Pat the white fish fillets dry with paper towels to ensure a good sear, then coat both sides generously with the Cajun seasoning blend.

Heat the olive oil in a large cast-iron skillet or non-stick pan over medium-high heat until the oil shimmers.

Place the seasoned fish in the hot pan and cook for 3 to 4 minutes per side, until the spices are darkened and the fish flakes easily with a fork.

While the fish cooks, prepare the lime crema by whisking together the sour cream, lime juice, lime zest, garlic powder, and a pinch of salt in a small bowl.

Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side until they are pliable and slightly toasted.

To assemble, break the fish into large chunks and distribute them evenly among the warm tortillas.

Top each taco with a handful of shredded purple cabbage and a generous drizzle of the lime crema.

Garnish with chopped fresh cilantro and serve immediately with extra lime wedges on the side.