Crispy Hibiscus Tacos

Name: Crispy Hibiscus Tacos
Cuisine: American
Ingredients: Onion; Garlic; Dried hibiscus flowers; Corn tortillas; Avocado; Carrot; Beet; Lettuce; 1/2 cup sour cream (about 120 ml); Black pepper; Salt

Viva la Pam @cook_8301884

This is a particularly delicious flavor—every time I make these, they're a hit! They're easy to make, very filling, and super affordable.

Viva la Pam @cook_8301884

This is a particularly delicious flavor—every time I make these, they're a hit! They're easy to make, very filling, and super affordable.

Saved

Ingredients

Onion
Garlic
Dried hibiscus flowers
Corn tortillas
Avocado
Carrot
Beet
Lettuce
1/2 cupsour cream (about 120 ml)
Black pepper
Salt

Saved

Steps

1

First, boil the dried hibiscus flowers to make a concentrate for a delicious drink. Drain and set aside the flowers, letting them cool. You can chop them if you like, but I usually leave them whole since they break apart easily.
2

Slice the onion into thin strips and mince the garlic to taste.
3

Make sure your skillet and oil are very hot before frying. Add the hibiscus flowers, onion, and garlic, then season with salt and pepper. Don't stir too much, as the flowers can break apart and the flavor changes. Let them fry for a bit, then flip them like pancakes. Lower the heat and let them cook until the onion is golden and the hibiscus is darker and crispy. Turn off the heat and let cool.
4

While the filling cools, prepare the salad: finely slice the lettuce and grate the beet and carrot. I like to add a little Italian dressing and mix it all together.
5

Once the hibiscus filling is cool, assemble the tacos. Heat a skillet with plenty of oil and fry the tacos until crispy.
6

Serve the tacos topped with the salad. I like to serve them with mashed potatoes. You can also add sour cream, avocado, and a good green salsa.