To make vibrant pink tortillas, I used dragon fruit sorbet. If you haven’t made tortillas, it's a breeze and doesn’t take long! Depending on the flour you use, it’s usually equal parts masa harina and warm water for the dough. You may have to add flour or water depending on the type of flour you use. Ideally, aim for dough that is tacky in texture—not sticky or cracky. After rolling about a dozen golf sized masa balls, press them using a roller or tortilla press. Heat them on a non-stick pan or skillet.
Prep Dragon Fruit Salsa 1 dragon fruit OR 1 mango (or half of each), diced OR diced pineapple, 1 tablespoon cilantro (or parsley), finely chopped, 1 jalapeño, seeded, minced, ¼ red onion, chopped, 1 small lime, juiced, 1 teaspoon lime zest, ¼ teaspoon Himalayan salt, peppercorn, freshly ground. Combine and mix all ingredients in a bowl
Cashew Jalapeño Crema 1 cup raw cashews, presoaked, 1 jalapeño, seeded or unseeded, 1 garlic clove, ½ teaspoon salt, ¼ teaspoon peppercorn, freshly ground. Put ingredients in a blender and blend until smooth and creamy. This crema is refrigerated for up to 2 weeks!
My go-to Marinated Portobello Mushrooms 3 mushrooms are good for 12 tacos. Mix ¼ cup olive oil, ¼ cup red wine vinegar, minced garlic, cumin, salt, freshly ground peppercorn, and chili powder in a small bowl; stir to combine ingredients. Marinade diced mushrooms and cook on a frying pan for about 8-10 minutes.
For tortilla masa dough: 2 cups masa harina (I use Bob’s Red Mill), 1½ -2 cups warm water, ½ teaspoon sea salt. Once masa dough is prepared, add 1 packet of dragon fruit sorbet and mix (also works with dragon fruit powder)—use your 🙌🏽!