Pour 1 1/2 cups boiling water over 1 cup dried hibiscus blossoms.  Allow to steep for about 30 minutes.  You will want the water to become very concentrated with the hibiscus color.

Drain off the water and save the hibiscus blossoms to put into the taco later.  Make sure they are kept hydrated.  Don't let them dry out.

In a small mixing bowl and 1 cup masa flour and 1/4 teaspoon salt. Pour 2/3 cups of the hibiscus liquid into the masa.  Mix well.  If the mixture seems dry, add more liquid 1 tablespoon at a time until you have a nice soft dough that holds together and doesn't crumble.  Divide into 8 equal portions and form into balls.  Press each ball on a tortilla press that has been lined with plastic.  Place plastic on top of tortilla and press.  Place pressed tortilla on a hot griddle.  Cook for about 1 minute on each side.  Place cooked tortillas in a clean dish cloth until all tortillas have been cooked to keep warm

Place diced and cut vegetables on a baking sheet.  Toss with coconut oil.  Sprinkle with chipotle chile powder, cumin, salt and pepper.  Place in a preheated 400F degree oven for about 30 minutes or until golden brown, but not overcooked.  Remove from oven and squeeze juice from 1/2 lime.  Toss again. To serve fill tortillas with vegetables.  Garnish with sliced avocado, cilantro, queso fresco and reserved hibiscus blossoms.