Marinate the Cobia in a bag for about 30 minutes with Lime Juice, salt and pepper.
Cook Cobia in a sauté pan, at a medium high heat for about 4 minutes on each side.
While Cobia cooks pour vegetable oil in a frying pan about ½ an inch thick at a medium heat. Place Corn Tortilla one by one in your pan for about twenty seconds or until golden brown then flip with tongs for another twenty seconds. Place on a paper towel covered plate to absorb excess oil.
Once fish is fully cooked remove and slice fish into strips.
Add desired amount of fish and vegetables to each tortilla.