Grilled Fish Tacos with Chipotle-Lime Dressing

1/4  cup		extra virgin olive oil
2  tablespoons		tbs distilled white vinegar
4  tablespoons		tbs lime juice
4  teaspoons		lime zest
1-1/2  teaspoons		honey
2		cloves garlics
3/4  teaspoon		cumin
3/4  teaspoon		chili powder
1-1/2  teaspoons		seafood seasoning, such as Old Bay
1/4  teaspoon		salt
3/4  teaspoon		black pepper
1  teaspoon		hot pepper sauce
1  lb.		tilapia fillets
8  ounces		light sour cream
1/2  cup		adobo sauce
10  pieces		Low Carb Tortilla La Banderita
2		Tomatoes - Fresh
2  tablespoons		Cilantro - Fresh, Chopped
1  cup		Cabbage - Fresh, Shredded
2		Lime - Fresh,s Medium

Tip: For nutritional information on all the ingredients in Grilled Fish Tacos with Chipotle-Lime Dressing just click on each ingredient name. Then adjust the serving size for any Grilled Fish Tacos with Chipotle-Lime Dressing ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

The adobo sauce can be the adobo sauce from any can of chipotles in adobo sauce.
split the ingredients into marinade and dressing as follows
Marinade
1/4 cup extra virgin olive oil
2 tablespoons distilled white vinegar
2 tablespoons fresh lime juice
2 teaspoons lime zest
1 1/2 teaspoons honey
2 cloves garlic, minced
1/2 teaspoon cumin
1/2 teaspoon chili powder
1 teaspoon seafood seasoning, such as Old Bay™
1/2 teaspoon ground black pepper
1 teaspoon hot pepper sauce, or to taste
1 pound tilapia fillets, cut into chunks
Dressing
1 (8 ounce) container light sour cream
1/2 cup adobo sauce from chipotle peppers
2 tablespoons fresh lime juice
2 teaspoons lime zest
1/4 teaspoon cumin
1/4 teaspoon chili powder
1/2 teaspoon seafood seasoning, such as Old Bay™
Salt
pepper
Toppings
1 (10 ounce) package tortillas
3 ripe tomatoes, seeded and diced
1 bunch cilantro, chopped
1 small head cabbage, cored and shredded
2 limes, cut in wedges
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.

The marinated fish in this recipe can also be cooked in the oven. Preheat oven to 350 degrees F (175 degrees C). Bake fish in preheated oven until it easily flakes with a fork, 9 to 11 minutes. Assemble tacos according to directions.