Grilled Fish Tacos

I came back again, with another seafood recipe when I could not find good directions for fish tacos on the grill. Well, I liked the combination chipotle-lime in a bathroom, I so once imitated treated here. Choose ingredients to your taste, or are some of the typical dishes like salsa, cabbage, a squeeze lemon juice and cilantro.

DRESSING:
1 (8 ounce) container light sour cream
½ cup adobo sauce from chipotle peppers
½ tsp seafood seasoning
¼ tsp cumin
¼ tsp chili powder
2 tsps lime zest
2 tbsps fresh lime juice
salt and pepper to taste

MARINADE:
¼ cup olive oil
½ tsp cumin
½ tsp chili powder
½ tsp ground black pepper
1 tsp seafood seasoning
1 tsp hot pepper sauce, or to taste
2 tsps lime zest
2 tbsps distilled white vinegar
2 tbsps fresh lime juice
2 cloves garlic, minced
1 pound tilapia fillets, cut into chunks

TOPPINGS:
1 package tortillas
3 ripe tomatoes, diced
1 bunch cilantro, chopped
1 small head cabbage, cored and shredded
2 limes, cut in wedges

DIRECTIONS:
1. To make the marinade, whisk together the marinade ingredients in a bowl until blended. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 5 to 7 hours.

2. Now for the dressing time, 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.

3. Preheat a grill for outdoor high heat and lightly oil grate. Set grill 4 inches from heat.

4. Remove fish from marinade, drain and discard excess marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes.

5. Assemble taco by placing fish pieces in the center of the tortillas with desired amounts of tomatoes, cilantro and cabbage; sprinkle with dressing. To serve, roll up tortillas around fillings, and garnish with lemon slices.