Boiled hibiscus flowers have a chewy texture and they absorb the flavors of garlic and onion when sauteed with them.

Hibiscus flowers are used in Mexico to make a beverage called agua de jamaica. The flowers are usually discarded after brewing, but they can be used as a meat substitute. If you don’t live in Mexico, you may be able to find hibiscus in a supermarket or Mexican grocery, or you can order it on Amazon. These tacos got a hearty thumbs-up even from the non-vegans at my house in Cancún. Recommended side dishes are refried beans, Mexican Rice, avocado slices, and cold agua de jamaica. ¡Buen provecho!

• 1 c HIBISCUS FLOWERS, boiled and drained
• 1/2 c ONION, finely chopped
• 2 cloves GARLIC, peeled and chopped
• 1 Tbsp OIL
• SALT to taste
• 8 CORN TORTILLAS
• 1 c LETTUCE, finely chopped
• 1/2 c fresh CILANTRO, chopped
• SALSA to taste

1. Sautée ONION and GARLIC, PEELED AND CHOPPED in OIL until onions are soft and transparent
2. Add HIBISCUS FLOWERS and SALT to taste
3. Cook thoroughly over medium heat for 10-15 minutes, turning with spatula
4. Place hibiscus mixture on a fresh hot corn TORTILLA, add LETTUCE, chopped ONION, CILANTRO and SALSA

PREP 20 min

COOK 15 min, medium heat

MAKES 8-10 TACOS