This salad is one that it is good to make the day before to allow for the flavors to combine.

Start by taking four pieces of tilapia and putting them in a container. Toss with a teaspoon of salt, half a teaspoon of pepper. Next, place the zest and juice of the lime in with the tilapia. Add two small cloves of garlic, finely chopped. Turn the tilapia over so that both sides of each piece can be in contact with the spices and aromatic ingredients. Cover the container and put it in the fridge for an hour.

Next, take a jalapeno and cut off the stem. Put it in a food processor with two scallions, ¼ cup of cilantro, and ¼ cup of vegetable oil. Set the dressing aside.

Take one jicama and peel it. Cut it into pieces that are about two inches long. Cut all of these into thin matchsticks. Peel two carrots and cut them the same way.

Seed and chop a red bell pepper into quarter-inch chunks.

Thinly slice two scallions. Of course, whole slices will work. However, you can also split the scallion lengthwise and then cut half-slices. This allow the scallions to combine better with the rest of the salad.

Measure one cup of corn. Toss it with a teaspoon of cumin and one quarter of a teaspoon of chili pepper flakes. Pan-sear them in a skillet with some vegetable oil in a medium high skillet.

Put some vegetable oil in a large skillet and get out the tilapia. Heat the oil to medium and put the tilapia into the skillet. Cook each side for about four minutes until the fish is flaky. Remove the skillet from heat and allow the tilapia to cool.

Fill a pot with water and bring it to a boil. Pour in eight ounces of fusilli, stir, and cook until it is tender but still a little firm. Drain and place in a large container. Pour the dressing over the noodles and toss to combine. Add all of the chopped vegetables and corn.

Measure out half a cup of Cotija cheese and add this to the salad.

Take the fish and chop it into half-inch chunks. Carefully fold this into the rest of the pasta salad. Put this into the refrigerator to allow it to chill.

When you are ready to serve, sprinkle half of a cup of pepitas over the salad.

This would taste good with some tortilla chips because they would add a slightly different kind of crunch than already exists from some of the vegetables.