1In a dry pan, cut corn off ear and dry pan roast until corn is browned.
2Add cilantro and onion, juice of one lime and salt to taste. Refrigerate while making fish.
3Dice fish into ½ inch cubes.
4In a pan, place 2tbsp oil and add fish once hot.
5Fry until crisp edges start to form and add 1tsp each: salt pepper, cumin, and chili powder, or to taste. Cook until coated.
6Place on fried tortillas with the corn salsa. Squeeze some lime over just before serving.
1 ear corn
¼ cup cilantro, chopped
½ red onion, fine dice
salt & pepper
oil for frying