Recipe found here.
Cilantro Lime Vinaigrette: (This is a Cafe Rio Copy cat (not the creamy dressing))
1/4 c. fresh lime juice (about 2-3 juicy limes)
1/4 c. white wine vinegar or rice vinegar
4-5 cloves garlic (I used one clove and didn't blend it. I just cut it into fourths and added it to the dressing, so you get a really mild garlic flavor. I really don't like strong raw garlic flavor)
1/2 tsp. Kosher or sea salt
2 tsp. sugar
1 c. canola oil
1/2 c. roughly chopped cilantro, stems removed
In the jar of your blender, combine lime juice, vinegar, garlic, salt, and sugar. Blend until ingredients are completely combined. With the blender running, add the oil in a steady stream. Add cilantro and blend until the cilantro has broken down but still maintains some of its texture. Serve with greens, on any type of Mexican salad, or use as a marinade.
For the tacos, I marinated 4 Tilapia Filets for 20minutes in the vinaigrette. Grilled (on a piece of tin foil so it wouldn't fall through the grates when flipped) for about 5 minutes.
Shred cabbage (purple or green) and toss with more of the marinade. Fish tacos are incomplete without cabbage. Serve on Corn tortilla.
Additional toppings you might like:pico de gallo (whatever you like)