Instructions
On a large plate, combine 2 tablespoons of Cajun spice and 1 teaspoon of cayenne pepper. Add a pinch of salt and black pepper to the spice mixture. Place the 4 white fish fillets on the plate. Turn the fish fillets to coat them completely with the spice mixture. Ensure all sides of the fish are covered. Place a frying pan on the stove over medium heat. Add 1 teaspoon of vegetable oil to the pan. Once the oil is hot, carefully place the spiced fish fillets into the pan. Cook the fish on one side for 3 to 5 minutes, until it is golden brown. Flip the fish fillets. Reduce the heat to low. Continue cooking for another 5 to 7 minutes, or until the fish is cooked through and flakes easily with a fork. If your pan is small, cook the fish in two batches to avoid overcrowding. While the fish cooks, prepare the dressing. Squeeze the juice from 1 lemon into a small bowl. Add the 1 finely chopped garlic clove to the lemon juice. Add a pinch of salt and black pepper. Stir these ingredients together to make the dressing. To soften the 8 flour tortillas, place them in a microwave. Heat them for 5 to 10 seconds until warm and flexible. Assemble the tacos. Take a softened tortilla. Arrange slices of 1 avocado, shredded 2 little gem lettuce, and shredded 4 spring onions on the tortilla. Spoon some of the provided 300ml salsa onto the tortilla. Flake the cooked fish into large pieces and place them over the other fillings. Drizzle the prepared lemon-garlic dressing over the fish. Optionally, add a dollop of the provided sour cream on top.