Hibiscus Flower Tacos
This hibiscus flower taco “meat” is a game-changer for anyone looking for new meat alternatives!
- 2 cups dried hibiscus flowers (140 g)
- 4 cups water (960 mL)
- 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
- 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.