For a spicier salsa verde, leave the seeds in one or both of the serrano peppers. If you don't have fresh pineapple, canned pineapple tidbits, drained well, can be used as a substitute. These tacos are best served immediately, but the hibiscus mixture can be made ahead of time and reheated.
Tacos de Jamaica (Vegan Hibiscus Tacos)
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PREP TIME15 mins
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COOK TIME17 mins
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TOTAL TIME2 hrs 32 mins
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SERVING18 People
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VIEWS10
Embark on a culinary adventure with these vibrant and flavorful Tacos de Jamaica! Tender hibiscus flowers, simmered to perfection, offer a unique tangy and slightly floral taste, perfectly balanced by sweet pineapple, crisp onion, and a zesty avocado salsa verde. A truly unforgettable vegan experience!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate17 g
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Fiber3 g
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Protein2 g
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Saturated Fat1 g
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Sodium32 mg
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Sugar2 g
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Fat3 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
10 mins
Rehydrate the Hibiscus: Thoroughly rinse the dried hibiscus flowers under cold water to remove any dust or debris. Place the cleaned hibiscus in a medium pot, cover with fresh water, and bring to a boil over medium heat. Reduce heat and simmer for 10 minutes. (Time: 10 minutes)
02
Step
2 hrs
Steep and Drain: Remove the pot from the heat and let the hibiscus steep in the hot water for at least 2 hours, or until the flowers are very soft and pliable. Drain the hibiscus well, pressing out any excess liquid. (Time: 120 minutes steeping)
03
Step
5 mins
Sauté the Hibiscus: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic and sauté until softened and translucent, about 5 minutes. (Time: 5 minutes)
04
Step
7 mins
Season and Cook: Stir in the drained hibiscus flowers and season with salt and pepper to taste. Cook, stirring frequently, for about 5-7 minutes, or until the hibiscus turns a deep, rich red color and the flavors have melded. (Time: 7 minutes)
05
Step
5 mins
Prepare the Salsa Verde: Combine the tomatillos, avocado, quartered onion, serrano peppers, garlic clove, and cilantro in a blender or food processor. Blend until smooth. Season the salsa verde with salt to taste. (Time: 5 minutes)
06
Step
5 mins
Warm the Tortillas: Warm the corn tortillas in a dry skillet or on a comal over medium heat until pliable and slightly charred, about 30 seconds per side. (Time: 5 minutes)
07
Step
5 mins
Assemble the Tacos: Divide the hibiscus mixture evenly among the warm corn tortillas. Top with chopped pineapple, red onion, and fresh cilantro. (Time: 5 minutes)
08
StepServe: Serve the tacos immediately with a generous dollop of salsa verde and a wedge of lime for squeezing.
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Mackenzie Dickens
Jul 1, 2025These are the best vegan tacos I've ever had!
Dale Borer
Jun 30, 2025I was skeptical about hibiscus in tacos, but these are surprisingly good!
Litzy Cormier
Jun 29, 2025The hibiscus was a little bitter, so I added a touch of agave syrup while sauteing. It helped balance the flavor.
Aniyah Gislason
Jun 27, 2025These tacos are amazing! The hibiscus has such a unique flavor.
Eric Kirlin
Jun 27, 2025Next time, I'm going to try adding some roasted sweet potatoes to the filling.
Julius Miller
Jun 25, 2025The pineapple adds a perfect touch of sweetness.
Francesca Pfannerstill
Jun 21, 2025My family loved these, even the meat-eaters!
Vidal West
Jun 17, 2025The salsa verde is so creamy and delicious. I could eat it with a spoon!
Paolo Hirthe
Jun 16, 2025This recipe is a keeper! Thank you for sharing.
Kellen Lockman
Jun 15, 2025Be careful with the serrano peppers! They can be quite spicy.