Prepare the pickled cabbage. Place in the fridge to set.
Lightly spray white fish with oil then rub low sodium cajun seasoning all over it.
Set a carbon steel pan on medium high heat. Once hot, spray with oil then add the white fish. Sear on one side for 4 – 6 minutes, then flip to cook/sear the other side. Once the fish has almost finished cooking, add butter to the pan to melt, then continually baste the fish until it is cooked through. Set aside and flake.
In a bowl, mix together the ingredients for the remoulade.
Clean the carbon steel pan, then place on the high heat. Once hot, lightly spray with oil then add the corn tortillas to sear and cook fro no more than 1 minute person side. Place the tortillas in a warm, clean kitchen towel to stay warm and malleable.
Build the taco – cabbage, fish, remoulade and pico de gallo or guacamole if desired.