TACOS DE JAMAICA (VEGAN HIBISCUS TACOS)

Tacos de Jamaica (Vegan Hibiscus Tacos) image

Provided by Chef Gaby Cervello

Time 2h32m

Yield 18

Number Of Ingredients 17

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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