Shrimp Tacos With Dragon Fruit Salsa

These might just be the most beautiful tacos you’ll ever eat in your life. 

While no one would argue that tacos are a colorless meal, this shrimp taco recipe bumps the colors up a notch with bright pink and white dragon fruit. Powdered dragon fruit is mixed into the masa flour, making the most beautiful fuchsia tortillas, while the salsa boasts cubes of the juicy fruit mixed with your favorite salsa ingredients.

For the shrimp part of these shrimp tacos, I went with Wild Artisan Blue Shrimp. They're sustainably caught in Mexico's Gulf of California, then frozen right on the boat. Once they shrimp thaw at home, they're as fresh and succulent as the day they were caught at sea.

The pièce de résistance is the mouthwatering avocado crema that is spread on each tortilla before it’s topped with seasoned shrimp. These may be the most gourmet shrimp tacos you could ever make at home. Remember to take a photo before you devour them.

Shrimp Tacos With Dragon Fruit Salsa

PREP TIME: 1 hour 0COOK TIME: 20 minutesTOTAL TIME: 1 hour 20 minutes

SERVINGS

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Equipment

• Tortilla press
• Blender

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Ingredients

For the pink corn tortillas
• 1 cup masa harina flour
• 1  tablespoon dragon fruit powder, sifted
• 14 teaspoon  salt
• 12 cup  warm water
For the dragon fruit salsa
• 1 large dragon fruit, cut into cubes
• 1 medium jalapeño seeded, deveined and minced
• 14 medium red onion, finely chopped
• 14 cup packed fresh cilantro, chopped
• 1  teaspoon lime zest
• 1 tablespoon lime juice
• 12 teaspoon flake sea salt
• 14 teaspoon chili powder
For the avocado crema
• 1  ripe avocado
• 2 tablespoons Greek yogurt
• 2 tablespoons sour cream
• 2 tablespoons packed fresh cilantro
• 2 tablespoons freshly squeezed lime juice
• 12 teaspoon salt
• 14 teaspoon chili powder
• 1/8 = teaspoon garlic powder
• 2 tablespoons whole milk, add more if needed
For the blackened shrimp
• 1  pound Vital Choice Wild Artisan Blue Shrimp, thawed
• 4 teaspoons chili powder
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 34 teaspoon  salt
• 12 teaspoon ground black pepper
• Vegetable oil for cooking
For serving
• Chopped cilantro
• Microgreens

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Shopping List

California Hass Avocados

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Wild Artisan Blue Shrimp - raw, peeled, deveined

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Instructions

For the tortillas
1
Whisk together the masa, dragon fruit powder, and salt in a medium bowl. Add ½ cup water and mix well, kneading until the dough comes together in a ball. Add more water as necessary. The dough should be soft and pliable but not sticky. Add more flour if it’s too sticky.
2
Divide the dough into 8 even balls (about 35 grams each). Place on a plate and lightly cover with plastic wrap or a tea towel. Set aside for 15-20 minutes.
3
Place two pieces of plastic wrap or parchment paper (I like using a cut-up freezer bag) in your tortilla press. Place one ball in between the layers of plastic. Press firmly down on the tortilla press to smash the ball into an (approximately) 5-inch circle. Repeat until every ball is flattened.
4
If you want thinner tortillas, roll out a bit more with a rolling pin, then cut into a perfect circle using a 5-inch-round cookie cutter. Any scraps can be gathered and rerolled into another tortilla. Remember, they don't have to be perfect!
5
To cook the tortillas, preheat a flat skillet or griddle over medium heat. Gently lay one tortilla on the hot pan (you can cook more than one at a time if they will fit on the skillet without touching) and cook for about 45 seconds, then flip and cook for another 45 seconds. The tortilla will lighten slightly in color and take on a stippled texture.
6
Transfer the cooked tortilla to a plate and cover tightly with plastic wrap. Repeat with remaining tortillas.
For the salsa
1
Combine the dragon fruit, jalapeño, red onion, cilantro, and lime zest in a medium bowl.
For the avocado crema
1
In a blender, combine the avocado, yogurt, sour cream, cilantro, lime juice, salt, chili, and garlic powder. Pulse to combine. Add the milk, 1 tablespoon at a time, until the mixture blends easily.
2
If you prefer a thicker sauce to spread on the bottom of the tacos, 2 tablespoons should be plenty. If you would rather drizzle your sauce on top, add another tablespoon or two as needed.
3
Transfer the crema to a small bowl. Cover and refrigerate until ready to serve.
For the shrimp
1
Thaw the shrimp by putting them into cold water earlier in the day. Once thawed, lay them on a paper towel-lined plate and pat dry.
2
In a small bowl, mix the chili powder, paprika, garlic powder, oregano, cumin, salt, and pepper until evenly mixed. Sprinkle generously over the shrimp, coating both sides evenly with a thick layer of the spice mixture.
3
Preheat a large nonstick skillet over medium-high heat. Add oil to the skillet and heat it until shimmering.
4
Add the shrimp, arranging them in a single layer.
5
Cook for 1-2 minutes per side or until the shrimp are opaque and sides are browned.
6
Arrange warm cooked tortillas on serving plates. Spoon some avocado crema down the center of each tortilla. Top each tortilla with the blackened shrimp, followed by dragon fruit salsa.
7
Top with more chopped cilantro and microgreens if desired.