In a medium bowl, whisk together masa harina, dragonfruit powder, and salt. Gradually add 1/2 cup warm water, mixing well. Knead the dough until it comes together into a ball. Depending on the brand of masa, you may need to add more water, aiming for a soft and pliable dough that is not sticky.
Divide the dough into 8 equal balls, each weighing about 35 grams. Place them on a plate and lightly cover with plastic wrap or a tea towel. Let the dough rest for 15 to 20 minutes to allow it to hydrate.
Prepare your tortilla press by placing two pieces of plastic or parchment inside. Take one ball of dough and place it between the layers. Press down firmly to flatten it into a circle about 5 inches in diameter. If you prefer thinner tortillas, you can roll it out further with a rolling pin.
To cook the tortillas, preheat a flat skillet or griddle over medium heat. Place one tortilla in the hot pan and cook for about 45 seconds, then flip and cook for another 45 seconds. The tortilla should lighten in color and have a stippled texture but should not brown.
Transfer the cooked tortilla to a plate and cover it tightly with plastic wrap to keep it warm and pliable. Repeat the cooking process for the remaining tortillas.
If you have any leftover tortillas, store them in a zip-top bag in the refrigerator for up to 2 days. Rewarm them before serving.
For the dragonfruit salsa, combine dragonfruit, jalapeno, red onion, cilantro, and lime zest in a medium bowl. If using both types of dragonfruit, consider adding the red one just before serving to maintain its color. Add lime juice, salt, and chili powder, tossing to coat. Refrigerate until ready to serve.
In a blender, combine avocado, greek yogurt, sour cream, cilantro, lime juice, salt, chili powder, and garlic powder. Blend until smooth, adding milk one tablespoon at a time until the desired consistency is reached. Transfer the sauce to a small bowl and refrigerate until serving.
Prepare your shrimp by ensuring they are peeled, deveined, and laid out on a paper towel-lined plate. Pat them dry to remove excess moisture.
In a small bowl, mix together chili powder, smoked paprika, garlic powder, oregano, cumin, salt, and black pepper. Generously coat the shrimp in the spice mixture, ensuring even coverage on both sides.
Heat a large nonstick skillet over medium-high heat. Once hot, add vegetable oil and allow it to get shimmering. Add the shrimp in a single layer and cook for 1 to 2 minutes per side, or until they are opaque and have browned slightly on the edges.
To assemble the tacos, arrange warm tortillas on serving plates. Spoon the avocado cream down the center of each tortilla, top with 4 to 6 blackened shrimp, and finish with a generous amount of dragonfruit salsa. Optionally, garnish with extra cilantro or microgreens for a pop of color.
