Instructions

1. To make the marinade, whisk together the olive oil, vinegar, 2 Tbsp lime juice, 2 tsp lime zest, honey, garlic, ½ tsp cumin, ½ tsp chili powder, 1 tsp 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.
2. To make the dressing, combine the sour cream and adobo sauce in a bowl. Stir in 2 Tbsp lime juice, 2 tsp lime zest, ¼ tsp cumin, ¼ tsp chili powder, ½ tsp seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.
3. Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
4. Remove fish from marinade, drain off any excess and discard marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes.
5. Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage; drizzle with dressing. To serve, roll up tortillas around fillings, and garnish with lime wedges.