Tacos de Jamaica (Vegan Hibiscus Tacos)

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These delicious Mexican vegan tacos (tacos de jamaica) are made with hibiscus flowers and are garnished with pineapple, onion, cilantro, and salsa verde with avocado.


  • 8 ounces dried hibiscus flowers
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • salt and freshly ground black pepper to taste
  • 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
  • 18 corn tortillas
  • 2 slices fresh pineapple, chopped
  • 1 small onion, finely chopped
  • ½ bunch cilantro, chopped
  • 2 limes, cut into wedges


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.

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.

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

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

Prep time: 15 mins / Cooking time: 17 mins / Total time: 2 hrs 32 mins

Serving: 18 / Yield: 18 tortillas

Calories: 101.2

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