Ingredients for 6 servings:
1. 1 quarter cup extra virgin olive oil
2. 2 tablespoons distilled white vinegar
3. 2 tablespoons fresh lime juice
4. 2 teaspoons lime zest
5. 1 1/2 teaspoons honey
6. 2 garlic cloves, minced
7. 1/2 teaspoon cumin
8. 1/2 teaspoon chili powder
9. 1 teaspoon seafood seasoning
10. 1/2 teaspoon ground black pepper
11. 1 teaspoon hot pepper sauce (to taste)
12. 1 lb tilapia fillet, cut into chunks
13. 1 (8 ounce) container light sour cream
14. 1/2 cup adobo sauce from chipotle pepper
15. 2 tablespoons fresh lime juice
16. 2 teaspoons lime zest
17. 1/4 teaspoon cumin
18. 1/4 teaspoon chili powder
19. 1/2 teaspoon seafood seasoning
20. 1 tablespoon salt, to taste
21. 1 tablespoon pepper, to taste
22. 1 (10 ounce) package tortillas
23. 3 ripe tomatoes, seeded and diced
24. 1 bunch cilantro, chopped
25. 1 small head cabbage, cored and shredded
26. 2 limes, cut in wedges

Directions:
1. For making the marinade, take a large bowl and mix, vinegar, olive oil lemon juice, lime spice. Slowly add honey. Add garlic, chili powder, cumin finish mixture with seafood. Season with black pepper or chili sauce.
2. Put the tilapia into a dish, and fill the marinade on the fish. Transfer into the refrigerator for seven hours.
3. For the dressing, whisk all sour cream with adobo sauce. Fill in the lemon juice, lemon zest, chili powder as well as seafood. Season with salt or a little pepper as desired. Cover and move to the refrigerator for several hours.
4. Make the grill hot for medium heat and grease lightly. Set over the heat.
5. Separate fish from the liquid. Drain the fish and remove the marinade. Grill each side of fish pieces for ten minutes.
6. Gather tacos. Placing the pieces over tortillas and season with tomatoes and cabbage as desired.
7. Pour the dressing.
8. Before serving design with lemon wedges.

Enjoy your meal!