Step 1

First you want to grill or saute the corn. If using the grill, soak corn for 10 minutes. Wrap each in aluminum foil and grill 3-4 minutes per side. If sauteing, cut the corn off the cob and cook over medium-high heat in skillet for about 5 minutes or until corn starts to char.

Step 2

In a medium bowl, toss together the mango, corn, avocado, jalapeño, red onion, cilantro, basil and lime juice. Set aside.

Step 3

In small bowl, combine the chili powder, paprika, cumin, salt, garlic powder and black pepper. Rub the seasoning into the fish, making sure it's entirely coated.

Step 4

Heat 1 tablespoon olive oil over medium-high heat in large skillet. Add fish to skillet and cook for 4 minutes per side or until done.

Step 5

Heat the tortillas over medium heat in small skillet for 30 seconds on each side to make pliable. To serve, add cabbage or lettuce, fish and the corn mango salsa.