Vegan Tacos Made from Flowers! Hibiscus Tacos | Oil Free
Happy Cinco de Mayo everyone! We are celebrating with not one, not two, but three fun, unique, vegan, and salt, oil, and sugar free recipes to take your Cinco de Mayo up a notch! We are using dried hibiscus flowers to make a delicious and refreshing tea as well as some tasty tacos with a cabbage slaw. These recipes are perfect to make all summer long.
It is time to begin the celebration, so get your flowers ready!
Before we begin making the tacos, we have to start by making the tea first. The first step to preparing the tea is to add the dried hibiscus flowers to a colander and rinse well in cold water for about 30 seconds. Add the rinsed flowers to a medium size pot.
Add a quart of water to the pot for each cup of flowers used. We used two cups of flowers and two quarts of water, if you are just making the tea one cup of flowers is a perfect amount. On the stove, set the flowers and water to high heat and bring to a boil. Then reduce the heat and let it simmer for about 20 minutes. Turn the heat off, cover, and allow the tea to steep for another 20 minutes to an hour.
After the tea has steeped, strain the tea using a fine mesh strainer (a nut milk straining bag works great) and add the concentrate to a container. Keep the flowers as they are the main ingredient in the tacos! You can now make hibiscus tea with this concentrate by mixing one part concentrate with one part water. This concentrate will last a little over the week in the refrigerator.
We suggest sweetening the tea with WYW Date Powder as the flowers can be quite tart. This tea also pairs well with citrus like lime and orange, perfect on warm summer days!
Now it is time for the most exciting part…taco time! Like we did earlier we are going to rinse the flowers again in cold water for about 30 seconds.We are going to add some flavor to these flowers! Start by dicing the red onion into small pieces and adding to a small saucepan. Then mince the garlic and add to the saucepan with the onion.
Sauté the onion and garlic until they become tender, add water or veggie stock when necessary to prevent it from sticking. We are going to add even more flavor by adding in your favorite Mexican spice blend to the onion and garlic. Our Fiesta Fire Blend and Chili Lime are great additions to this recipe and are what we used to give these tacos their delectable flavor. Stir the seasoning well to evenly coat everything.
Add the flowers to the saucepan, mix well, and continue to sauté until the flowers are heated through. We added additional seasoning after adding the flowers for even more flavor. Add small amounts of water or veggie stock along the way to prevent sticking.
To combat the tartness of the flowers we added a spoonful ofWYW Date Powder, but it is completely optional. Once the flowers are done, turn off the heat, cover, and let the flowers sit while preparing the coleslaw.
We are so close to eating these delicious tacos! To prepare the cabbage coleslaw we are going to start by thinly slicing the cabbage. We used red cabbage, but you can use green or a combination of both for some fun colors! Add the cabbage to a large mixing bowl along with the cumin and garlic powder. You can also add some of the Fiesta Fire Blend and Chili Lime to the coleslaw as well. Chop the fresh cilantro and add to the bowl. Squeeze in the lime juice and mix well. That is all for this simple cabbage coleslaw.
It is time to plate these beautiful tacos! Take some warm corn tortillas and scoop the hibiscus flower “taco meat” onto the tortilla. Top with one of our amazing sos free salsa recipes. We added some avocado for a creamy addition to the taco. Finally, add a handful of the cabbage coleslaw to finish. Now you are ready to enjoy these amazing and delicious tacos! Don’t forget to show off your dishes on our Facebook Community full of supportive and like minded friends!
Hibiscus Tacos with Cabbage Coleslaw and Tea
Perfect for the summer days!
- Hibiscus Tea
- 2 cups dry hibiscus flowers
- 8 cups water
- 1 tablespoon WYW Date Powder (optional)
- Hibiscus Tacos
- 2 cups dry hibiscus flowers
- ½ small red onion, diced
- 3-4 garlic cloves, minced
- 1 tablespoon of your favorite Mexican spice blend like Fiesta Fire Blend or Chili Lime
- ¼ head of cabbage, sliced thin
- 2 teaspoons ground cumin or Fiesta Fire Blend (optional)
- 1 teaspoon garlic powder
- 1-2 limes, juiced
- 1 bunch cilantro, chopped
- 1 avocado
To prepare the tea, rinse the hibiscus flowers well in cold water for about 30 seconds. In a small pot add the water and hibiscus flowers and bring to a boil. Give it a stir and reduce the heat to low and allow to simmer for 20 minutes. Turn off the heat, cover the pot, and let sit for 20 minutes to an hour to steep. Strain out the flowers with a fine mesh strainer and store this concentrated tea in a mason jar in the fridge. Keep the flowers for the tacos. When you’re ready for a glass, dilute the concentrate with water to your liking. You can even muddle in some fresh fruit with a squeeze of lime to get the fancy going.
To prepare the tacos, rinse the hibiscus flowers again for 30 seconds. Sauté the onion and garlic until tender, adding water along the way to keep from sticking. Add your favorite Mexican spice blend and toss in the hibiscus flowers and continue to sauté until heated through. Turn off the heat and cover while preparing the cabbage coleslaw.
To prepare the coleslaw add the cabbage, cumin (or the Mexican spice blend), garlic powder, cilantro, and the lime juice to a large mixing bowl and mix well.
Add the hibiscus taco meat to warm corn tortillas along with the coleslaw and avocado. You can also top your tacos with one of our amazing sos free salsa recipes.