Hibiscus Jicama Tacos
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
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.