In a medium bowl, whisk together masa harina, sifted dragon fruit powder, and salt. Gradually pour in 1/2 cup warm water, mixing and kneading until a soft dough forms. Add more water as needed—some brands of masa may require more. The dough should be smooth, pliable, and moist but not sticky.

Divide the dough into 8 equal portions, about 35g each. Roll into balls and place them on a plate. Cover lightly with plastic wrap or a clean tea towel and let rest for 15 to 20 minutes.

To shape the tortillas, place a dough ball between two pieces of plastic or parchment (a cut freezer bag works well) in a tortilla press. Press to form a roughly 5-inch circle. If you prefer thinner tortillas, you can gently roll them out further with a rolling pin and cut them into a clean 5-inch round using a cookie cutter. Gather and reuse any dough scraps—this batch can yield 9 tortillas if rerolled.

Heat a flat skillet or griddle over medium heat. Once hot, gently lay a tortilla on the surface (cook more than one at a time if they fit without touching). Cook each side for about 45 seconds. The tortilla should slightly lighten in color and develop a few bubbles but not brown.

Transfer each cooked tortilla to a plate and cover tightly with plastic wrap to trap steam and keep them warm and soft. Continue with the remaining dough.

Leftover tortillas can be stored in an airtight bag in the refrigerator for up to 2 days. Reheat before serving.

In a medium bowl, combine cubed dragon fruit, finely minced jalapeño, chopped red onion, chopped cilantro, and lime zest. If using both red and white varieties of dragon fruit, consider mixing in the red fruit just before serving to avoid staining the white pieces.

Add lime juice, fleur de sel (or other salt), and chili powder. Toss well to coat everything evenly. Taste and adjust seasoning with more salt or chili powder if desired. Refrigerate until ready to use.

Add avocado, Greek yogurt, sour cream, cilantro, lime juice, salt, chili powder, and garlic powder to a blender. Pulse to combine. Slowly add milk, one tablespoon at a time, blending until smooth and the desired consistency is reached. Use 2 tablespoons of milk for a thicker spreadable sauce, or 3 to 4 tablespoons for a more pourable drizzle.

Transfer to a small bowl, cover, and refrigerate until ready to serve.

Ensure shrimp are thawed, peeled, deveined, and tails removed. Pat them dry with a paper towel.

In a small bowl, combine chili powder, smoked paprika, garlic powder, oregano, cumin, salt, and black pepper. Sprinkle the spice mix generously over the shrimp, coating all sides with a thick, even layer.

Heat a large nonstick skillet over medium-high heat. Add a bit of oil and let it heat until shimmering.

Place shrimp in the pan in a single layer. Cook for 1 to 2 minutes per side, just until they turn opaque and develop a nice sear on both sides. Remove from heat once done.

Lay warm tortillas on serving plates. Spread a generous spoonful of avocado crema down the center of each. Top with 4 to 6 blackened shrimp, then a scoop of dragon fruit salsa. Garnish with additional cilantro and microgreens if desired. Serve immediately for the freshest taste and best presentation.