Tacos with hibiscus and banana
A tropical dish with banana and hibiscus inspired by the Mexican cuisine. This recipe also produces 3 litres of Flor de Jamaica, a chilled hibiscus drink.
Instructions
Preparing the basics
- Boil the rice and beans following the insturctions.
- Make a guacamole
- Chop cilantro and cut the leek into short sticks.
Preparing the hibiscus flowers
- Get some water to boil. Soak the dried hibiscus flowers for at least 20 minutes in hot water. Rinse properly and let dry out excess water.
- Chop the soaked hibiscus flowers and onion into smaller bits, cut tomato in half and bring a pan to medium high heat. Add oil and fry the flowers with the onion and tomato for a couple of minutes.
Fyring the banana
- Cut the banana into long slices. Heat up a grill pan (if you have) and spread some oil onto the grill. Fry the banana on high heat to give some roast stripes on each side.
- The softer the banana you chose, the more likely it will turn into a puree. A good banana to pick has no green parts left, but also only a few dark spots on the skin. If you pick it too early, it lacks taste, if you pick it too late, you risk producing pudding.
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Nutrients per serving
Nutrition Facts
Tacos with hibiscus and banana
Amount per Serving
Calories
168
% Daily Value*
Fat
4
g
6
%
Saturated Fat
1
g
6
%
Trans Fat
0.003
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Sodium
47
mg
2
%
Potassium
269
mg
8
%
Carbohydrates
30
g
10
%
Fiber
5
g
21
%
Sugar
4
g
4
%
Protein
4
g
8
%
Vitamin A
293
IU
6
%
Vitamin C
8
mg
10
%
Calcium
16
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
