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.
Cook the pasta according to the package directions. Drain pasta using a colander over a bowl. Combine shrimp, onions, and garlic in a small bowl. Heat a large skillet over medium-high heat. Add olive oil, swirl to coat. Add shrimp mixture, and saute for 4 minutes or until shrimp are done.
Steam thawed broccoli in microwave for 1 minute or until cooked.
Take cauliflower, half the Parmesan and place in a blender with the milk and blend until creamy. Pour into skillet with shrimp and cooked pasta and begin to heat on low-medium heat for 1 minute. Add pasta water to skillet if sauce is too thick.
Add steamed broccoli to skillet and mix until well coated. Add salt and pepper to taste. Sprinkle with remaining Parmesan cheese.
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.