Add corn kernels, diced nectarines, peppers, cabbage, green onions, and jalapeño to a mixing bowl. Add lime juice, olive oil, honey, salt, and pepper, and toss until well combined; set aside.
Mix together dry seasoning for fish and sprinkle generously over both sides.
Heat a cast iron skillet and avocado oil over medium high heat. Once heated, place fish skin side down (if skin still attached) and cook for 4 minutes on the first side, and 2-3 minutes on the second side, or until done. Fish should be opage and flake easily.
Allow fish to rest for a few minute to cool slightly. Using a fork or your fingers, break fish into bite sized pieces.
Warm tortillas over stovetop flame until lightly golden. Immediately top with fish and salsa. Add additional squeezes of lime as desired. Enjoy!