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86% would make again

Hibiscus Flower Tacos

This hibiscus flower taco “meat” is a game changer for anyone looking for new meat alternatives. The texture is tender and chewy, similar to meat, and it takes on any flavor that you decide to pair it with. Get creative and have fun!

Merle O'Neal
Tasty Team
Total Time

2 hr 20 min

2 hr 20 min

Prep Time

2 hr

2 hr

Cook Time

20 minutes

20 min

Total Time

2 hr 20 min

2 hr 20 min

Prep Time

2 hr

2 hr

Cook Time

20 minutes

20 min

Ingredients

for 6 tacos

  • 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

Nutrition Info

  • Calories 51
  • Fat 4g
  • Carbs 2g
  • Fiber 0g
  • Sugar 0g
  • Protein 0g

Estimated values based on one serving size.

Preparation

  1. Rinse the dried hibiscus flowers under running water for 2–3 minutes, until the water turns from deep magenta to light pink.
  2. 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.
  3. Drain the hibiscus well. Reserve the water for hibiscus tea or to use smoothies, or discard.
  4. 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.
  5. Serve the hibiscus “meat” in tortillas with your toppings of choice.
  6. Enjoy!

Ingredients

for 6 tacos

  • 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

Nutrition Info

  • Calories 51
  • Fat 4g
  • Carbs 2g
  • Fiber 0g
  • Sugar 0g
  • Protein 0g

Estimated values based on one serving size.

Preparation

  1. Rinse the dried hibiscus flowers under running water for 2–3 minutes, until the water turns from deep magenta to light pink.
  2. 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.
  3. Drain the hibiscus well. Reserve the water for hibiscus tea or to use smoothies, or discard.
  4. 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.
  5. Serve the hibiscus “meat” in tortillas with your toppings of choice.
  6. Enjoy!

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