Grilled Fish Tacos Recipe - cooking recipe

Ingredients

1 quarter 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 garlic cloves, minced
1/2 teaspoon cumin
1/2 teaspoon chili powder
1 teaspoon seafood seasoning
1/2 teaspoon ground black pepper
1 teaspoon hot pepper sauce (to taste)
1 lb tilapia fillet, cut into chunks
1 (8 ounce) container light sour cream
1/2 cup adobo sauce from chipotle pepper
2 tablespoons fresh lime juice
2 teaspoons lime zest
1/4 teaspoon cumin
1/4 teaspoon chili powder
1/2 teaspoon seafood seasoning
1 tablespoon salt, to taste
1 tablespoon pepper, to taste
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

Preparation

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.
Put the tilapia into a dish, and fill the marinade on the fish. Transfer into the refrigerator for seven hours.
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.
Make the grill hot for medium heat and grease lightly. Set over the heat.
Separate fish from the liquid. Drain the fish and remove the marinade. Grill each side of fish pieces for ten minutes.
Gather tacos. Placing the pieces over tortillas and season with tomatoes and cabbage as desired.
Pour the dressing.
Before serving design with lemon wedges.