Cut fish into 2" pieces.
Combine the cumin, oregano and salt in a small bowl.
Sprinkle fish pieces with half the cumin, oregano and salt. Toss well.
Add the remaining spice mix to the flour and toss the fish well in the flour to coat the fish pieces.
Heat enough oil in a deep skillet for deep frying.
Add fish pieces and fry for 5 minutes, until crispy.
Remove and place on a paper towel lined plate to absorb excess oil.
In a dry skillet, heat the corn tortillas 1-2 minutes on each side until warmed through and slightly browned.
Use 2 tortillas for each taco.
Spread a little salsa on top.
Add fish and jicama.
Garnish with the queso fresco and cilantro.