1 ear corn, kernels sliced off
1 lime, juiced
1 large tomato, chopped
1 jalapeno pepper, diced
1/2 c. finely chopped purple onion
6-8 fillets of white fish
salt and pepper
1 c. queso fresco
In a bowl combine all of the salsa ingredients. Sprinkle with a bit of salt and pepper to get the flavors to come out a little.
In a hot skillet, drizzle a bit of oil. Place fish into skillet and season with salt, pepper, and chili powder. "Fry" on each side for 2-5 minutes, depending on how thick your fillets are. Fish is done when it flakes upon being gently pricked with a fork.
Roughly chop cooked fish. Add about 1 fillet to each tortilla and top it with the corn salsa and a bit of queso fresco. Serve and enjoy!