Wash and dry all produce. Preheat oven to 400 degrees. Drain pineapple. Halve lime; cut one half into wedges. Pat catfish dry with a paper towel. Sprinkle with a drizzle of oil and season with salt and pepper. Sprinkle Cajun spice onto fillets, then gently rub into fish to moisten.

Heat a drizzle of oil in a large pan over medium-high heat (use an ovenproof pan if you have one). Add pineapple and cook, tossing, until browned, 2-3 minutes. Remove from pan and set aside.

Heat another drizzle of oil in same pan over medium-high heat. Add catfish and cook until browned on surface, about 2 minutes per side. Transfer to oven and let bake until opaque and flaky, 8-14 minutes. TIP: Transfer fish to a lightly oiled baking sheet first if your pan isn't ovenproof.

Peel carrot. Using a vegetable peeler, shave carrot lengthwise into long ribbons, rotating as necessary. Discard carrot core once it becomes too thin to shave. Add carrot, cabbage, mayonnaise, juice from lime half, 1/2 tsp sugar, and a large pinch of salt and pepper to a medium bowl. Toss until thoroughly combined.

Wrap tortillas in a damp paper towel and microwave on high until warm, about 30 seconds. TIP: Alternatively, wrap tortillas in foil and place in oven to warm, about 3 minutes.

Stir pineapple into slaw. Spread tortillas with sour cream. Break up catfish into bite-sized pieces and divide between tortillas. Top each with slaw. Tear cilantro leaves from stems and scatter over top. Serve with lime wedges on the side for squeezing over.