Grilled Fish Tacos with Chipotle-Lime Dressing

To make the marinade whisk together the olive oil vinegar lime juice lime zest honey garlic cumin chili powder 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 the lime juice lime zest cumin chili powder 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 flaked 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 roll up tortillas around fillings and garnish with lime wedges.