Cast-Iron Seared Mahi-Mahi Tacos with Charred Corn Salsa and Velvety Avocado Crema

Place 1.5 lbs of raw skinless mahi-mahi fillets on a cutting board. Sprinkle both sides with 1 tsp of kosher salt. Let the fish sit at room temperature for 15 minutes to dry-brine, which helps firm up the delicate flesh for searing.

While the fish brines, prepare the salsa vegetables: husk 2 ears of raw sweet corn and carefully slice the kernels off the cobs. Finely dice 0.5 of a raw red onion. Finely dice 1 raw jalapeño pepper (keep the seeds for a spicy 7/10 kick, or remove them for milder heat). Finely chop 0.5 bunch of raw fresh cilantro. Zest and juice 3 raw limes.

Heat a dry cast-iron skillet over medium-high heat. Coat the skillet lightly with 1 quick spray of cooking spray. Add the raw corn kernels and spread them into a single layer. Let them cook undisturbed for 3 to 4 minutes until deeply charred on one side, then stir and cook for another 2 minutes. Transfer the charred corn to a medium bowl.

To the bowl with charred corn, add the diced red onion, diced jalapeño, half of the chopped cilantro, 1 tbsp of the fresh lime juice, and 0.5 tsp of kosher salt. Mix well to combine the salsa and set aside.

Make the velvety avocado crema: slice 2 raw avocados, remove the pits, and scoop the flesh into a high-powered blender. Add 0.5 cup of sour cream, 1 peeled raw garlic clove, 2 tbsp of the fresh lime juice, 0.25 cup of water, and 0.5 tsp of kosher salt. Blend on high speed for 1 to 2 minutes until completely smooth, velvety, and aerated.

Pat the brined mahi-mahi fillets completely dry with paper towels. In a small bowl, mix together 1 tsp of chili powder, 1 tsp of ground cumin, 1 tsp of smoked paprika, and 0.5 tsp of black pepper. Rub this spice blend evenly over all sides of the dry fish.

Wipe out the cast-iron skillet and return it to high heat. Add 1 tbsp of olive oil. Once the oil is shimmering hot, carefully add the seasoned mahi-mahi fillets. Sear undisturbed for 3 to 4 minutes to build a dark, flavorful crust. Flip the fish and sear for another 3 minutes until cooked through and easily flaked with a fork. Remove the fish from the pan and let it rest for 3 minutes before flaking it into large, chunky pieces.

Warm 12 corn tortillas in a clean, dry skillet over medium-high heat for about 30 seconds per side until soft and pliable.

Assemble the tacos: lay out the warmed corn tortillas, distribute the flaked mahi-mahi evenly among them, spoon over the charred corn salsa, drizzle generously with the velvety avocado crema, and garnish with the remaining chopped cilantro and 0.25 cup of crumbled cotija cheese.