These Vegan Tacos Are Stuffed With Hibiscus Flowers
This vegan Mexican recipe features avocado and caramelized onion | image/The Vegetarian Blog

What better way to celebrate Mexican spirit than with a Taco de Jamaica recipe! Who in their right mind would not love Mexican tacos?

This is a special taco recipe because it is made with edible flowers– Hibiscus or Jamaica (in Spanish).

Jamaica is a very popular chilled tea that is drunk throughout Mexico as an Agua Fresca, a natural chilled beverage.

It is very easy to find hibiscus dried flowers in any Mexican grocery store and in this recipe, you get tacos and an agua fresca of Jamaica!

There is something very exotic about eating beautiful flowers, and somehow this lovely concept of edible flowers brings a feeling of delicacy and romance to a plate.

The hibiscus flower has a natural tartness property, so I combine it with the creaminess of avocados and sweetness of caramelized onions to create this ambrosial and tropical taco!

Looking for more recipes like this? This Vegan Mexican Pozole Rápido recipe comes with hominy and pinto beans. You can spruce up the dish further by adding radishes, lemon wedges, Pico de Gallo, and cashew cream. The recipe includes enchilada sauce but you can also make your own using Guajillo, California, and Nuevo chiles (any red dry ones are great). Just boil them in water and blend to a smooth consistency.

You might also like this Mexican potato nachos recipe. It’s gluten-free and makes for a great weeknight dinner, but can also be brought to parties and potlucks. The recipe includes Russet potatoes, black beans, quinoa, and spices like cumin and paprika. The dish is served with guacamole and Pico de Gallo.

Hungry for more? Dig into this sweet potato Mexicana pizza. Unsure about sweet potato as a base? Don’t be. You’ll love how well it works as a dough replacement. Top this plant-powered pizza with avocado, red onion, vegan cheese, bell peppers, tomato salsa, jalapeños, corn, and nutritional yeast.

This recipe was republished with permission from The Vegetarian Blog.