Toast the tortillas in a dry skillet over medium heat until golden brown on each side (2-3 minutes per side). Stack the tortillas and cover with a clean cloth to help them stay warm.
Season the fish with a generous dusting of chili powder and a sprinkle of salt on each side. Cut each filet into four equal portions (if using smaller filets, just make sure you have 8 similar sized pieces).
Preheat the vegetable oil in a skillet over medium heat. Add the fish filets and cook for about five minutes on each side or until they are opaque, white, and firm all the way through.
Top each toasted tortilla with a piece of fish, and sprinkle of corn kernels, a small handful of Cumin Lime slaw, and some fresh cilantro leaves if desired.
*You can use just about any type of white fish for this, like tilapia, mahi mahi, or sea bass.