Prepare the corn salad by sautéing the diced onion and corn kernels from the ears of corn in a large pan until the corn is golden brown.
Transfer the cooked corn to large mixing bowl and add in the mayonnaise, lime juice, chili powder and salt & pepper to taste.
Store in the refrigerator and top with chopped cilantro and crumbled feta cheese just before serving.
Prepare the slaw by combining the red cabbage, balsamic vinegar and lime juice in a large mixing bowl. Refrigerate before serving.
For the fish, warm the pan over medium to high heat and cover the pan with Stubb's Sweet Black Pepper Anytime Sauce.
Place the haddock filets face down with the skin on into the pan and cook for 4-5 minutes.
Before flipping the filets with a spatula, place the Stubb's anytime sauce on top of the skin.
Cook for another 4-5 minutes or until the fish flakes. Break the fish into bite size pieces.
Place the pieces of fish into a flour tortilla and top with the corn salad and slaw.