For the Fish:
Brush swordfish with oil. Season with cajun seasoning on a preheated grill place fish on grill for 3 minutes each side until done. Reserve to side.
For the Sour Cream:
Mix all ingredients in bowl and reserve
For the Slaw:
Combine all ingredients in a bowl, mix and sit in refrigerator. Best if made the day before serving.
Place cooked swordfish on 6″ tortillas, top with slaw then cilantro sour cream.