1. 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.
2. 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.
3. Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
4. 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. (Since I don't have a grill, I baked it at 350 degrees F for 15 minutes in the marinade, stirring once during bake time. Perfect).
5. 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.
Jeff and I were talking about a trip we took to Mexico earlier this year and I got the craving for fish tacos. We enjoyed them (however, I had to really encourage my children to eat them--the more difficult a recipe combined with the difficulty of getting 4 year olds to eat equals a lower overall satisfaction for the meal); however, even saying that, I liked them. They are spicy, next time I won't got out of my way to add the adobe sauce. We topped them with fresh salsa, shredded cabbage, avocados, and squeezed lime juice. Yum! By the way, if you don't have Old Bay Seasoning, it just seems to be a combination of celery salt, paprika, and red & black pepper.