What better way to celebrate Mexican spirit than with a Taco de Jamaica recipe! Who in their right mind would not love Mexican tacos?
This is a special taco recipe because it is made with edible flowers– Hibiscus or Jamaica (in Spanish).
Jamaica is a very popular chilled tea that is drunk throughout Mexico as an Agua Fresca, a natural chilled beverage.
It is very easy to find hibiscus dried flowers in any Mexican grocery store and in this recipe, you get tacos and an agua fresca of Jamaica!
There is something very exotic about eating beautiful flowers, and somehow this lovely concept of edible flowers brings a feeling of delicacy and romance to a plate.
The hibiscus flower has a natural tartness property, so I combine it with the creaminess of avocados and sweetness of caramelized onions to create this ambrosial and tropical taco!
This vegan recipe includes edible flowers | The Vegetarian Blog
- 1 tbsp coconut oil (or your favorite oil)
- 1 cup Dried Mexican Flores de Jamaica (hibiscus flowers)
- 5 cups water
- 4 onions, julienned
- 1/2 cup cilantro, chopped
- 1 orange, cut in wedge
- 1/2 Agave or Sugar
- 8 corn tortillas
- 1 tsp salt or to your taste
- toppings of your choice: Cashew Cream, Salsa, Guacamole
- Heat water in a medium saucepan, when water is boiling add flowers, boil for 5 minutes, and turn off.
- Cover for another 2 minutes to steep. This will help bring out the concentrate flavor of the hibiscus flowers.
- You can make awesome tea or Agua de Jamaica which is a popular sweet iced tea in Mexico.
- Place a colander over a pitcher and drain your tea.
- You can add sugar and water to your taste for a nice hibiscus cooler.
- I like my tea strong so I add about 1 cup of water to the concentrate, but you can add up to 3-4 cups of extra water to your pitcher, depending on your liking.
- Okay so now that we have our leftover flowers, rinse them under running water very well as they tend to trap a lot of soil. I usually taste one just to make sure its not grainy.
- Heat up your oil in a frying pan at medium high.
- Add onions and stir occasionally until they have a golden brown color and have shrunk in size. Add the rinsed hibiscus flowers and cook them for 8 minutes. Stir occasionally to avoid the sugars burning in the bottom.
- When they are cooked to your liking, add the sugar or agave, squeeze the orange juice in the flowers, add cilantro, and season with salt.
- Cook your corn tortillas in a pan or directly on the stove fire, and fill with your hibiscus flowers and favorite toppings.
- You can serve it with my Salsa Roja made from Guajillo Chiles, sliced cabbage and def a cashew cream topped with guacamole.
You could also add beans, nopales (Mexican cactus), mushrooms, roasted chopped pecans, lettuce, and cabbage to this recipe.
Looking for more recipes like this? This Vegan Mexican Pozole Rápido recipe comes with hominy and pinto beans. You can spruce up the dish further by adding radishes, lemon wedges, Pico de Gallo, and cashew cream. The recipe includes enchilada sauce but you can also make your own using Guajillo, California, and Nuevo chiles (any red dry ones are great). Just boil them in water and blend to a smooth consistency.
You might also like this Mexican potato nachos recipe. It’s gluten-free and makes for a great weeknight dinner, but can also be brought to parties and potlucks. The recipe includes Russet potatoes, black beans, quinoa, and spices like cumin and paprika. The dish is served with guacamole and Pico de Gallo.
Hungry for more? Dig into this sweet potato Mexicana pizza. Unsure about sweet potato as a base? Don’t be. You’ll love how well it works as a dough replacement. Top this plant-powered pizza with avocado, red onion, vegan cheese, bell peppers, tomato salsa, jalapeños, corn, and nutritional yeast.
This recipe was republished with permission from The Vegetarian Blog.