Shred cabbage and season with 1 tablespoon of salt. Massage with hands and combine well. Set aside.
Rinse and pat dry fish fillets. Cut into 1/4" X 2" pieces. Season generously with Cajun Seasoning.
On medium-high heat , on a hot cast-iron griddle or skillet, sear fish for 1 minute on each side taking care not to overcook.
On medium-low heat, place entire stack of tortillas on a dry (no oil) cast iron skillet. Every 10-15 seconds, move the bottom 4 tortillas to the middle/top of the stack. Continue with the remainder of the tortillas.
On a large lettuce leaf or warm tortilla: spread 1/2 cup shredded cabbage, followed by fish, tomatoes, avocado, cilantro and spread with dressing.
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