Cut the fish into 4 ounce fillets. Evenly coat each piece of fish with the seasoning mixture.

Heat 1 tsp. of olive oil in a medium sauté pan over medium-high heat. Add the white part of the green onion, red bell pepper, garlic and corn to the pan. Cook for 2-3 minutes, or until the corn begins to brown. Stir constantly.

In the same pan, add the tomatoes, vinegar and remaining salt to the pan. Cook until the relish starts to thicken.

Stir in the lime juice, honey, cilantro and green parts of the onions to the pan. Pour in a bowl and cover with foil to keep warm.

In a separate saute pan, heat 2 tsp. of olive oil over medium-high heat. Add the fish and cook until golden brown. Flip the fish over using a spatula and cook until flaky or until it reaches an internal temperature of 145°F (63°C). Remove from heat and break the fish up with a spatula.

While the fish is cooking, toast the tortillas. Place tortillas over a low flame for 1 to 2 minutes. Constantly check to make sure they aren't burning, but they should be slightly charred. Flip with tongs.

Assemble tacos by placing 2 tablespoons of corn relish, and 1/4 cup of fish into each of 8 toasted tortillas. Enjoy!