• ½ cup light mayonnaise
• 1 tablespoon lime juice
• 2 teaspoons milk
• 1 cup bread crumbs
• 2 tablespoons lemon-pepper seasoning
• 2 eggs, slightly beaten
• 2 teaspoons water
• 1 pound tilapia or flounder, cut into strips
• 10 taco shells
• 1 cup Versatile Veggies® Coleslaw Mix
• 1 cup Versatile Veggies® Diced Tomatoes
• 1 cup Mexican cheese, shredded
• 1 tablespoon RAWL® Cilantro, chopped

In a small bowl, combine mayonnaise, lime juice and milk together. Keep refrigerated until serving. Combine bread crumbs with lemon-pepper seasoning and set aside in a separate bowl.  In another bowl, beat eggs and water. Dip fish fillet strips in egg mixture and follow by dipping in crumb mixture. In a large nonstick skillet, cook fish strips over medium-high heat for 3-4 minutes on each side or until fish flakes easily with a fork. Spoon fish into taco shells. Spoon coleslaw mix, tomatoes, and cheese over fish and drizzle with mayonnaise mixture. Sprinkle chopped cilantro over cheese.