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About this recipe

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Recipe highlight

Why you’ll love it

Tangy hibiscus, smoky chipotle, creamy avocado, bright pink pickled onion, and charred tomato salsa transform simple corn tortillas into bold Mexican tacos packed with color and texture. 🌺🌮

Ingredients

• Hibiscus filling 🌺
• 🌺 80 g dried hibiscus flowers (about 3 cups loosely packed / 2.8 oz)
• 💧 1.2 liters water (5 cups / 40 fl oz)
• 🫒 30 ml olive oil (2 tbsp / 1 fl oz)
• 🧅 120 g white onion, thinly sliced (¾ cup / 4.2 oz)
• 🥕 120 g carrot, cut into thin matchsticks (1 medium / 4.2 oz)
• 🍅 250 g Roma tomatoes, finely diced (about 2 large / 8.8 oz)
• 🧄 10 g garlic, minced (2 cloves / 0.35 oz)
• 🌶️ 1 chipotle pepper in adobo, finely chopped
• 🥫 10 ml adobo sauce (2 tsp / 0.35 fl oz)
• 🌿 ½ tsp ground cumin
• 🌿 ½ tsp dried Mexican oregano
• 🧂 ¾ tsp fine sea salt
• ⚫ ¼ tsp black pepper
• 🍯 1 tsp agave syrup, optional
• Pickled red onion 🧅
• 🧅 150 g red onion, very thinly sliced (1 medium / 5.3 oz)
• 🍋 60 ml fresh lime juice (¼ cup / 2 fl oz)
• 🍎 30 ml apple cider vinegar (2 tbsp / 1 fl oz)
• 🧂 ½ tsp fine sea salt
• 🍯 1 tsp agave syrup
• Smoky tomato salsa 🍅
• 🍅 300 g Roma tomatoes, halved (10.6 oz)
• 🧅 60 g white onion (½ small onion / 2.1 oz)
• 🧄 1 garlic clove
• 🌶️ 1 chipotle pepper in adobo
• 🍋 15 ml fresh lime juice (1 tbsp / 0.5 fl oz)
• 🧂 ½ tsp fine sea salt
• 🌿 10 g fresh cilantro (⅓ cup / 0.35 oz)
• For the tacos 🌮
• 🌮 12 small corn tortillas
• 🥑 1 large ripe avocado, sliced
• 🌿 Fresh cilantro leaves
• 🍋 Fresh lime wedges
• 🍅 Smoky tomato salsa
• 🧅 Pickled red onion

Preparation

• 1 Steep the hibiscus 🌺 Bring the water to a boil in a saucepan. Add the dried hibiscus flowers, remove from the heat, cover, and leave to steep for 10 minutes until the flowers soften and the liquid turns intensely ruby red.
• 2 Drain and chop ✂️ Drain the hibiscus thoroughly through a fine strainer. Reserve the hibiscus tea for another use. Allow the flowers to cool slightly, squeeze out as much excess liquid as possible, then roughly chop them into short strips.
• 3 Pickle the red onion 🧅 Combine the sliced red onion, lime juice, apple cider vinegar, salt, and agave in a small bowl. Massage briefly, then leave for at least 15 minutes until bright pink and lightly softened.
• 4 Make the smoky salsa 🍅 Heat a dry skillet over medium-high heat. Roast the tomatoes, onion, and garlic until softened and darkly blistered in places. Blend with chipotle, lime juice, salt, and cilantro until rustic but spoonable. Set aside.
• 5 Start the vegetables 🥕 Heat the olive oil in a wide skillet over medium-high heat. Add the white onion and carrot and sauté for 3–4 minutes until the onion softens and the carrot begins to caramelize.
• 6 Add tomato and chipotle 🌶️ Stir in the diced tomatoes, garlic, chipotle pepper, adobo sauce, cumin, oregano, salt, and black pepper. Cook for another 4–5 minutes until the tomato moisture reduces.
• 7 Add the hibiscus 🌺 Add the chopped drained hibiscus flowers to the skillet and toss thoroughly with the vegetables and chile mixture.
• 8 Caramelize the filling 🔥 Cook over medium-high heat for 6–8 minutes, stirring occasionally, until most excess moisture evaporates and the hibiscus develops glossy, slightly caramelized edges. Add the optional agave only if the filling tastes especially tart.
• 9 Warm the tortillas 🌮 Heat the corn tortillas in a dry skillet for approximately 20–30 seconds per side until flexible with a few toasted spots. Keep them wrapped in a clean towel while finishing the filling.
• 10 Build the tacos 🥑 Add a generous portion of warm hibiscus filling to each tortilla. Top with avocado slices and bright pickled red onion.
• 11 Finish and serve 🍽️ Spoon smoky tomato salsa over the tacos and finish with fresh cilantro and lime. Serve immediately while the tortillas and hibiscus filling are warm.

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