Clean and slice Mahi Mahi into half inch wide pieces and lightly sprinkle with kosher salt.
Mix Cajun seasonings 1:1 ratio. Add 1/4 parts Cayenne Pepper and black pepper to Cajun mix. Sprinkle seasoning mix onto clean fish.
Using a cooking brush, brush Scotch Bonnet Pepper Sauce onto both sides of the fish. (Add more if you like spice)
Heat a nonstick pan over high heat with a thin layer of vegetable oil coating the bottom. Fry Mahi Mahi pieces on all sides until medium brown. Remove from pan and let rest on a paper towel to drain excess oil.
As the fish cooks, mix the sour cream, mayo, sriracha, lime juice and cayenne pepper in a small bowl to make the Chipotle Lime Crema.
To assemble fish tacos, add pieces of cooked Mahi Mahi in the center of a corn tortilla and top with cabbage, sliced tomatoes, red onions and scallions. Top with a dab of the Chipotle Lime Crema and a squeeze of lime juice! Enjoy!