Jamaica Tacos


Jamaica Tacos

Recipe type: Yield: 8 tacos Prep time: Cook time: Total time:

Delicious vegan Jamica Tacos from Chef Bryan Bustos at El Mercado Modern Cuisine.


8oz Dry Hibiscus Flowers
4 C Water
1 Med. Shallot
1/2 Teaspoon Minced Garlic
1/2 Cup Frozen Green Peas
1/4 Cup Grape-seed Oil
1 Cubed Jicama
1 Teaspoon Black Recado (Mexican chili condiment with smoky, strong and spicy flavor.)
Avocado Slices for Garnish
8 oz. Pea Purée
Sesame Seed
Salt/ Pepper
8 Homemade Blue Corn Tortillas


  1. Bring to a boil Hibiscus Flowers and Water.
  2. Cover and reduce to a simmer for 15 minutes.
  3. Re-dehydrated flowers
  4. Repeat steps 1 and 2, two more times.
  5. Sauté-Hibiscus flowers, Shallots, and Minced Garlic in small sauté pan over medium heat.
  6. Cubed Jicama with a pinch of Recado Negro and Salt to taste.
  7. Place about 1 oz. of Hibiscus flowers on ea tortilla.
  8. Add picked cilantro leaf or any fresh herb of your choice.
  9. Place two pieces of Jicama in ea taco for a refreshing crunch.
  10. Squirt two nickel sized drops of pea purée in each.
  11. Sprinkle with sesame seed.
  12. Cut and place 1 avocado slice.

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