Coat the fish fillets with Gourmet Warehouse Blackening Spice Rub and allow them to sit at room temperature for no longer than 30 minutes.
Heat a heavy skillet over high heat. Add oil and heat until it is almost smoking. Place the fillets in the pan and cook for about three minutes per side or until fish is opaque and can be flaked with a fork.
Remove from the pan, allow to drain, then flake with fork
In a large bowl, mix the next 11 ingredients. You can be flexible with the ingredients and amounts based on your preference.
Place a dollop of ranch dressing (or guacamole), shredded lettuce, a scoop of the corn salsa, and the blackened tilapia in each corn tortilla.
