and simmer for 5-7 minutes. Remove from heat and leave covered.
- Prepare garlic, onion, cilantro and jalapeno if using.
- Drain flowers with colander.
- Heat skillet over medium-high heat. Add the chopped onion and hibiscus, saute for 2-3 minutes. Lower heat to medium-low and add the garlic, cumin, chili powder and salt to taste.
- Warm tortillas either on the stovetop or wrapped in a towel in the microwave.
- Prepare tacos adding hibiscus mixture, avocado, cilantro and jalapeno if using, and top with cheese.