Lime Fish Tacos! We eat these weekly!

Modified from this recipe.

Ingredients

• Marinade:
• 1/4 cup extra virgin olive oil
• 2 tablespoons distilled white vinegar
• 2 tablespoons fresh lime juice
• 4 teaspoons lime zest
• 2 teaspoons honey
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 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 fresh salsa
• 2 tablespoons fresh lime juice
• 3 teaspoons lime zest
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• salt and pepper to taste
• Toppings:
• 1 package corn tortillas
• 3 ripe tomatoes, seeded and diced
• 1 bunch cilantro, chopped
• Shredded green cabbage or lettuce
• 2 limes, cut in wedges

Directions

1. To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, 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.  (I leave it on the counter for 20 minutes and grill it right away). 
2. To make the dressing, combine the sour cream and salsa in a bowl. Stir in the lime juice, lime zest, cumin, chili powder.  Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.
3. Preheat foreman grill. 
4. Grill fish pieces until easily flaked with a fork, about 7 minutes.
5. Lightly brown tortillas on pan on stove. 
6. Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage; drizzle with dressing. Eat open.