In a food processor or blender, combine 1 tablespoon of lime juice, ½ cup sour cream, ½ cup mayonnaise, 1 teaspoon garlic salt, 1 chopped chipotle pepper, and ¼ cup chopped cilantro. Blend until smooth and chill.

In a medium bowl, mix together 1 tablespoon garlic powder, 1 tablespoon paprika, 1 teaspoon onion powder, ½ teaspoon cayenne pepper, 1 teaspoon thyme, 1 teaspoon basil, 1 teaspoon oregano, 1 teaspoon salt, and 1 teaspoon black pepper.

Pour 2 tablespoons of melted butter into a shallow bowl. Dip each fillet of fish into the butter, coating all sides. Sprinkle blackening seasoning on both sides.

Heat a cast-iron skillet over medium-high heat with olive oil. Cook the seasoned fish fillets for 2 minutes per side until dark and flaky.

Warm the tortillas by toasting in the skillet for 30 seconds on each side or microwaving for 30 seconds in a damp paper towel.

Take a warmed tortilla and add shredded cabbage, a piece of blackened fish, chopped cilantro, crumbled Cotija cheese, and drizzle with chipotle-lime sauce. Serve with lime wedges.