Yup, TWO salsas. Combine them when eating, or use one at a time.This takes a little bit of time to prepare, so be patient.
(BTW, this was what I was working on when my trusty rusty camera failed on me. Around January. Suddenly the pics overexposed on its own, there were white vertical lines on evry single one, and the image blurred. I just tried to fix them in Photoshop)
Ok, Salsa 1: Cruchy Corn and Jicama Salsa
Jicama is simply "singkamas".
Get about 2 fist-sized ones and dice into tiny cubes. Mix in a cup of corn kernels. Get a small red onion,
two (or more) green chilis, a small bell pepper (save about a fourth of this for the other salsa), 
and a bunch of cilantro. 
Finely dice everything and put in a large bowl with the jicama and corn. Take a lemon, or lime, scrape some zest into the mix and slice and squeeze the juice. Season with salt and a little pepper. You can choose to sprinkle a bit of cayenne pepper. Leave in the ref for an hour so the flavors meld.Salsa 2: Basic Tomato Salsa
Just mix together finely diced tomatoes, a small red onion, green chilis (2 or more), bell pepper (just a little saved from Salsa 1), cilantro, lemon juice, a teaspoon of sugar, salt and pepper. Leave in the ref so the flavors come together.
Hot Fish rub (In order of amount, from more to less): Make sure to make enough to coat the fish fillet well.
Mix together garlic powder, ground white pepper, salt, paprika, cayenne pepper, ground black pepper, chili powder and turmeric. Sprinkle on fish fillet (dory or tilapia) and rub a little to even out. Fry in a little olive oil for about 3 minutes each side. Put in a small dish and flake.
Done!To eat, get some tacos, put some flaked fish, add the jicama and corn salsa, then the tomato salsa, then a little yogurt!
Or get a small plate, put some fish, add the jicam and corn salsa, then the tomato salsa, then a little yogurt, and scoop with nachos.Put some tabasco sauce if you want it even hotter. And some finely sliced cabage.
