Combine Kraft Calorie-Wise Zesty Italian Dressing, lime zest, lime juice, aji amarillo pepper paste, minced garlic, and minced fresh cilantro.

Divide the mixture in half.

Refrigerate half of the dressing mixture for later use as a drizzle.

Marinate shrimp and tilapia in the remaining dressing mixture for at least 1 hour.

Combine shredded green cabbage, charred corn kernels, shaved red onions, and fresh cilantro leaves to make the slaw mix.

Refrigerate the slaw mix until ready to use.

Drain the seafood from the marinade and discard the marinade.

Grill the marinated seafood (2 oz/60g per serving) on a well-oiled grill until fully cooked.

Warm two corn tortillas per serving.

Fill each double-stacked tortilla with the grilled seafood and 1/3 cup (75 mL) of the slaw mix.

Drizzle each taco with 1 Tbsp (15 mL) of the reserved dressing mixture.

Top each taco with 1 Tbsp (15 mL) of crumbled queso fresco.