FABULOUS FISH TACOS

½ cup lite mayonnaise
1 tablespoon lime juice
2 teaspoons 1% milk
1 cup bread crumbs
2 tablespoons salt free lemon-pepper seasoning
2 eggs, slightly beaten
2 teaspoons water
1 pound tilapia or flounder, cut into strips
1 (4.7-ounce size) pkg. 10 count taco shells
1 cup VERSATILE VEGGIES® Coleslaw Mix
1 cup VERSATILE VEGGIES® Diced Tomatoes
1 cup shredded Mexican Four Cheese Blend made with 2% milk
1 tablespoon RAWL® Cilantro, chopped

Combine mayonnaise, lime juice and milk together in a small bowl. Refrigerate until serving. Combine the bread crumbs with the lemon-pepper seasoning; set aside. Beat eggs and water in another bowl. Dip fish fillet strips in egg mixture, shaking off excess egg mixture, then in crumb mixture. In a large nonstick skillet coated with cooking spray, cook fish strips over medium-high 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. Drizzle mayonnaise mixture over cheese. Sprinkle chopped cilantro over cheese. Yield: 10 tacos.