Coat the salmon with 1 teaspoon of the spice mix.
Heat a large frying pan on a medium setting; when hot add the oil, place the salmon fillets skin side down in the pans,and leave to crisp. When the salmon skin is nicely browned, turn onto other sides until cooked to your liking.
Remove the salmon, and set aside to rest. When ready to serve, remove the skin from the salmon, and cut into slivers, if desired: these can be used as a crispy garnish. ALternatively, the salmon can be wrapped whole in the tortilla.
Cut the pepper into strips.
Top and tail the red onion, peel, and cut into strips.
Zest and juice 1 lime.
Wash and shred the lettuce leaves.
Toss the peppers and onions into the same pan, cook for 2 minutes, add the rest of the Cajun spices and cook for another minute, add the juice and zest of 1 lemon, toss, and reserve until needed.
Cut the avocado into quarters, remove the stone and peel. If the avocado is ripe,the skin should just slip off.
Cut the cherry tomatoes in half.
Roughly chop the coriander, stalks, and all.
Juice the second lime.
Place the above in a bowl, and crush with a potato masher. Season to taste.
Onto a tortilla of your choice (corn or wheat), pile on the sauteed pepper, salmon, and shredded lettuce.
Dollop the guacamole and top with the crispy salmon skin if using.
«The salmon can be replaced with any fish you like, such as firm white fish like hake or tilapia, or even prawns. If a meaty version is preferable, rump steak works as well.»