Fire-Kissed Mahi-Mahi Tacos with Charred Pineapple-Cilantro Salsa

Ingredients

• 1.5 lbs fresh Mahi-Mahi fillets, cut into 1-inch strips
• 3 tbsp Salted Perfection Carlisle Select Blend
• 2 cups fresh pineapple, sliced into 1/2-inch rings
• 1 small red onion, sliced into thick rounds
• 1/2 cup fresh cilantro, coarsely chopped
• 1/4 cup fresh mint leaves, torn
• 12 small corn tortillas
• 2 tbsp high-smoke point oil (like avocado oil)
• 1/2 cup Mexican crema or sour cream
• 2 fresh limes, cut into wedges

Instructions

1. Fire up your pizza oven until the stone reaches a blistering 700°F (370°C). Place a heavy cast iron sizzle platter or skillet inside to preheat for at least 10 minutes.
2. Pat the mahi-mahi strips bone-dry with paper towels. This is non-negotiable; moisture is the enemy of a perfect sear. Rub the fish evenly with the oil and then coat thoroughly with the Salted Perfection Carlisle Select Blend, pressing the spices into the flesh.
3. Slide the pineapple rings and onion rounds onto the preheated cast iron. Push the pan back toward the flame. Let them char for 2–3 minutes until they have deep, black edges, then flip and repeat. Remove and roughly chop them into a salsa consistency.
4. Toss the charred pineapple and onion with the fresh cilantro and torn mint. The heat from the fruit will slightly wilt the herbs, releasing their essential oils. Set this aside.
5. Place the seasoned mahi-mahi strips onto the screaming hot cast iron. Slide it back into the oven. The ambient heat from the dome will cook the top while the iron sears the bottom. Cook for about 3–4 minutes, flipping once, until the fish is opaque and has a beautiful crust.
6. While the fish rests for sixty seconds, flash-warm your corn tortillas on the oven stone for 10 seconds per side until they are pliable and charred in spots.
7. Assemble the tacos by placing a strip of mahi-mahi on each tortilla, topping with a generous heap of the charred pineapple salsa and a drizzle of crema. Serve immediately with lime wedges to brighten those deep, smoky notes. DUNZO!