Hibiscus Tacos


Hibiscus flowers are rich in antioxidants, vitamins A and C, and minerals. They’re known for their diuretic properties, which aid in kidney function.


  • 2½ cups hibiscus flowers
  • 1 cup Nutrioli®
  • ½ cup onion (diced)
  • 2 serrano peppers (diced)
  • ½ cup wormseed (chopped)
  • Salt to taste
  • 1 clove garlic (diced)
  • 12 flour tortillas
  • 1 cup ricotta cheese
    Valor nutritivo por porción

  • 295 kcal
  • 16g Fats
  • 7g Proteins
  • 32g Carbohydrates


  1. Boil hibiscus flowers in 8 cups of water. After boiling, drain and dry off flowers (save liquid for tea). Spread out flowers on a baking sheet without overlapping. Bake for a half-hour at 200 °F until flowers dry out.
  2. Heat a tablespoon of Nutrioli® in a skillet and sauté onion, garlic, wormseed and diced chili peppers until onion is translucent. Add hibiscus flowers, season with salt and sauté for a few more minutes. Remove from heat and let cool.
  3. Fill flour tortillas with hibiscus mixture. Heat remaining Nutrioli® and fry tacos until golden-brown and crisp. Place on paper towels to absorb excess oil.
  4. Serve topped with ricotta cheese.



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