Fish Tacos w/ Pico De Gallo

4 white fish fillets (Tilapia, Sole, etc.)
1/2 cup flour
1 packet of Good Seasons Italian Dressing (use as a dry rub)/ or other dry rub of choice
3 tablespoons olive oil
tortillas
cheese
sour cream

Pico De Gallo

1 large tomato (diced)
1/2 cup frozen white corn (my favorite food on earth)
1 stalk of green onion (sliced thinly)
1/4 cup cilantro (chopped)
1 jalepeno pepper (seeded and finely chopped)
1 tablespoon lime/lemon juice
1/2 tsp salt
1/2 tsp black pepper

Mix tomato, green onion, jalepeno, cilantro, white corn, salt, pepper and lime juice in a bowl and serve.

Wash fish and run your hands over the spine area to make sure that there are no bones. Use tweezers to remove bones if any are present. Place fish on a plate and sprinkle the italian dressing dry rub over both sides of each piece (you may not need the whole packet). Let the fish marinate for at least 10 minutes.

Heat a frying pan and add olive oil. Dredge marinated fish in flour and pan fry both sides of the fish till golden brown. (approx 3-5 minutes). Move fish to a warm plate and serve with tortillas, cheese, sour cream and Pico De Gallo.