In a blender, combine fresh lime juice, sour cream, mayonnaise, garlic salt, chopped chipotle pepper, and cilantro. Blend until smooth and creamy, adjust seasoning to taste. Refrigerate.

In a mixing bowl, whisk together garlic powder, paprika, onion powder, cayenne pepper, thyme, basil, oregano, salt, and black pepper.

Melt butter in a small saucepan. Dip each fish fillet in the melted butter, then sprinkle with blackening seasoning evenly.

Heat a cast iron skillet over medium-high heat. Add olive oil, and cook the seasoned fish for about 2 minutes on each side until flaky.

Warm the tortillas. Layer shredded cabbage on each, add blackened fish, top with cilantro, Cotija cheese, and chipotle-lime sauce.

Serve immediately with lime wedges and additional toppings on the side.