Tacos de Jamaica (Vegan Hibiscus Tacos) recipe
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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 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
Nutrition Info
- 101.2 caloriescarbohydrate: 17.3 gcholesterol: : -fat: 3.2 gfiber: 3 gprotein: 2.1 gsaturatedFat: 0.5 gservingSize: -sodium: 31.5 mgsugar: 1.8 gtransFat: : -unsaturatedFat: : -
Directions Tacos de Jamaica (Vegan Hibiscus Tacos)
Directions
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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.