These vibrant plant-based tacos are made with sautéed hibiscus flowers left over from making agua fresca. Tangy, savory, and easy to make—they're a delicious twist on taco night.
10 minutosmin
20 minutosmin
if you make at the moment the tea1 horah
30 minutosmin
6people
Calories: 278kcal
Ingredientes
For the filling:
1tablespoonneutral oil
½cupfinely chopped white onion
2cupscooked hibiscus flowersfrom tea or agua fresca
Prepare hibiscus tea, strain, and save the flowers. Rinse, drain, and pat dry.
In a skillet, heat oil over medium heat. Add onion and cook until golden.
Stir in hibiscus flowers and chile. Sauté until the flowers dry out and start to crisp, 10–15 minutes. Season with salt.
Serve in warm tortillas with avocado or guacamole and salsa of your choice.
Notas
Store leftover hibiscus in the fridge or freezer.Chop the flowers if whole for a better texture.Be cautious of splattering when adding hibiscus to hot oil.