Hibiscus Flower Tacos Recipe By Tasty

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HIBISCUS FLOWER TACOS RECIPE BY TASTY



Hibiscus Flower Tacos Recipe by Tasty image

This hibiscus flower taco "meat" is a game changer for anyone looking for new meat alternatives. The texture is tender and chewy, similar to meat, and it takes on any flavor that you decide to pair it with. Get creative and have fun!

Provided by Merle O'Neal

Categories     Lunch

Time 2h20m

Yield 6 tacos

Number Of Ingredients 15

2 cups dried hibiscus flowers
4 cups water
2 tablespoons olive oil
½ medium red onion, diced
3 cloves garlic, minced
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon black pepper
1 teaspoon smoked paprika
½ teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon kosher salt
½ teaspoon red pepper flakes
tortilla, for serving
topping of your choice, for serving

Steps:

  • Rinse the dried hibiscus flowers under running water for 2-3 minutes, until the water turns from deep magenta to light pink.
  • In a medium saucepan, bring the water to a boil. Boil the drained hibiscus for 10 minutes, until tender. Remove the pot from the heat, cover, and let stand for 2 hours.
  • Drain the hibiscus well. Reserve the water for hibiscus tea or to use smoothies, or discard.
  • Heat the olive oil in a large skillet over medium heat. When the oil is shimmering, add the red onion and sauté for 2 minutes, until translucent. Add the garlic and sauté for 2 minutes more, until fragrant. Add the hibiscus, onion powder, garlic powder, black pepper, paprika, cumin, dried oregano, salt, and red pepper flakes. Stir until the flavors have melded, about 5 minutes.
  • Serve the hibiscus "meat" in tortillas with your toppings of choice.
  • Enjoy!

Nutrition Facts : Calories 51 calories, Carbohydrate 2 grams, Fat 4 grams, Fiber 0 grams, Protein 0 grams, Sugar 0 grams

TACOS DE JAMAICA (VEGAN HIBISCUS TACOS)



Tacos de Jamaica (Vegan Hibiscus Tacos) image

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.

Provided by Chef Gaby Cervello

Categories     Bread     Quick Bread Recipes     Tortilla Recipes

Time 2h32m

Yield 18

Number Of Ingredients 17

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
¼ 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
½ bunch cilantro, chopped
2 limes, cut into wedges

Steps:

  • 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.

Nutrition Facts : Calories 101.2 calories, Carbohydrate 17.3 g, Fat 3.2 g, Fiber 3 g, Protein 2.1 g, SaturatedFat 0.5 g, Sodium 31.5 mg, Sugar 1.8 g

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  • Rinse the dried hibiscus flowers under running water for 2–3 minutes, until the water turns from deep magenta to light pink.
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