Lime & Glazed Onion Seafood Tacos

2 tbsp LIME OLIVE OIL
2 tbsp GLAZED ONION BALSAMIC VINEGAR
1 lb shrimp (peeled and deveined) or white fish fillets (such as tilapia, cod, or halibut)
1 tsp cumin
1 tsp CHILI POWDER
SALT and COARSE BLACK PEPPER to taste
Tortillas, for serving
Toppings: shredded lettuce, diced tomatoes, grated cheese, sour cream

Prepare the Shrimp or Fish: Shrimp: Pat the shrimp dry with paper towels. Fish: If using fillets, cut them into bite-sized pieces or strips.
Heat the Oil: Heat LIME OLIVE OIL in a skillet over medium heat.
Cook the Shrimp or Fish: Shrimp: Add the shrimp to the skillet and cook for 2-3 minutes on each side, or until pink and opaque. Remove from the skillet and set aside. Fish: Add the fish pieces to the skillet and cook for 3-4 minutes on each side, or until the fish flakes easily with a fork. Remove from the skillet and set aside.
Season and Glaze: Return the shrimp or fish to the skillet. Stir in cumin, CHILI POWDER, SALT, and COARSE BLACK PEPPER. Add GLAZED ONION BALSAMIC VINEGAR and cook for an additional 1-2 minutes, until everything is well-coated and heated through.
Assemble the Tacos: Warm the tortillas in skillet with LIME OLIVE OIL or microwave.
Spoon the shrimp or fish mixture into the tortillas.
Top with shredded lettuce, diced tomatoes, grated cheese, and a dollop of sour cream.
Serve: Enjoy the tacos immediately, garnished with any additional toppings you prefer.