Grilled Fish Tacos with Chipolte-Lime Dressing

1/4  cup		olive oil
2  tablespoons		white vinegar
4  tablespoons		fresh lime juice
4  teaspoons		lime zest
1-1/2  teaspoons		honey
2		cloves garlic,s minced
3/4  teaspoon		cumin
3/4  teaspoon		chili powder
1-1/2  teaspoons		seafood seasoning, Old Bay
1/2  teaspoon		black pepper
1  teaspoon		hot pepper sauce
1  lb.		tilapia fillets, cut into chunks
8  ounces		light sour cream
1  teaspoon		adobo sauce from chipotle peppers
10  ounces		flour tortillas
3		tomatoes,s diced
1/4  cup		bunch cilantro, chopped
1		small head cabbage, cored ad shredded
2		limes, cuts in wedges

Tip: Click on the ingredient links to learn the nutritional information for all the Grilled Fish Tacos with Chipolte-Lime Dressing ingredients. The serving size for any ingredient in Grilled Fish Tacos with Chipolte-Lime Dressing may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

To make the marinade, whisk together olive oil, vinegar, 2 T. lime juice, 2 t. lime zest, hones, garlic, 1/2 t. cumin, 1/2 t. chili powder, 1 t. seafood seasoning, black pepper, and hot sauce in a bowl until blended. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours.

To make the dressing, combine the sour cream and adobo sauce in a bowl. Stir in 2 T. lime juice, 2 t. lime zest, 1/4 t. cumin, 1/4 t. chili powder, 1/2 t. seafood seasoning. Add salt and pepper in desired amounts. cover, and refrigerate until needed.

Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.

Remove fish from marinade, drain off any excess and discard marinade. Grill fish pieces until easily faked with a fork, turning once, about 9 minutes.

Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage; drizzle with dressing. To serve, rollup tortillas around fillings, and garnish with lime wedges