This taco recipe utilizes two foods that are making headlines: spirulina and crickets. The grass-like green of the tortilla plays nicely off of the crickets and gives the dish an au naturel appearance. Not to mention that the spirulina and crickets give these tacos a protein double whammy. Masa harina can be found in the latin foods section of most super markets, or at a latin grocer. Crickets can be ordered online or purchased from a pet shop. Spirulina can be found in a health foods store, or in the bulk section of some large super markets.
In a bowl, combine masa harina, spirulina, and salt by hand. Gradually add up to a cup of hot tap water and combine by hand. You may not need all of the water, depending on humidity, etc. The dough should stick together without being crumbly (too dry) or runny (too wet).
Preheat cast iron skillet (preferably) over medium heat.
Separate the masa mixture into four balls.
Lay out a piece of plastic wrap and place a piece of dough on top. Place another piece of plastic wrap on top of the dough and press down slighly.
With a something large and flat press down on the dough. I like to use a glass pie plate so that I can see the dough, but you could use a skillet or a plate. The dough should be 5-1/2 to 6 inches across.
Move the dough to the skillet and brown lightly on each side side.
Remove the tortilla from the heat and add guacamole, crickets, and salsa.