Tacos de Jamaica (Vegan Hibiscus Tacos)

Ingredients

• 8 ounces dried hibiscus flowers

• 1 tablespoon olive oil

• 1 onion, chopped

• 2 cloves garlic, minced

• salt and freshly ground black pepper to taste

Salsa Verde:

• 10 fresh tomatillos, husks removed

• 1 avocado - peeled, pitted, and diced

• ¼ onion, chopped 2 serrano peppers

• 1 clove garlic

• 2 tablespoons chopped fresh cilantro salt to taste

Wrapper:

• 18 corn tortillas

Garnish:

• 2 slices fresh pineapple, chopped

• 1 small onion, finely chopped

• ½ bunch cilantro, chopped

• 2 limes, cut into wedges

Directions

1. Rinse hibiscus very well to make sure all dust is removed. Place clean hibiscus in a pot over medium heat, cover with water, and boil for 10 minutes. Remove hibiscus from heat and allow to steep for at least 2 hours, until hibiscus is very soft. Drain well.

2. Heat oil in a large skillet over medium heat and cook 1 onion and 2 cloves garlic until soft and translucent, about 2 minutes. Stir in drained hibiscus and season with salt and pepper. Cook for 5 minutes, stirring constantly, until hibiscus turns a deep red color.

3. Combine tomatillos, avocado, 1/4 onion, serrano peppers, 1 clove garlic, and 2 tablespoons cilantro; blend until smooth. Season salsa verde with salt.

4. Warm corn tortillas in a skillet. Divide hibiscus mixture amongst tortillas and top with pineapple, onion, and cilantro. Serve with salsa verde and lime.