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Hibiscus and Nopal Tacos

Nopals are a basic staple in Mexican cuisine. Nopal Tacos are vegetarian friendly and can be eaten any time of the day!

5 Minutes
2 Hrs 35 Minutes
2 Hrs 40 Minutes


  • 2 cups dry hibiscus flower
  • 3 tablespoons olive oil
  • ½ cup onion, chopped
  • 1 tablespoon sliced serrano chile
  • 1 (30-ounce) jar DOÑA MARÍA® Nopalitos, drained
  • Salt to taste
  • 8 (6-inch) corn tortillas
  • ½ avocado sauce


  1. Rinse dry hibiscus flowers under running water 1 to 2 minutes or until water turns from magenta to light pink.
  2. In large saucepan bring 4 cups water to boil. Add hibiscus. Simmer 10 minutes or until tender. Remove from heat. Cover; let steep 2 hours.
  3. In large skillet over medium-high heat, heat oil. Sauté onion 3 to 4 minutes or until translucent. Add chiles. Sauté 1 minute. Mix in hibiscus, cook 4 minutes. Remove mixture from skillet.
  4. In the same pan over medium heat cook nopales 2 minutes or until heated through. Season to taste with salt.
  5. Heat Mexican comal over medium heat, warm tortillas 1 minute per side or until golden
  6. To serve, stack 2 tortillas on each of 4 plates. Top with hibiscus and nopales. Serve with sauce.