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.