Lay the fish out on a cutting board and gently pat dry with paper towels. Then, cut the fish into bite sized pieces, about 1 inch.
In a shallow bowl combine the flour, chili powder, garlic, salt, cumin, paprika, and cayenne using a fork until well combined.
Heat one Tablespoon of the butter and oil in a large skillet over medium high heat.
Dredge the fish in the flour mixture and add HALF of the fish pieces to the hot skillet Cook the fish for about 2 minutes on each side, until golden. Remove from the pan to a paper towel lined plate and sprinkle with salt as desired. Repeat with the remaining fish.
Serve immediately in flour or corn tortillas with fish taco sauce and your favorite toppings.
FOR THE SAUCE:
In a medium bowl, whisk all ingredients together until smooth. Chill for up to 2 weeks or until ready to serve.
NOTE: We find these best served with the fish taco sauce above as well as topped with this Black Bean Salsa! See notes in post for more on what to serve with these tacos.NOTE ON SERVING SIZE: Nutrition does not include the tortilla shells, only the fish and taco sauce.