1. Place the fish in a medium bowl and drizzle with half of the lime juice. Cover and refrigerate for at least 15 minutes.
2. Chop up zucchini and place in large bowl, add 4 tablespoons of green salsa and 12 oz of corn salsa, then the remaining lime juice, the cilantro and salt to taste, then toss.
3. Spread the tortillas on 2 baking sheets and warm in the oven for about 10 minutes. **I usually just warm my flour tortillas in the microwave for 30 seconds to a minute right before preparing taco.
4. In a small bowl, combine the chili powder, cayenne pepper and 1/2 teaspoon of the salt. Remove the fish from the lime juice, pat dry and cover with the spice rub. Heat the olive oil in a large nonstick skillet over medium heat and cook the fish, about 4 minutes on each side. Break the fish into bite-size pieces and season to taste with salt. Arrange the fish in the tortillas with some of the salsa and avocado slices.