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Mix the ingredients in the flour and spice dredge together well.
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Dredge the fish pieces into the spiced flour mixture then pan fry quickly in a cast iron skillet in about a 1/4 inch of canola oil until golden brown. Drain on paper towels.
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Warm 8, six inch soft flour or corn tortillas by wrapping them in aluminum foil placing in the oven for a few minutes or just lightly grill them for a few seconds on each side.
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Place one or two pieces of the fish on a warm tortilla, top with the salsa and serve.