Note: Turn on your kitchen vent and/or open a window before cooking, especially when searing the fish, as the spices can create some smoke.

For the elote salad:

• Set a large well-seasoned cast-iron skillet over medium-high heat. If your skillet is well-seasoned, you won't need any oil. If it's not, I recommend adding 1 - 2 teaspoons neutral oil to the skillet before cooking the corn.

  Add 2 cups corn kernels, and sear, undisturbed, for 2 - 3 minutes until nicely browned. Stir, then repeat, 1 - 2 more times until corn kernels are well-toasted, with charred spots.

  Remove from the heat, then add to a medium bowl with 1 small clove garlic (finely grated). Let cool until warm, then stir in 1 tablespoon lime juice, ¼ cup fresh cilantro, 2 tablespoons freshly grated Cotija cheese (if using), ¼ cup mayonnaise, ½ teaspoon mild chili powder, and salt to taste.

For the mango slaw:

• Add 2 cups finely shredded cabbage to a medium bowl and massage with a good pinch of salt to help soften the leaves.

  Add 2 ripe mangoes (cubed), 1 shallot (finely minced), ¼ cup cilantro (minced), the juice from 1 mandarin orange, and 2 teaspoons lime juice. Season to taste.

For the fish tacos:

• Cut 12 ounces firm white fish into 4 portions and pat dry. In a small bowl, combine 2 teaspoons smoked paprika, 1 teaspoon mild chili powder, 1 teaspoon ground cumin and ¾ teaspoon Diamond-Crystal Kosher Salt.

  Coat fish with 2 teaspoons neutral oil, then rub the spice mixture evenly on all sides. Gently tap off any excess seasoning before cooking.

  Set a large seasoned cast-iron skillet or non-stick skillet over medium-high heat with 2 tablespoons neutral oil.

  Once the oil is hot, add the fish, and sear until the bottom is nicely browned, about 2 minutes.

  Flip and cook until the fish is cooked through and flakes easily with a fork, about 2 minutes more for thinner fillets and 3 - 4 minutes more for thicker portions. Transfer to a plate and keep warm.

For assembly:

• Warm 4 Corn tortillas on a skillet or directly over a gas flame. Place a piece of fish in the center of the warm tortilla, then top with a spoonful mango slaw and elote salad. Serve warm and enjoy with lime wedges and thinly sliced radishes (if desired).
Warming Tortillas:
Skillet Method: Set a cast-iron skillet or non-stick skillet over medium heat. Once hot, add a tortilla; flip when the underside is warm, about 30 seconds. Cook for an additional 30 seconds until fully warmed through.
Gas Flame Method: Please be careful around an open flame if trying this option! Set a large burner over medium heat. Carefully place a tortilla over the flame with tongs, and char for 20 - 30 seconds. Flip, then char the other side.
Wrap tortillas in a kitchen towel to keep warm.