Habanero Hibiscus Tacos

Habanero Hibiscus Tacos

Here is my take on Sauce Stache’s Hibiscus Taco Recipe. In this experiment, I try rehydrating the petals with a spicy habanero marinade I’ve been working on, rather than plain water. I also use a pressure cooker in an attempt to impart maximum flavor.

Gather the ingredients.


For the Marinade

  • ½ Cup Apple Juice
  • 3 Tbsp. Brown Sugar
  • 1 Tbsp. Salt
  • 1 Habanero Pepper
  • 1 Jalapeno Pepper
  • ¼ Tsp. Onion Powder
  • ¼ Tsp. Black Pepper
  • ¼ Tsp. Garlic Powder
  • ¼ Tsp. Cayenne Powder
  • ¼ Tsp. Chipotle Powder
  • ¼ Tsp. Cumin
  • ¼ Tsp. Celery Seed
  • ¼ Tsp. Cinnamon

For the Tacos

Optional

  • ½ Cup Red Onion (chopped)
  • Cilantro
  • Salsa
  • Guacamole

Equipment Used

  • Ninja Instant Cooker
  • Ninja Blender

Let’s go to work.


  1. Rinse the hibiscus leaves thoroughly with cold water to remove dust.
  2. Add the water and marinade to the pressure cooking pot. Stir to mix. Stir in hibiscus petals.
  3. Lock lid in place, select High Pressure and 10 minutes cook time. When timer sounds, turn off pressure cooker and do a natural pressure release. 
  4. Drain well.
  5. Heat skillet with avocado oil.
  6. Add hibiscus and cook for a few minutes until the petals darken and reached desired texture
  7. Add salt and pepper to taste.
  8. Build some tacos and enjoy.

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