In a small bowl, combine mayonnaise, 1 tablespoon cheese, lemon juice, mustard and horseradish. Place fillets on a baking sheet coated with cooking spray. Spread mayonnaise mixture evenly over fillets.
In a small bowl, combine bread crumbs, melted butter and remaining cheese. Sprinkle over fillets. Lightly spray each fillet with cooking spray.
Bake for 13-18 minutes or until fish flakes easily with a fork.
Preheat an indoor grill or heavy non-stick skillet to medium high heat.
Pat tilapia fillets dry with a paper towel and sprinkle each fillet with approximately 1/2 teaspoon of Cajun seasoning.
Spray your indoor grill or non-stick skillet with non-stick cooking spray and cook fish for approximately 4 minutes on each side or until fish flakes easily with a fork and has reached 145 degrees F.
While the fish is cooking, place the mayonnaise, the chipotle pepper in adobo sauce and a dash of lime juice in a food processor or blender and process until smooth. Or use 1 tablespoons of adobo sauce.
To assemble tacos, spread the spicy mayonnaise on a corn tortilla and top with coleslaw mix, 1/2 of a fish fillet. chopped cilantro, and a dash of lime juice and any other toppings of your choice and enjoy.
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