In a large skillet, heat 1 Tbsp. olive oil until hot. Add the garlic, peppers, onions and saute until tender. Add the blackening spice, basil and crawfish tails. Heat until hot throughout. Remove from heat and add cheese (the heat from the skillet will melt the cheese). In a hot oven (450 degrees) warm the flour tortillas then stuff with the crawfish mixture and top with shredded lettuce, diced tomatoes and cajun hot sauce.