Whisk mayonnaise, apple cider vinegar, Sriracha sauce, and salt together in a bowl. Pour over shredded cabbage, and mix until combined. Set aside.
For the salsa:
Mix all ingredients together in a bowl until well combined. Set aside.
For the fish:
Heat a large skillet over medium high heat and add a couple tablespoons of olive oil.
Rinse tilapia fillets and pat dry with a paper towel. Season both sides with kosher salt. Season both sides liberally with Backyard Seasoning. *If you are using a Cajun seasoning, do not season with additional salt.
Place the fillets in the skillet and cook for 3-4 minutes on both sides until cooked through.
Cut fish into pieces and assemble tacos. Place fish in a warmed flour tortilla. Top with coleslaw and salsa. Serve immediately.