Preheat oven to 375 degrees. With a sharp knife, remove kernels from corn cob. Place kernels on a baking sheet lined with parchment paper. Lightly coat kernels with olive oil and season with salt and pepper. Bake for 20 minutes. You can substitute fresh corn with 6 ounces of frozen corn.

*To Remove Kernels From Cob: Remove the husk and silk. Break the corn in half. Setting the cut edge on a cutting board, use a sharp knife cutting along the edge of the cob to remove the kernels.

When corn has cooled, toss corn, black bens, jalapeno, red onion and cilantro. Drizzle with olive oil and lime juice. Season with salt and pepper. Thoroughly mix to incorporate all the flavors.

Toss cabbage, jicama and cilantro in a bowl. Drizzle with olive oil and lime juice. Season with celery seed, salt and pepper. Toss to combine all the ingredients.

Heat a large skillet over medium heat. Rub Cajun fish seasoning over the fish. Lightly coat the pan with vegetable oil. Cook the fish for 4 minutes. Flip for an additional 2 minutes or until the fish flakes. Squeeze fresh lemon juice over the fish. Serve immediately.

Serve with your favorite taco toppings such as tomatoes, avocado, salsa and sour cream.

To Bake: Preheat oven to 350 degrees. Place seasoned fish on a baking sheet lined with parchment paper. Bake for 8-10 minutes or until fish flakes.

To Grill: Heat grill to medium high heat (about 400 degrees). Lightly oil grates. Place fish directly on the grill. Cook on the first side for 3 minutes. Flip and cook an additional 2 minutes or until fish flakes.

*It’s OK if the fish falls apart, you don’t need to serve the fish in whole pieces.