Pat the fish dry and cut into bite size pieces. On a plate or shallow bowl combine the flour, chili powder, cumin, garlic powder, and season with salt and pepper. Dredge the fish pieces until totally coated on both sides and set aside.
Quarter the limes, small dice the red onion, pick the cilantro leaves off the stem, roughly chopping, small dice the jalapeno after removing the seeds, dice the tomatoes, cut the corn kernels off of the cob, and finally halve the avocados and dice while in the skin, then peel away the skin.
In a medium bowl combine the slaw, 1/2 the cilantro, and the juice of 8 lime wedges. Mix to thoroughly combine and season with salt and pepper. In a separate bowl combine the juice of the remaining lime wedges, red onion, remaining cilantro, tomatoes, avocado and season with salt and pepper.
Heat a non-stick pan to medium heat with olive oil. Add the jalapeno and corn. Cook for a few minutes until the jalapeno and corn begin to brown. Remove from the pan and add to the salsa. Wipe out the pan, return the pan to heat, and add more oil until there is a thin layer. Add the fish to the pan cooking 2 to 3 minutes per side or until cooked through. Be careful while flipping to not remove the coating. Remove From heat.
Warm the tortillas in the microwave for 30 - 45 seconds. Plate the tortillas, top with the crispy fish, then the cilantro lime slaw and finish with the avocado corn salsa.