Hibiscus Flower Tacos

Mexican Sides & Mains

These Hibiscus Flower Tacos, or Flor de Jamaica Tacos, have such incredible flavor and are also great for your immune system! I love cooking with hibiscus flowers because they’re able to take on any flavor you choose to season them with and they have so many health benefits as well!

Hibiscus flowers were first discovered hundreds of years ago and hibiscus tea soon became a popular use of these beautiful plants. Hibiscus tea is commonly used and enjoyed for its many health benefits such as providing antioxidants, fighting inflammation, lowering blood pressure & cholesterol, promoting weight loss and supporting liver health. This tea is so delicious and simple to make that I make it almost weekly.

I actually created this taco recipe as a way to reduce waste when making hibiscus tea. Once you steep the hibiscus flowers in water for the tea, you can strain them out and then use them in this recipe! I try my best to create recipes that promote no-waste, and this hibiscus flower tacos recipe not only reduces waste but also tastes SO good! I hope you try making the hibiscus tea and these Hibiscus Flower Tacos!








Serves 2

  • 1 cup Jamaica (dried hibiscus flowers)
  • 2 cup vegetable broth 
  • 4 tbsp extra virgin olive oil
  • 1 small white onion
  • 3 cloves garlic 
  • 6 Corn tortillas  *flour tortillas can work too*
  • 1-2 avocados 
  • 1/4 onion, diced small (for garnish)
  • 1/4 bunch cilantro, finely chopped (for garnish)
  • 2 limes 

For the salsa

  • 3 Roma tomatoes (or about 1/2 lb)
  • 2 guajillo chilies 
  • 1 serrano 
  • 1/4 white onion
  • 2 cloves garlic 
  • 1/4 cup roasted peanuts 
  • 1/2 cup vegetable broth 
  • Pinch of salt


  • Blender or food processor
  • Large pan
  • Pitcher or large jar




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You can also go ahead and send me an email at fuelednaturally@gmail.com.

  1. Steep Jamaica in 4-5 cups of hot water for about 20 minutes.
  2. Meanwhile prepare salsa. Remove the tops of the guajillo chilies and open the chili to remove the seeds and veins. On a dry skillet or cast iron roast whole tomatoes & Serranos for 3-4 minutes flipping half ways through. Add the guajillos and roast on pan for 5-8 seconds on each side. 
  3. Add the roasted ingredients into your blender along with 2 cloves of garlic, 1/4 piece of onion, 1/2 cup broth and 1/4 cup roasted peanuts. Hold off on adding salt if your peanuts are salted. Blend until smooth then taste and add a pinch of salt if needed.
  4. Strain the Jamaica into another pitcher and add sugar to your liking or keep unsweetened & enjoy your Agua de Jamaica ;)
  5. Grab the flowers and add them to a pot and cover with 2 cups broth and let it boil for 15 minutes or until most of the broth has evaporated. 
  6. Strain the flowers in the sink and rinse them with cold water then place them in a nut milk bag or in the center of a clean , thin, dish towel. 
  7. Squeeze the excess liquid out then place the flowers on a cutting board and using a sharp knife, carefully chop as fine as you can get it!
  8. Thinly slice a whole white onion and mince 2-3 cloves of garlic. 
  9. To a pan over medium heat, add 3-4 tbsp of olive oil. Once hot add in the onion and cook for 2 minutes then add in the garlic and the hibiscus flower and cook for 4-5 minutes, season with a pinch of salt & pepper, then pour in enough of the blended salsa to cover the hibiscus. Cook for 6-7 minutes.
  10. Heat up tortillas, finely chop onion and cilantro for garnish and mash avocado with the juice of lime & salt and pepper. 
  11. Assemble your tacos and enjoy! 


Come hang out on Instagram and ask me all your questions.

You can also go ahead and send me an email at feel free to email me at fuelednaturally@gmail.com.