Fish Tacos! (I literally had nothing clever for this)

I've been wanting to make fish tacos for some time now.  Let's face it, if you mess these bad boys up, it's going to be a disaster.  You'll either end up with soggy, bland tasting fish or super-fishy-my-taco-tastes-like-the-ocean fish.  But when these are done perfectly... I can't find words to describe it.  So I'll let this picture do the talking.

I've made these twice now and used tilapia both times just because it was affordable and I felt more confident about cooking it.  Obvious substitutes could be Mahi Mahi, shrimp, or catfish. And if you reaaaaaaly don't like fish, feel free to sub in chicken.  And if you're a vegetarian, fajita veggies work quite nicely as well (trust me, I tried).

It's all about seasoning here.  Get that cajun seasoning... you won't regret it.  But perhaps most importantly, MANGO SALSA!  This is what we put the mango salsa on and the mango salsa is a MAJOR ingredient.  With the fish tacos, this will make or break your taco eating experience.  So once again... mango salsa!

what you need (serves two)...
mango salsa
1 ripe avocado, cubed
2 cups very thinly sliced lettuce
1/2 lb tilapia
4 small flour tortillas
1/2 lime, cut into wedges
cajun seasoning
oil

what you need to do...
1. Preheat oven to 200 degrees.  Wrap flour tortillas in aluminum foil and place on center rack.
2. In medium cast iron skillet (or pan that gets very hot), heat 1 tbs oil over high heat.  Meanwhile, season the fish generously with cajun seasoning, making sure to rub in.
3. When oil is hot, add fish to the pan and reduce heat to around setting 8.  Cook fish, turning at least once until done.Be sure to cook the fish at very high heat so that it doesn't become over saturated with the oil.  When fish is done, it will become flaky and fall apart when you stick a fork in it.  Because the fish will become flaky, remove from pan using a spatula and strain on paper towel, being sure to remove all excess oil.  Cut into strips.  Remove flour tortillas from the oven.
4. Serve tacos hot on small flour tortilla and top with avocado, lettuce and mango salsa!  Top with lime juice if desired.