In a medium bowl,whisk together lime juice,olive oil,chili powder,cumin,and sea salt to form a marinade.

Cut fish into bite size pieces,add to the marinade,and toss well to coat. Cover with plastic wrap and place in refrigerator for 20 minutes.

Meanwhile,make the salsa: in a large bowl,combine the corn,onion,cucumber,sea salt,and lime juice.Gently fold in avocado. Set aside.

Heat the coconut oil in a medium saut? pan over medium. When the pan is hot, add the fish and cook for approx 7 minutes, until firm and opaque.

Warm the tortillas in a microwave, or wrapped in foil, in a 350 oven. Divide the cooked fish equally among the warmed tortillas., top with corn salsa and a squeeze of fresh lime,fold each tortilla over, and serve 2 on a plate,with wedges of lime on the side.