To make the marinade: Whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chilli powder, fish 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 soured cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chilli powder, fish seasoning, salt and pepper. Cover and refrigerate until needed.
Preheat a barbecue for high heat and lightly oil cooking grate. Set cooking grate 10cm from the heat.
Remove fish from marinade, drain off any excess and discard marinade. Grill fish, turning once for 9 minutes or until easily flaked with a fork.
To assemble: Place fish in the centre of tortillas with a little of the tomatoes, coriander and cabbage; drizzle with dressing. Roll up tortillas around fillings and garnish with lime wedges.
Tinned chipotle chilli peppers in adobo sauce
Can be purchased in Hispanic/Mexican speciality shops or online.
Alternative cooking methods
The marinated fish can be also cooked under the grill, in a frying pan or in the oven. Simply adjust the cooking time accordingly.