How to make it

1. Add the crema, mayo, garlic, Lee Kum Kee Sriracha Chili Sauce, lime juice, and salt to a food processor. Blend until smooth and combined. Transfer the crema to a Ziploc bag and cut a small hole at one of the corners. Set aside.
2. Preheat the oven to 425˚F. Line a baking sheet with aluminum foil and grease. 
3. Slice the tilapia in half lengthwise. Then cut each half in half. Season all sides of the tilapia with Cajun seasoning then place them onto the baking sheet. Cook them in the oven for 12-15 minutes until cooked through. 
4. Char and warm the tortillas in a small pan over medium-high heat or directly on the burner if you have a gas burner.
5. To assemble the tacos, place a piece of tilapia onto a tortilla. Top with shredded cabbage, pickled red onion, radish slices, jalapeño slices, and cilantro leaves. Drizzle the crema on top. Serve with lime wedges and enjoy!