One of the most enlightening experiences while in Tulum was witnessing the preparation of tortillas as ceremonial offerings to the Mayan gods. Beautiful tortillas were shaped from heaps of dough made from masa harina.
Taking this tradition as inspiration, I’ve incorporated popped quinoa into the dough for a dynamic texture that lends itself well to the delicately seasoned fish and tangy kaffir lime mayo. If you haven't popped quinoa before, you're in for a treat! The method involves dry toasting the quinoa in a pan with a lid on, and shaking constantly until you hear little popping and pinging sounds inside. It's just like making popcorn. And if you have any leftovers, try adding these crunchy bits to your avocado toast or grain bowls.
Finish these tacos off with a squeeze of lemon juice, sliced radishes and greens. You're ready to hit the poolside with a plate of these!
Photography and Styling: Diana Yen
Assistant Styling: Ria Clemente & Alana Stipech