In a small bowl, combine the dry seasonings.

Pat the fish fillets dry with a paper towel. Lightly coat both sides with the olive oil and season generously with the spice mixture.

Melt the butter and 1 tablespoon of olive oil in a large cast iron skillet over medium heat. Add the fish and cook until the texture sets up and is slightly crispy. Flip over and repeat on the other side, about 2 to 3 minutes per side.

Remove the fish from the skillet and keep warm. In a separate skillet, warm the tortillas over medium-low heat.

Cut the fish into strips or pieces and evenly top on the tortillas. Top with desired toppings and the Fresh Chile Co. jam or other preserves. Serve warm.