Hibiscus Tacos

 

Ingredients
2 cups dried hibiscus flowers aim for whole flowers, not cut, 165 g
1 medium white onion divided
½ cup finely chopped fresh cilantro
1 lime juiced
1 Tbsp oil 15 mL
4 cloves garlic minced
1 Tbsp chipotle sauce from a jar of adobo peppers
½ tsp each salt and pepper
6 small tortillas use corn tortillas for gluten-free option
Optional toppings: pineapple, jalapeno, avocado, cashew sour cream

Instructions
Combine hibiscus and 8 cups of water in a medium saucepan. Bring to a boil, partially cover, and cook for 10 minutes. Strain out the hibiscus, saving the water for another use (like tea or popsicles!)
While hibiscus boils, finely dice the onion. Set half of the diced onion aside. Combine the other half of the onion in a small bowl with cilantro and lime juice.
Rinse the hibiscus under hot water until water runs clear. Drain well, squeezing out as much moisture as possible.
Heat oil over medium heat in a large saute pan. Add hibiscus, reserved onion, and garlic. Cook until onion is soft and translucent, about 5 minutes. Add chipotle sauce, salt, and pepper. Continue cooking for another 5 minutes, until hibiscus is slightly charred at the edges.
Heat tortillas (on the stove or microwave) then spoon hibiscus filling into each, topping with cilantro relish. Optionally top with chopped pineapple, sliced jalapeno, avocado, or sour cream.
Enjoy!