• Prep Time
    30 Mins
  • Cook Time
    0 Mins
  • Total Time
    30 Mins
  • The base number of servings for this recipe is 2
    OK

    Skinny Style Hibiscus Flower and Sweet Potato Tacos

    Although not native to Mexico, with a contested origin between Africa and India, hibiscus flowers, also known as jamaica, arrived in colonial times and are now deeply integrated into Mexican cuisine. In these light tacos, the tart and bright flowers are mixed with roasted sweet potatoes and sauteed vegetables before being wrapped in a lettuce leaf "tortilla."


    Ingredients
    1/2
    cup
    butter
    8
    ounces
    dried hibiscus flowers
    1/2
    cup
    julienned white onion
    1/4
    cup
    julienned carrot
    1/4
    cup
    julienned jicama
    1/4
    cup
    chopped parsley
    2
    teaspoons
    Chopped Garlic
    2
    teaspoons
    sugar
    1
    teaspoon
    dried mexican oregano
    1
    teaspoon
    fresh thyme
    1/2
    teaspoon
    ground cumin
    1
    teaspoon
    salt plus extra to taste
    2
    cups
    diced sweet potatoes
    2
    tablespoons
    Olive Oil
    1/2
    teaspoon
    ground black pepper
    *
    Vegetable stock, optional
    1/2
    head
    butter lettuce leaves
    1
    ounce
    crumbled queso fresco, optional
    Directions
    Preheat the oven to 400F. Melt the butter over medium-high heat. Add the hibiscus, onion, carrots, jicama, parsley, garlic, sugar, oregano, thyme and cumin. Season with salt to taste. Cook, stirring occasionally, until the vegetables are tender. Remove from the heat.
    Rinse the diced sweet potatoes until water runs clear. Then drain very well in a strainer. Toss with the oil, 1 teaspoon salt and 1/2 teaspoon pepper. Place on an unlined sheet tray and roast until golden brown on the outside and soft on the inside, 15 to 18 minutes.
    Mix the cooked hibiscus mixture and roasted sweet potatoes and gently warm in a skillet with a bit of vegetable stock or water.
    Divide mixture between butter lettuce leaves and sprinkle with queso fresco, if desired.

    The base number of servings for this recipe is 2
    OK

    Write a Review