Preheat the grill. Once it's hot enough, turn it to low or medium-low for cooking. While it's preheating, prepare the tilapia. Put 1 fillet of tilapia on a piece of Reynolds wrap, curling up the sides so that when you spread about 1 T. each of olive oil and lemon juice on the fish, they don't roll off. Also sprinkle the cajun seasoning on the fish - as much as you like. Put it on the grill for 12-18 minutes. You'll know it's done when it flakes when you put a fork into it.

While the tilapia is cooking, prepare the coleslaw. I take about half of the bagged coleslaw and mix it with about 1/4 - 1/2 c. of mayo, about 1 - 2 T. of lemon juice and sugar to taste (about 2 t.) You can add more or less of any of these ingredients, depending on how you like your coleslaw.

Once fish is finished, put it and coleslaw onto the tortilla shells and enjoy.