Tacos de Jamaica (Vegan Hibiscus Tacos) Recipe

Place the dried hibiscus petals in a bowl and cover with boiling water. Let soak for 10 minutes, then drain and rinse well.

In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic and sauté until soft and fragrant.

Add the rehydrated hibiscus petals to the skillet and stir well. Cook for about 5 minutes, until the petals have softened.

Stir in the cumin, chili powder, smoked paprika, and dried oregano. Cook for another 2 minutes to toast the spices.

Pour in the vegetable broth and bring to a simmer. Cook for 15-20 minutes, until the liquid has reduced and the flavors have melded together.

Season with salt and pepper to taste.

Warm the tortillas in a dry skillet or over an open flame.

Fill each tortilla with a generous scoop of the hibiscus mixture.

Serve with sliced avocado, cilantro, and lime wedges.