INGREDIENTS

For the salsa:

1/2 cup fresh corn kernels, cut from one medium ear

1 small orange bell pepper, cut into 1/4-inch dice

1 small peach, pitted and cut into 1/4-inch dice

1/2 seedless cucumber, peeled and cut into 1/4-inch dice

1 plum tomato, seeded and chopped

1 small jalapeño pepper, finely minced

2 tablespoons chopped fresh cilantro

1 tablespoon fresh lime juice

1/2 teaspoon salt

For the fish:

3/4 teaspoon ground cumin

1/2 teaspoon chili powder

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 1/2 pounds cod fillets, cut into 12 3-inch pieces

2 tablespoons olive oil

12 soft corn tortillas

Mexican crema or sour cream for serving

DIRECTIONS

1. Combine the salsa ingredients in a medium bowl. 

2. Combine the cumin, chili powder, salt, and pepper in a small bowl. Rub mixture evenly over fish. Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat until hot. Add half of the fish pieces and cook, turning once, until fish flakes easily with a fork, 6-8 minutes. Repeat with remaining fish. 

3. Heat tortillas according to package directions. Top each tortilla with 1 piece fish, salsa, and crema. Serve immediately.