Pat the salmon fillets dry with paper towels. In a small bowl, mix Cajun seasoning, olive oil, lemon juice, garlic powder, smoked paprika, salt, and pepper. Coat salmon with this mixture and let marinate for at least 15 minutes.

Heat a skillet over medium-high heat until hot. Add olive oil and place the marinated salmon fillets skin-side down. Cook for 4-5 minutes until the skin is crispy, then flip and reduce the heat, searing for an additional 3-4 minutes until the salmon flakes easily.

Transfer the salmon to a plate and let it rest for 5 minutes.

In a blender, combine ripe avocados, sour cream, fresh lime juice, cilantro, minced garlic, and a pinch of salt. Blend until smooth, adding water until desired consistency is reached.

Prepare additional components: cook rice. If using tortillas, warm them in a dry skillet until pliable.

Assemble the dish: for a bowl, create a base of rice topped with black beans, corn, Cajun salmon, and avocado lime crema. For tacos, fill warm tortillas with salmon, lettuce, and desired toppings.

Garnish with lime wedges and chopped cilantro. Serve immediately.