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For the salsa, mix all ingredients in a bowl and set aside at room temperature.
In a separate bowl, combine the Cajun spice, olive oil and seasoning. Brush this mixture over your fish, ensuring to thoroughly coat them evenly.
Pre-heat your favourite George Foreman Grill and cook the fish until it begins to flake (approx. 6-10 minutes).
Once cooked, remove the fish from the grill and flake slightly into a bowl.
Building the tacos: grab a taco shell and lay some sliced cabbage in the bottom, then a little dollop of soured cream. Spoon over some of the salsa, then add your flaked, seasoned fish. Top with some more soured cream if desired and a drizzle of chipotle sauce, fresh chopped coriander and a squeeze of lime.