Tacos de Jamaica
10 tacos
Hibiscus flowers, known as flor de jamaica in Spanish, are used to create a meatless and flavorful taco filling. Tuck into tortillas and serve with your favorite toppings!
Ingredients
- 2 cups dried hibiscus flowers
- 10 tortillas (corn or flour)
- 1 large tomato (diced)
- 1 small onion (sliced)
- pinch ground cumin
- 2 Tablespoons olive oil
- salt and pepper (to taste)
For serving
- 1 avocado (diced)
- queso fresco (or your favorite cheese)
- heavy cream
Instructions
- Give a quick rinse to the hibiscus flowers and place them into a saucepan along with 3-4 cups of water.
- Bring to a boil and cook the flowers for 5 minutes or until nicely soft. Turn off the heat and allow the flowers to soak in hot water for at least 10 minutes.
- Once the hibiscus flowers are soft, remove them and place them in a strainer pressing down with a spoon to extract as much liquid as possible.
- Heat olive oil in a pan over medium heat. Add onion and cook for 1-2 minutes.
- Add tomatoes and chipotle en adobo peppers. Season with cumin, salt, and pepper. Cook for 2-3 minutes.
- Mix in hibiscus flowers and cook for 3-4 minutes or until everything is nicely flavored. Adjust seasonings to taste and turn off the heat.
- Warm your tortillas in a pan or comal. Place a tortilla flat on a plate and add some hibiscus mixture in the middle.
- Top with pico de gallo and diced avocado. Finish with a sprinkle of queso fresco.
Notes
- Don’t throw away the cooking water! Use it to make cocktails or teas.
- Hibiscus flowers have a strong tangy and tart flavor, that’s why I recommend toppings that balance that tanginess, such as heavy cream and avocado.
Nutrition Information
Serving: 1 taco w/o toppings | Calories: 88kcal | Carbohydrates: 13g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 247mg | Potassium: 111mg | Fiber: 2g | Sugar: 1g | Vitamin A: 292IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 0.4mg