1In a food processor add the first 5 ingredients and process to a fine mince. Place in a medium storage container and add the vinegar and stir it until incorporated.
2In a small bowl add the mayo, Dijon and mix together then add it to the coleslaw and mix until creamy then add the blueberry craisins and fold them in.Place in the refrigerator.
3In a large skillet add the 2 TBS of olive oil and place on a medium heat and allow temperate to come up (about 2 minutes) meanwhile use the 1/2 tsp. of mayo and with your fingers rub on both sides of the tilapia filets to form a coat.
4Generously sprinkle seasoning on both sides of filets and press in with your fingers. Shake off excess and fry filets in the olive oil for 2 minutes or until sides of fish filets turn opaque. Turn over fish and repeat. Fish is done when thickest part flakes easily and is a creamy white.
5Place one filet on a tortilla wrap and place coleslaw over the top and wrap it up like a burrito.