Instructions

Steep the hibiscus flowers in water for 30 minutes. Drain and save the tea for drinking. Pat the soaked flowers dry and set aside. In a large pan, saute the onions and stir in the cumin. Then add the hibiscus flowers and sliced peppers. Add salt to taste and cook until the flowers are slightly dry and crunchy. Fill your jicama wraps with the flower filling and top with avocados. Enjoy with hibiscus iced tea.

Sure, you’ve had hibiscus tea but have you tried hibiscus tacos? These magenta flowers make for a surprisingly meaty filling and are packed with vitamin C and antioxidants.

Wrap them in jicama wraps for a low-carb meal or go traditional with tortillas. Top with avocado for extra deliciousness and enjoy with hibiscus iced tea.

Hibiscus Jicama Tacos

Ingredients:

• ½ cup chopped white onion
• Oil for sauteing
• 1 ½ cups Anthony’s Goods Hibiscus Flowers (will make 2 cups after you’ve made tea)
• 2 jalapeno or serrano peppers, sliced
• Jicama wraps (or tortillas, if you prefer)
• Sliced avocados for topping
• 1 tsp cumin
• Salt to taste

Directions:

1. Steep the hibiscus flowers in water for 30 minutes. Drain and save the tea for drinking.
2. Pat the soaked flowers dry and set aside.
3. In a large pan, saute the onions and stir in the cumin. Then add the hibiscus flowers and sliced peppers. Add salt to taste and cook until the flowers are slightly dry and crunchy.
4. Fill your jicama wraps with the flower filling and top with avocados.
5. Enjoy with hibiscus iced tea.

Serves: 2-3 people

Prep time: 20 minutes

Total time: 50 minutes