In a large bowl, combine all of the jicama slaw ingredients.
In a small bowl, combine all of the cumin crema ingredients until smooth.
Combine all of the spices for the spice rub and coat the fish on all sides.
Place a large skillet over medium-high heat with the oil. When hot, add the seasoned fish. Cook, undisturbed, for several minutes, until golden brown on one side. Flip and continue to cook until opaque and completely cooked through.
Divide the mahi mahi between the flour tortillas, top with jicama slaw and cumin crema. Serve with lime on the side.