Pat the fish fillets dry with paper towels and coat them thoroughly with the Cajun seasoning on all sides.

In a medium bowl, combine the diced pineapple, shredded cabbage, red onion, cilantro, and half the lime juice to make the slaw. Season with a pinch of salt.

Heat the olive oil in a large cast-iron skillet over medium-high heat.

Place the fish in the hot skillet and cook for 3-4 minutes per side until the spice rub is blackened and the fish flakes easily with a fork.

Remove the fish from the pan and flake it into large chunks.

Warm the corn tortillas in a dry pan or directly over a gas flame for about 30 seconds per side.

Assemble the tacos by placing a portion of fish on each tortilla, topping with the pineapple slaw, and drizzling with remaining lime juice or sour cream.