Pico de Gallo: Mix the tomato, red onion, lime juice, half of the cilantro and jalapeño. Season to taste with salt and pepper. Set aside.
Cajun Remoulade: Blend together the mayonnaise, cajun seasoning, paprika, honey and capers until completely combined. Set aside.
Sweet Slaw: Mix the cabbage, vingear, honey and rest of the cilantro. Set aside.
Season the Mahi with blackened seasoning, salt and pepper and sear on a hot pan until cooked - about 4 minutes. Keep turning so each side gets seared.
Add two pieces of fish to each of the 4 iceberg shells. Top with the slaw, pico de gallo and remoulade.