Paneer & Peach Tacos

To make the marinade, combine the Cajun spice mix, garlic and the olive oil in a medium bowl. Season with salt and pepper. Toss the paneer in the marinade and set aside.

Mash the avocado and lime juice in a small bowl. Season with salt and pepper and set aside. Combine the birdseye chilli and spring onion in a small bowl.

Heat a greased chargrill pan or BBQ over a medium-high heat. Add the peach wedges and cook for 1 minute on each side or until just chargrilled. Set aside.

Add the paneer to the same chargrill pan or BBQ over the same heat and cook for 2 minutes on each side or until golden brown.

Meanwhile, heat the mini white corn tortillas in the microwave wrapped in a clean, damp tea towel or in a sandwich press.