Defreeze the guacamole, spread it on individual flatbread snacks and add some jalapeño cubes.
Fry the fish fillets in the hot oil for about 2-3 minutes from each side, season with fajita seasoning mix and garlic. Take it out of the pan and keep it warm. Boil the gravy with some white wine, add some jalapeño slices and the creme fraiche and mix the sauce with a hand blender. The sauce should be pleasantly spicy. If necessary, season with salt, pepper and lemon juice.
Serve the fish with the sauce, the herbs and the guacamole flatbread snacks.