Marinade Whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chilli powder, seafood seasoning, black pepper and Tabasco 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.
Dressing Combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chilli powder, seafood seasoning. Add salt and pepper in desired amounts. Cover and refrigerate until needed.
To Cook: Preheat barbecue for high heat and lightly oil grate. Set grate 10cm from the heat.
Remove fish from marinade, drain off any excess and discard marinade. Barbecue fish pieces until easily flaked with a fork, turning once, about 9 minutes.
Toppings Assemble tacos by placing fish pieces in the centre of tortillas with desired amounts of tomatoes, coriander and cabbage; drizzle with dressing. To serve, roll up tortillas around fillings and garnish with lime wedges.