Pescatarian Vegan Corn Tortillas

Warm, freshly pressed corn tortillas made from scratch are one of those simple kitchen pleasures that store-bought versions can never quite replicate. The dough comes together with just three ingredients — masa harina, salt, and warm water — making this an incredibly clean, plant-based staple that fits naturally into a pescatarian lifestyle without any substitutions or workarounds needed. Getting the hydration right is the key move here: the dough should feel smooth and pliable, and the recipe walks you through exactly how to adjust it until it's perfect. A tortilla press (or even a rolling pin between two pieces of plastic) does the shaping work in seconds, and a hot cast iron skillet gives each round those signature golden-brown spots and slightly charred edges. The trick of wrapping the finished tortillas in a kitchen towel lets the trapped steam do the final softening, so they come out pliable and tender rather than stiff. Serve them straight from the towel alongside grilled fish, shrimp tacos, or a simple bean and salsa situation — they're endlessly versatile and genuinely better than anything you'll find in a bag.

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